Influence of different salinity concentrations on water quality and subsequent effects on hatchability rate of Artemia salina eggs.

Artemia as starting food for fish's larvae is a promising solution survival of larvae at early stage and improve fish farm yield. A salinity Concentrations alter the physical and chemical properties of water, which thereafter reflect on the biological properties of the organism that live in the water. The present study evaluates the influence of salinity on water quality which in turn affect to the hatchability rate of Artemia salina. Tap water of different salinity intensities; namely: 33, 34, 35, 36, 37, 38 and 35, 35.5, 36, 36.5, 37, 37.5 ppt and distilled water of 33, 34, 35, 36, 37, 38, 39, 40, 41 Ppt. Temperature (°C), dissolved oxygen, pH, electrical conductivity (μS/cm), total dissolved solids (mg/l) were measured. The salinity rate of water was found to significantly (P≤0.05) effect on artemia hatchability rate. A best increase of Artemia hatchability 38 Ppt in the tap water and 35 Ppt in the distilled water. [ABSTRACT FROM AUTHOR]