SAKAGAWA and KIMURA: GROWTH OF LABORATORY-REARED ANCHOVY 



Table 4. — Coefficients of the weight-length relation for the northern anchovy as reported by various investigators. The coefficients are 



for the equation, weight = a x length''. 



'Clark and Phillips (1952) used data from 17 samples from southern California and 77 samples from central California but they did not specify the number of fish in 

 each sample. 



^Unpublished data from R. Leong and P. Paloma (pers. commun). Southwest Fisheries Center, La Jolla, Calif. The coefficients with the more appropriate functional 

 regression (Ricker 1973) are: 1) male, a = 7.0 x 10-', b = 3.608; 2) female, a = 1.0 x la^, b = 3.518; 3) combined sexes, a = 9.2 x 10"^ b = 3.547 



45 



40 



35 



30 



X 

 CD 

 liJ 20 



15 



10 



COLLINS (1969) // 





PRESENT STUDY// 



25 



50 



75 



100 



125 



150 



175 



STANDARD LENGTH [mm) 



Figure 4. — Weight-length relation for northern anchovy from 

 southern California. Laboratory-reared fish were used in pres- 

 ent study, and fish caught in the California reduction fishery 

 were used by Collins (1969). 



laboratory-reared fish being heavier than fish in 

 the wild. Zweifel and Lasker (see footnote 2) men- 

 tioned the possibility that the differences arise 

 when the curves are based on fish in different 

 phases of their growth cycle. 



COMPARISONS OF GROWTH 



Growth of anchovies reared in the laboratory 



was studied by Kramer and Zweifel (1970), 

 Lasker et al. (1970), Theilacker and McMaster 

 (1971), Hunter (1976), and Paloma (see footnote 

 3). Kramer and Zweifel and Lasker et al. studied 

 the effects of diet and water temperature on 

 growth of anchovy larvae. They concluded that 

 larval growth was best at 22°C with wild 

 plankton as a food source. The growth curve of 

 Figure 3 for the larval stage is for fish reared on 

 wild plankton and ArtemJa saZma at about 22°C. 

 It is the best so far attained in the laboratory. 



Theilacker and McMaster (1971) and Hunter 

 (1976) reared anchovy larvae on cultured foods. 

 Results of their studies show that growth of an- 

 chovies on cultured food diets is about the same as 

 that on wild plankton. 



Paloma (see footnote 3) obtained juvenile an- 

 chovies from a live-bait dealer and reared the fish 

 in the laboratory for 624 days (Table 1). He in- 

 jected oxytetracycline hydrochloride into the fish 

 at various times to label the body structures for 

 ageing. At 2-wk intervals, scales and data on body 

 measurements were collected. Fish reared by 

 Paloma started at a smaller average size (75 mm 

 long) than fish reared by Leong (pers. commun.) 

 (88 mm long) and grew at a much slower rate (21 

 mm in about 470 days versus 30 mm in about 470 

 days for Leong's fish) wdthout a noticeable step- 

 like pattern. Perhaps the frequent handling, in- 

 jection of tetracycline, and small size of the rear- 

 ing pool (2.74-m diameter) contributed to the slow 

 growth and eliminated the steplike pattern. 



Clark and Phillips (1952), Miller et al. (1955), 

 Collins (1969), and Collins and Spratt (1969), 

 studied growth of anchovies caught in the Califor- 

 nia fisheries. They used scales and otoliths for 

 ageing fish to the nearest whole year. Clark and 

 Phillips reported their results for the combined 



277 



