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Effects of Cornstarch and Dextrose on Oysters
Turgeon, Kenneth W. Haven, Dexter S.
Turgeon, Kenneth W.
Haven, Dexter S.
Abstract
The growth and fattening of the American oyster, Crassostrea virginica (Gmelin, 1791), has long been of interest to oyster biologists since the market value of oysters is directly related to the quantity and quality of "meat" obtained per bushel ( = 35.2 L) of harvested oysters. Much of the early work done on the growth and fattening of oysters attempted to demonstrate the superior nutritional value of specific planktonic organisms and detritus (MOORE & POPE, 1910; MARTIN, 1923, 1927a, 1927b, 1928; GAVARD, 1927; NELSON, 1947). MITCHELL ( I917) was the first to study the effects of carbohydrates of known composition on oysters. He reported that oysters held in standing seawater containing 0.25 % glucose had higher glycogen levels than control oysters. YONGE (1928) showed that oysters were capable of removing dissolved carbohydrates from seawater. GILLESPIE, INGLE & HAVENS (1964) demonstrated that oysters receiving only dextrose at 30 mg/L lived an average of 68.2 days longer than starved oysters. (...)
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1978
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Fisheries Science Peer-Reviewed Articles
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Virginia Institute of Marine Science