yellow perch broodstock geoff wallat ohio state university ohio center for aquaculture development
TRANSCRIPT
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Yellow Perch Broodstock
Geoff WallatOhio State University
Ohio Center for Aquaculture Development
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Perch 101
• Spawn once a year: Late March in So. Ohio• Eggs produced in ribbon structure –requires
unique procedures for incubation and hatching • Fry (juveniles) need small live organisms for first
few weeks’ feeding – 6 week culture period in open ponds.
• Juveniles trained to accept formulated diets – “Feed training” or “Feed Trained Fingerlings”
• Open ponds – 2 seasons (18 months) to food fish market size of > 8” from fry size
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Broodstock conditioning
• Perch broodstock require a cold period of around 140 days, at or below 10 o C
• We use 1 m 3 culture cages in open ponds and maintenance feeding with pelleted trout diet
• Broodstock conditioning research is an area of research need
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Broodstock sorting
• Spawning temperatures of around 12 C in late March in southern Ohio
• Broodstock are sorted in early March
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Sexual Differentiation• Males are generally smaller than females and slower growing – Sexual
dimorphism• In late Winter/Spring, females abdomen swollen; ovopore swollen and extended
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Sex Determination
Female
Male
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Ripe Female – Strip spawning
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Broodstock Nutrition
• Important component
• We typically feed a prepared diet at maintenance rations (1% BW) once or twice a week
• Have found some difficulties with egg quality in pellet-raised fish
• Supplementing with live feeds may be needed
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Broodstock Nutrition Study 2004-2005
• Our study had diets formulated to vary the amount of total fat
• 4 treatments– 3 prepared diets, held at 36% protein
• Low Fat 8%• Medium Fat 12%• High Fat 16%
– Control diet was minnows, fed twice a week to satiation
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Broodstock Nutrition Study 2004-2005
• 3 replications per treatment
• 20 females and 50 males, per treatment
• Split to 3 tanks in equal proportions
• Fed from December 2004 to March 2005
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Broodstock Nutrition Study Results
Diet Type Egg Ribbons produced Surviving Egg Ribbons Mean Number of Fry
Low Fat (8%) 7 5 17,244Medium Fat (10%) 8 5 3,453High Fat (16%) 9 7 8,354Minnows 12 6 10,130
• Several of the Egg Ribbons did not survive to full term
• Low spawning rate ( < 50 % for most treatments)
• More work is needed on proper perch broodstock nutrition
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Selection of Broodstock
• Need healthy, good sized broodstock
• Minimum 2 years old, 3 is better
• Size is about 10 to 14 inches at that age
• Geographical strain differences for growth may also be a factor
• Our Genetics Improvement program has noticed some initial differences in performance
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Progress of the Program• Eight strains were obtained from ME, NY, PA,
NC, OH, NE, MI, and WI• 74 families have been achieved by crossing• Approximately 3-5 families or groups of offspring
were obtained from each strain of broodfish (except MI and ME)
• F1 broodstock have been selected • Best strains have been identified
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Strain Evaluation (pure)
• Study 1: Growth and GGE of Different Strains at 22 O C –Tank Culture
• Study 2: Growth and of different strains at ambient temperature (fry to harvest size)
• Study 3: Quantifying genetic variation within and among broodstock groups
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Growth of Different Strains at 22 oC – Combined 2004 and 2005 data
0
2
4
6
8
10
12
14
16
18
0 2 4 6 8 10
Week
Wei
ght (
g)
NC
PA
OH
WI
NE
NY
aaaab
c
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Growth of strains at ambient temperature(Fry to harvest size)
0
20
40
60
80
100
120
140
0 2 4 6 8 10 12 14 16 18
Month
Wei
gh
t (g
)
NC04
PA04
OH04
NY05
WI05
NE05
Experiment period
a
b
c
zz
y
Nu
rsery
+ F
eed
ing
tra
inin
g
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GGE of strains at ambient temperature(Fry to harvest size)
-0.2
-0.1
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.8
04-S 04-F 05-W 05-S 05-S Mean
Season and Mean
Gro
ss g
row
th e
ffic
ien
cy
NC
PA
OH abb
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Broodstock Summary
• Use a good, reliable source of broodstock
• Conditioning period (cold period)
• Nutritional component still needs more work