Influence of temperature and salinity on the yellowleg shrimp, Penaeus californieinsis Holmes, prophenoloxidase system |
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| Authors: | F Vargas-Albores P Hinojosa-Baltazar G Portillo-Clark F Magallon-Barajas |
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| Institution: | CIAD, Hermosillo, Son, México;CIBNOR, La Paz, BCS, Mexico |
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| Abstract: | The effects of salinity and temperature on plasma protein concentration and total haemocytic prophenoloxidase (proPO) were determined. Groups of 10 juvenile yellowleg shrimp, Penaeus californiensis Holmes, were acclimated for 20 days at different salinities (28%o, 32%o, 36%o, 40%o and 44%o at 25 °C) or temperatures (18, 22, 25, 28 and 32 °C at 36%o). While total protein levels were not affected, the quantities of proPO increased as salinity was elevated. Temperature affected both haemolymph parameters, showing a significant decrease in proPO at 32 °C, and an increase of protein at 28 and 32 °C. These results may help to explain the elevated disease susceptibility of shrimp at higher salinities and/or temperatures. |
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