Temperature-dependent morbidity of ‘nicked’ edible crab, Cancer pagurus
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- 作者：Laura Johnsona ; b ; Christopher J. Coatesc ; d ; c.j.coates@swansea.ac.uk" class="auth_mail" title="E-mail the corresponding author ; cjp.coates@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Amaya Albalatc ; amaya.albalat@stir.ac.uk" class="auth_mail" title="E-mail the corresponding author ; Keith Toddb ; Douglas Neila
- 关键词：Crab nicking ; Crustacean fisheries ; Haemolymph biochemistry ; Phenoloxidase ; Innate immunity ; Haemocyanin
- 刊名：Fisheries Research
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：175
- 期：Complete
- 页码：127-131
- 全文大小：533 K
文摘
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Combined effects of thermal and physical stresses on Cancer pagurus in captivity.
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High mortality rates were observed for nicked crabs held at 12 °C.
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Nicking and holding temperature are associated with increased phenoloxidase activities.
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Changes in physiological and immunological properties of haemolymph are observed.
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