Population characteristics of the mud shrimp Upogebia major (De Haan, 1841) (Decapoda: Gebiidea: Upogebiidae) on Korean tidal flats in the Eastern Yellow Sea
Kim, S.; Yu, C.; Lee, C.-L.; Nam, S.; Hong, J.-S. (2023). Population characteristics of the mud shrimp Upogebia major (De Haan, 1841) (Decapoda: Gebiidea: Upogebiidae) on Korean tidal flats in the Eastern Yellow Sea. J. Mar. Sci. Eng. 11(12): 2304. https://dx.doi.org/10.3390/jmse11122304
In: Journal of Marine Science and Engineering. MDPI: Basel. ISSN 2077-1312; e-ISSN 2077-1312, more
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| Keyword |
Upogebia major (De Haan, 1841) [WoRMS]
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| Author keywords |
Eastern Yellow Sea; South Korea; life cycle; population dynamics; growth; reproduction |
| Authors | | Top |
- Kim, S.
- Yu, C.
- Lee, C.-L.
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| Abstract |
The population parameters of the ecologically important mud shrimp Upogebia major (De Haan, 1841) were analyzed from 2012 to 2015 in tidal flats in Seonjaedo and Jugyo on the west coast of Korea. The shrimp density averaged 265/m2 in Seonjaedo and 118/m2 in Jugyo. The sex ratio varied monthly, often male-biased, and, by size, males were significantly dominant, with a carapace length (CL) over 30 mm. Although the shrimp settled almost annually, only a single size-group was observed from 2012 to 2014. The recruitment in Jugyo in 2014 was notably successful, resulting in two cohorts persisting until 2015. Many shrimp were parasitized at varying local rates: 6.0% in Seonjaedo and 37.1% in Jugyo. The growth curves revealed that the shrimp grew annually after settlement, reaching CLs of 11.90, 18.24, and 23.02 mm in Seonjaedo and 13.73, 20.86, and 25.82 mm in Jugyo. Annual mortality was 77.2% in Seonjaedo and 67.4% in Jugyo. The estimated lifespan (tmax) was 10 years in Seonjaedo and 8 years in Jugyo, whereas the 2010 cohort in Jugyo largely disappeared in 5 years. Ovigerous females appeared from November to June and benthic juveniles between June and September. The shrimps’ growth was slower relative to other East Asian populations, likely due to colder sea water temperatures and altered food conditions from a higher shrimp density. |
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