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Evaluatie van de kwaliteit van tarbotpootvis op het herstockeringsucces in de Noordzee: eindrapport = Evaluation of the quality of turbot fry on the stock enhancement success in the North Sea: final report
(2004). Evaluatie van de kwaliteit van tarbotpootvis op het herstockeringsucces in de Noordzee: eindrapport = Evaluation of the quality of turbot fry on the stock enhancement success in the North Sea: final report. Scientific Support Plan for a Sustainable Development Policy (SPSD I): Programme "Sustainable Management of the North Sea" = Plan voor wetenschappelijke ondersteuning van een beleid gericht op duurzame ontwikkeling (PODO I): Programma "Duurzaam beheer van de Noordzee". Federaal Wetenschapsbeleid = Belgian Science Policy = Politique Scientifique Fédérale: Brussel. 81 pp.
Part of: Scientific Support Plan for a Sustainable Development Policy (SPSD I): Programme "Sustainable Management of the North Sea" = Plan voor wetenschappelijke ondersteuning van een beleid gericht op duurzame ontwikkeling (PODO I): Programma "Duurzaam beheer van de Noordzee". Federaal Wetenschapsbeleid = Belgian Science Policy = Politique Scientifique Fédérale: Brussel
Available in
    Vlaams Instituut voor de Zee: Open access 261523 [ download pdf ]
Document type: Project report
Keywords
    Aquatic organisms > Cultured organisms
    Developmental stages > Larvae > Fish larvae > Fry
    Quality
    Stocking (organisms)
    ANE, North Sea [Marine Regions]
    Marine/Coastal
Abstract
    In this study, special attention was given to the quality of reared fry, as well as to the crucial biological aspects related to survival, growth and physiological condition (in other words: specific quality parameters) of the fry. Attention was also given to the impact of turbot rearing on the environment. During the larval stages, no antibiotics were used, because of the well known risks in using these substances. All experiments were done in recirculation systems, enabling a better control of the affluents and enabling an affluent reduction to the minimum.
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