论文部分内容阅读
通过连续递增盐度和阶段性递增盐度对中华鲟和史氏鲟进行咸化试验 ,结果表明 :采用阶段性递增盐度对中华鲟和史氏鲟进行咸化 ,最终达到海域盐度 ( 30‰ ) ,死亡率分别为 1.7%和 5 .8% ,鲟鱼咸化现实可行。
The results of salinization experiments on Chinese sturgeon and Acipenser schrenckii by continuous increasing salinity and stepwise increasing salinity showed that salinity (30 ‰), the mortality rates were 1.7% and 5.8%, sturgeon salty reality is feasible.