Storage of common carp, Cyprinus carpio L., eggs for short durations

In this study, a short-term storage of pre-activated eggs of the Japanese ornamental (koi) carp, Cyprinus carpio L., at three different temperature regimes is reported. Koi eggs were stored at low temperatures (6-9oC), at variable or high temperatures (12-31C) and at moderate-stable temperatures (20-24.5oC). Survival of the developing embryos was examined at the first and the second day post-activation, and in hatch-out larvae. Survival was calculated for each treatment by linear regression Y = a-bX (P± 0.01), except for eggs incubated at temperature of about 20 C(P > 0.1).The specific mortality index (b/a 100), as a ratio between the mortality rate (b) and the fertilization rate (a), indicated that the highest mortality is associated with the high and unstable storage temperatures, while the lowest mortality is with the moderate and stable storage temperatures. Eggs can be stored at moderate and stable temperatures for a maximal duration of 6h, yielding survival of hatch-out larvae higher than 50%. In two trials, fertilization potency of sperm stored in a domestic refrigerator (5-9oC) for 5h, was compared with freshly stripped sperm and no differences in fertilization rates were found between the two treatments.