Effects of Temperature and Salinity on the Growth Performance and Survival of Blue Tilapia Oreochromis Aureus (Steindachner, 1864)

(Abdulkareem T. Yesser, Nawras A. Al-Faiz, Layla M. Al-Qatrani and Ali W. Ali)

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Abstract

The present study evaluates the effects of temperature (18 and 30ºC) and salinity (1.2, 10, and 20 g/l) on the growth and survival rate of blue tilapia Oreochromis aureus (Steindachner, 1864) fingerlings. The average weight of 5.19 ± 0.09g of each fingerling was cultured in the Recycle Aquaculture System (RAS), which consisted of 18 plastic tanks with a water volume of 54 litres, for 70 days (December 18th to February 23rd). The results showed that more than 80-100% of the fish survived at 1.2 to 20g/l salinity and at both temperature treatments. The results showed an increase in the growth of tilapia with increased temperature in low salinity (1.2 and 10 g/l) and a decrease in growth with higher salinity (20g/l). The best food conversion rate (FCR) was 2.6157 ±0.2002 and 2.9865 ±0.0114 at treatments of 30 and 18°C respectively with salinity of 10g/l. The study concluded that temperature and salinity have an effect on the growth performance and survival rate of blue tilapia fingerlings. The ability of blue tilapia to use saline water up to 10g/l makes it an ideal candidate for brackish water production. Therefore, blue tilapia may be an alternative species for aquaculture in southern Iraq.

KEYWORDS
Food conversion ratio. growth, salinity, RAS, survival rate, temperature

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References

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