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Comparison of two methods to determine the maturity period in penaeid shrimps (Decapoda, Penaeidae)

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Most studies of the reproductive period of shrimps are based on the percentage of mature females (PMF). The objective of this work was to determine the reproductive period of penaeid shrimp by applying an egg production index (EPI), combining fecundity, size structure, and density of mature females. We also intended to make a comparison with the PMF method. The months of maximum maturity obtained with PMF did not match those of the actual maximum egg production period. This is because PMF does not take into account the abundance, but rather the proportion of mature females. It is concluded that, in order to define the period of maturity of penaeid shrimp, we need at least three indices (fecundity, size structure, and density of mature females) as proposed here, and as comprised in the EPI. La mayoría de los estudios sobre el periodo reproductivo de las especies de camarones peneidos están basados en el porcentaje de hembras maduras (PHM). El objetivo de este estudio fue determinar el periodo reproductivo de camarones peneidos mediante la aplicación de un índice de producción de huevos (IPH) que combina la fecundidad, estructura de tallas y la densidad de las hembras maduras. Así como la comparación con el PHM. Los meses de máxima madurez obtenida con el PHM no concuerdan con el periodo de máxima producción de huevos. Esto debido a que el PHM no toma en cuenta la abundancia de las hembras maduras sino solamente la proporción de estas. La conclusión es que para poder determinar el periodo de madurez de los camarones peneidos se necesita contar con un índice como al aquí propuesto de producción de huevos.


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Affiliations: 1: Centro de Investigaciones Biológicas del Noroeste, Unidad Sonora, Km 2.35 Camino al Tular, Estero Bacochibampo, Guaymas, Sonora 85454, Mexico; 2: Instituto Nacional de la Pesca, Centro Regional de Investigación Pesquera de Guaymas, Calle 20 No 605 Sur, Colonia Cantera, Guaymas, Sonora 85400, Mexico


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