AEI 11:537-549 (2019)  -  DOI: https://doi.org/10.3354/aei00334

ABSTRACT: Survival of the Caribbean scallops Argopecten nucleus and Nodipecten nodosus in suspended culture is relatively low. The effects of culture depth and frequency of net replacement on survival and growth of both scallops were assessed, in addition to the effects on the amount of biofouling and presence of predators in the culture systems. Hatchery-produced juveniles were kept in pearl nets suspended at 3 different culture depths (6, 9 and 12 m) with 2 frequencies for net replacement (i.e. monthly and every second month, hereafter ‘bimonthly’). Survival of both scallop species was higher at 12 m depth. A. nucleus also showed higher growth rates at 12 m depth, while N. nodosus exhibited higher growth rates at 6 m depth. A. nucleus and N. nodosus performed best under monthly and bimonthly net replacement schemes, respectively. Frequency of presence and size of cymatid predators did not differ between treatments, but greater frequency and size of portunids occurred at bimonthly net replacement in A. nucleus culture nets. In most months, the biofouling dry biomass in the pearl nets was higher in those maintained at a depth of 6 m with bimonthly net replacement. The results indicate that the survival of both scallops could be improved by maintaining the culture systems suspended at a depth of 12 m, under lower temperature conditions, and applying a monthly net replacement scheme in A. nucleus in order to minimize the biofouling on the nets and a bimonthly scheme in N. nodosus in order to minimize scallop perturbation associated with net replacement.

KEY WORDS: Biofouling · Predators · Bivalves · Epibionts · Temperature · Portunids · Cymatids

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Cite this article as: Velasco LA, Barros J (2019) Survival and growth of the Caribbean scallops, Argopecten nucleus and Nodipecten nodosus, in suspended systems at different culture depths and net replacement frequencies. Aquacult Environ Interact 11:537-549. https://doi.org/10.3354/aei00334 Export citation Share:    Facebook - - linkedIn