FN Archimer Export Format
PT J
TI Size, permeability and buoyancy of anchovy (     Engraulis Encrasicolus     ) and sardine (     Sardina Pilchardus     ) eggs in relation to their physical environment in the Bay of Biscay
BT 
AF HURET, Martin
   BOURRIAU, Paul
   GATTI, Paul
   DUMAS, Franck
   PETITGAS, Pierre
AS 1:1;2:2;3:1;4:3;5:2;
FF 1:PDG-RBE-STH-LBH;2:PDG-RBE-EMH;3:PDG-RBE-STH-LBH;4:PDG-ODE-DYNECO-DHYSED;5:PDG-RBE-EMH;
C1 IFREMER, STH LBH, BP 70, F-29280 Plouzane, France.
   IFREMER, EMH, Rue Ile Yeu,BP 21105, F-44311 Nantes 03, France.
   IFREMER, DYNECO PHYSED, BP 70, F-29280 Plouzane, France.
C2 IFREMER, FRANCE
   IFREMER, FRANCE
   IFREMER, FRANCE
SI BREST
   NANTES
SE PDG-RBE-STH-LBH
   PDG-RBE-EMH
   PDG-ODE-DYNECO-DHYSED
IN WOS Ifremer jusqu'en 2018
IF 1.578
TC 10
UR https://archimer.ifremer.fr/doc/00346/45676/45326.pdf
LA English
DT Article
CR PELGAS
DE ;anchovy;Bay of Biscay;density gradient column;egg buoyancy;egg permeability;egg size;sardine
AB The size and specific gravity of eggs of marine pelagic fish partly determine their dispersal and survival. Using an original dataset of anchovy and sardine eggs, sampled in spring over the last decade in the Bay of Biscay, we provide a parameterization of these properties on ambient water temperature and salinity. We used the density gradient column for measurement of egg specific gravity. The column was also filled with homogeneous water for sinking velocity experiments. For anchovy, these experiments confirm that the effect of egg permeability through the chorion could be neglected when modelling sinking, while it has to be considered for sardine, its perivitelline space representing 78.6% (±6.2%) of the total egg volume, as opposed to 5–10% for most teleosts species. We estimated a coefficient of permeability of the chorion of 0.0038 mm s−1. However, permeability should not affect the measurement of sardine egg specific gravity in a gradient column, provided a minimum duration before reading is respected for equilibrium to be reached. In relation to their environment, we found that the egg specific gravity is largely determined by sea surface salinity for both species, whereas egg size is weakly but significantly impacted by temperature, for sardine only. On average, the estimated difference in specific gravity between egg and surface water is −0.92 σT for anchovy and −1.06 σT for sardine. The detailed parameterization of the relationship between eggs and water properties should prove useful, in particular to modellers dealing with the dispersal of fish early life stages.
PY 2016
PD NOV
SO Fisheries Oceanography
SN 1054-6006
PU Wiley-blackwell
VL 25
IS 6
UT 000385360200003
BP 582
EP 597
DI 10.1111/fog.12174
ID 45676
ER

EF