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Full-Text Articles in Marine Biology
What Causes The Decrease In Haematocrit During Egg Production?, T. D. Williams, W. O. Challenger, J. K. Christians, M. Evanson, O. Love, F. Vezina
What Causes The Decrease In Haematocrit During Egg Production?, T. D. Williams, W. O. Challenger, J. K. Christians, M. Evanson, O. Love, F. Vezina
Great Lakes Institute for Environmental Research Publications
1. Anaemia has been reported in wild animals, typically associated with traumatic events or ill health. However, female birds routinely become 'anaemic' during egg-laying; we sought to determine the causes of this reduction in haematocrit. 2. Haematocrit in female European Starlings (Sturnus vulgaris Linnaeus) decreased between pre-breeding and egg-laying in 3 out of 4 years (the decrease was marginally non-significant in the fourth year). This was independent of changes in ambient temperature altering the metabolic requirements for thermoregulation. 3. There was a positive relationship between haematocrit and plasma levels of the yolk precursor vitellogenin among egg-laying birds, supporting the hypothesis …
Influence Of Short-Term Variations In Food On Survival Of Crassotrea Gigas Larvae: A Modeling Study, Eric N. Powell, Eleanor A, Bochenek, John M. Klinck, Eileen E. Hofmann
Influence Of Short-Term Variations In Food On Survival Of Crassotrea Gigas Larvae: A Modeling Study, Eric N. Powell, Eleanor A, Bochenek, John M. Klinck, Eileen E. Hofmann
OES Faculty Publications
A biochemically-based model was developed to simulate the growth, development, and metamorphosis of larvae of the Pacific oyster, Crassostrea gigas. The model defines larvae in terms of their protein, lipid, carbohydrate, and ash content and includes variation in growth efficiency and egg quality to better simulate cohort population dynamics. Changes in tissue composition occur as the larva grows and in response to the biochemical composition of the food. The premise behind this modeling study was that certain periods of larval life are more critical than others with respect to the availability of food and that food quality is as …