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dc.contributor.authorMehl, Sigbjørn
dc.contributor.authorWestgård, Trond
dc.date.accessioned2008-07-07T08:59:56Z
dc.date.issued1983
dc.identifier.citationThis report is not to be quoted without prior consultation with the General Secretary.
dc.identifier.urihttp://hdl.handle.net/11250/100231
dc.description.abstractAbout 1500 mackerel, 25-45 cm in Length, were kept in a net for l0 days. In two experiments the fish were £ed frozen euphausiids -ad. libiturn, and the wet weight of the stomach content determined every second hour for 20-30 hours. The l' stomachs were then almost empty. Independent of fish size, the rate of digestion was related to the water temperature (14.5 - 17.0~~: )f (T)= 0.005 Oexp (0.2-T). The niaximum l stomach capacity (wet weight, grams) was a function of fish l size (total length, cm): w = 0.0087eL 2,21 ien
dc.format.extent415897 bytes
dc.format.mimetypeapplication/pdf
dc.language.isoengen
dc.relation.ispartofseriesICES CM documentsen
dc.relation.ispartofseries1983/H:33en
dc.titleGastric evacuation rate in mackerel (Scomber scombrus L.)en
dc.typeWorking paperen
dc.subject.nsiVDP::Agriculture and fishery disciplines: 900::Fisheries science: 920::Resource biology: 921en
dc.subject.nsiVDP::Agriculture and fishery disciplines: 900::Fisheries science: 920::Fish health: 923en
dc.source.pagenumber11 s.


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