The Effect of Different Culture Environments on the Population Growth of Daphnia magna

Year 2024, Volume: 20 Issue: 3, 208 - 217, 01.09.2024

Hasan Batuhan Emre Özdoğan Muhammet Eren Tekin

https://doi.org/10.22392/actaquatr.1376690

Abstract

In this study, the effect of 3 different ingredients (Chlorella vulgaris, Powder Spirulina, Baker's yeast) individually and in combination on the population growth of Daphnia magna was investigated. Experimental groups were non-fed or starvation group (Control/Group I), Powder Spirulina (Group II), Chlorella vulgaris (Group III), Baker's yeast (Group IV), Powder Spirulina + C. vulgaris (Group V), Powder Spirulina + Baker's yeast (Group VI), C. vulgaris + Baker's yeast (Group VII), Powder Spirulina + C. vulgaris + Baker's yeast (Group VIII). The treatments were tested using volumetric flasks of 1 liter with a volume of 700 ml of water. The initial density in each flask was 25 individuals, and daily individual counts were made for 21 days. At the end of the study, the highest total number of individuals was determined on the 16th day as 5541.33 ± 57.83 individuals/700 ml in the group fed with Powder Spirulina + C. vulgaris + Baker's yeast. Although the highest number of individuals on day 16 was statistically similar to the group fed with Powdered Spirulina + Baker's yeast, there were statistical differences among other groups (P < 0.05). According to the feeding regimens applied to D. magna, the highest growth rate was determined as 0.87 ± 0.02 divisions/day in the group fed with Powdered Spirulina + Baker's yeast on day 14. This treatment was statistically comparable to the group fed with C. Vulgaris but significantly higher than the other groups (P < 0.05). In conclusion, it was determined that the addition of Powder Spirulina + C. vulgaris + Baker's yeast positively affected the population increase and growth rate of D. magna. Future studies in this area should focus on water quality and nutrient compositions of D. magna along with the population increase and growth rate.

Keywords

Daphnia magna, Chlorella vulgaris, Powder Spirulina, Baker, Population growth

Project Number

209/A (2021/2)

Daphnia magna’nın Popülasyon Artışına Farklı Kültür Ortamlarının Etkisi

Abstract

Bu çalışmada, Daphnia magna kültürüne 3 farklı besinin (Chlorella vulgaris, Toz Spirulina, Ekmek mayası) tek tek ve kombine şekilde kullanımının popülasyon artışı üzerine etkisi araştırılmıştır. Deneme grupları sırasıyla; Besin olmayan grup (Kontrol/I. Grup), Toz Spriulina (II. Grup), Chlorella vulgaris (III. Grup), Ekmek mayası (IV. Grup), Toz Spirulina + C. vulgaris (V. Grup), Toz Spirulina + Ekmek mayası (VI. Grup), C. vulgaris + Ekmek mayası (VII. Grup), Toz Spirulina + C. vulgaris + Ekmek mayası (VIII. Grup) olarak belirlenmiştir. Deneme1 litre hacimli balon joje içinde700 mL’lik su hacminde başlangıç yoğunluğu 25 adet birey olacak şekilde başlamış, 21 gün boyunca günlük olarak birey sayımları yapılmıştır. Araştırmanın sonunda D. magna kültürlerindeki popülasyon artışında en yüksek toplam birey sayısı Toz Spirulina + C. vulgaris + Ekmek mayası ile beslenen grupta 5541,33 ± 57,83 birey/700ml olarak 16. günde belirlenmiştir. Çalışmada 16 gün sonundaki en yüksek birey sayısı Toz Spirulina + Ekmek mayası ile beslenen grup ile istatistiki olarak benzerlik göstermiş olsa da diğer gruplar arasında istatistik olarak fark tespit edilmiştir (P < 0,05). D. magna’ya uygulanan besleme rejimine göre en yüksek büyüme hızı 14. gün sonunda Toz Spirulina + ekmek mayası ile beslenen grupta 0,87 ± 0,02 bölünme/gün olarak belirlenmiş olup bu sonuç istatistiki olarak C. vulgaris ile beslenen gruba istatistiki olarak benzerlik gösterse de diğer gruplardan farklı bulunmuştur (P < 0,05). Çalışmada Toz Spirulina + C. vulgaris + Ekmek mayası ilavesinin D. magna’nın popülayon artışı ve büyüme hızını olumlu yönde etkilediği belirlenmiştir.

Keywords

Daphnia magna, Chlorella vulgaris, Toz Spirulina, Ekmek mayası, Popülasyon artışı

Supporting Institution

Bu çalışma TÜBİTAK 2209/A Öğrenci projesi (2021/2) tarafından desteklenmiştir.

Project Number

209/A (2021/2)

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