Effects of temperature and salinity on yolk utilization in Bairdiella icistia (Jordan & Gilbert) (Pisces: sciaenidae)

The effects of nine different combinations of temperature and salinity on yolk utilization in the eggs and larvae of the sciaenid fish, Bairdiella icistia (Jordan & Gilbert) have been investigated. The rate of yolk absorption was accelerated at higher temperatures, but salinity had only a slight effect. Increased water content resulted in larger yolk sacs at hatching in low salinities and at low temperatures. In all treatments, functional eyes and jaws were formed before the yolk had been completely exhausted. Yolk was utilized most efficiently at the intermediate temperature (24 °C) and lowest salinity (20 %.).