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Article in Journal ()

Temperature-dependent morbidity of ‘nicked’ edible crab, Cancer pagurus

Citation
Johnson L, Coates C, Albalat A, Todd K & Neil DM (2016) Temperature-dependent morbidity of ‘nicked’ edible crab, Cancer pagurus, Fisheries Research, 175, pp. 127-131.

Abstract
The combined effect(s) of holding temperature and claw immobilisation (nicking) onCancer paguruswere investigated. Creel captured animals (n=48) were maintained at 4°C, 8°C and 12°C for 14 days in order to mimic environmental conditions in commercial holding facilities. The consequences of nicking on animal health were assessed by measuring physiological and immune-related parameters in the haemolymph: total protein concentration,l-lactate, pH, haemocyte counts and phenoloxidase activities. 

Mortality was most severe in nicked crabs held at 12°C (83%) compared to non-nicked crabs held at the same temperature (16.7%) or nicked crabs held at lower temperatures (16.7% at 8°C and 0% at 4°C). Stress-related parameters such asl-lactate and pH were only affected in the most extreme condition (crabs nicked at 12°C). However, phenoloxidase activities increased significantly (even in control groups) with increasing temperature, an effect that was exacerbated by the nicking process.

Keywords
Crab nicking; Crustacean fisheries; Haemolymph biochemistry; Phenoloxidase; Innate immunity; Haemocyanin

StatusPublished
AuthorsJohnson Laura, Coates Christopher, Albalat Amaya, Todd Keith, Neil Douglas M
Publication date03/2016
Publication date online08/12/2015
Date accepted by journal27/11/2015
PublisherElsevier
ISSN 0165-7836
LanguageEnglish

Journal
Fisheries Research: Volume 175

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