Effect of temperature on growth, digestion and immunity of green, white and purple sea cucumbers, Apostichopus japonicus (Selenka)

Abstract

Three color morphs (white, green and purple strains) of Apostichopus japonicus (Selenka) were cultured in artificial seawater, for approximately 90 days, in three temperature ranges: 27-22 degrees C (high), 22-17 degrees C (mid) and 17-12 degrees C (low). All strains grew in all temperature ranges. Temperature significantly affected growth rate, digestibility, digestive enzymes and immune-related enzymes. Highest specific growth rates were exhibited in 4-month-old sea cucumbers at mid and high temperatures, and in 16-month-old sea cucumbers at mid and low temperatures. Specific growth rates of green and purple strains were not significantly different, but were significantly higher than that of the white strain at mid temperatures. The digestibility of each strain was significantly higher at 27 degrees C, 22 degrees C and 17 degrees C than at 12 degrees C. Green-strain digestibility was higher than that of purple and white strains at specific temperatures. Protease and amylase activities of all strains followed bell-shaped temperature curves with maximum digestive enzyme activity at 17 degrees C. The activities of alkaline and acid phosphatases were higher in the guts of the green strain than in the white or purple strains at the same temperature. Superoxide dismutase activity was higher in the purple strain than in white and green strains.