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Perna canaliculus, [a] the New Zealand green-lipped mussel, also known as the New Zealand mussel, the greenshell mussel, kuku, and kutai, is a bivalve mollusc in the family Mytilidae (the true mussels). P. canaliculus has economic importance as a cultivated species in New Zealand.
Perna viridis, known as the Asian green mussel, is an economically important mussel, a bivalve belonging to the family Mytilidae, or the "true mussels". It is harvested for food but is also known to harbor toxins [ citation needed ] and cause damage to submerged structures such as drainage pipes.
Mussels infected by pea crabs are edible, [5] with the New Zealand pea crab infecting between 5.3% to 70% of natural mussel populations. [3] [13] These crabs are of concern to green-lipped mussel aquaculture because they reduce the size and growth of mussels by up to 29%. [4] [13]
This page was last edited on 9 April 2019, at 20:18 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
Green lipped mussel in a tank. Until the early 1960s, mussels were harvested by hand from intertidal rocks. Dredging was then introduced, and within a few years the mussel beds in Tasman Bay / Te Tai-o-Aorere and the Hauraki Gulf were dredged clean. [10] In the late 1960s, following this collapse, the aquaculture of the New Zealand mussel began.
Male pea crab entering a green-lipped mussel hosting a female crab, infrared video [8] A study by New Zealand researchers Oliver Trottier and Andrew Jeffs from the University of Auckland shows this behaviour on a similar parasitic pea crab, Nepinnotheres novaezelandiae. [8]
Perna perna, the brown mussel, is an economically important mussel, a bivalve mollusc belonging to the family Mytilidae. It is harvested as a food source but is also known to harbor toxins and cause damage to marine structures.
ETA is found in green-lipped mussel and appears to inhibit the oxygenation of arachidonic acid by both the cyclooxygenase (COX) and lipoxygenase pathways. [4] Mutant of Mortierella alpina 1S-4 is a fungus employed for producing arachidonic acid. These mutants produce larger amounts of ETA due to the expression of an ω-3-desaturase gene ...
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