Effects of Water Temperature on The Mass Mortality of Pacific Oyster, Crassostrea gigas in Gamak Bay

We investigated the factors of mass-mortality in terms of water temperature and prey, in order to prevent the mass-mortality of cultured oysters at Gamak Bay in Yeosu City in 2007. The real-time water temperature was recorded as high, 28 to 31C, during late August. Nutrients, Dissolved Inorganic Nitrogen (DIN) and Dissolved Inorganic Phosphate (DIP) were downed in September. The analyzed results of chlorophyll a content were 0.78-1.50 ${\mu}gL^{-1}$ and phytoplankton for food resources was 81 cells $mL^{-1}$, both were low. The finding here indicate that Gamak Bay is in an oligotrophic state. The mass-mortality of cultured oysters occurred 43.6% in Gamak Bay. The mortality rate of oyster were above 67.0%, at Wanpo, however, it was showed 18.3% at Gumchun. Therefore, we believe the mass-mortality of cultured oysters at Gamak Bay comes from the destruction of bio-rhythms due to high water temperature and quantitatively and qualitatively decreasing food resources due to the limitation of nutrients.

가막만 양식 굴, Crassostrea gigas 폐사에 영향을 끼치는 수온의 영향