Effect of temperature on Chromatophores of freshwater prawn,  Macrobrachium lamarrei (Crustacea-Decapoda)

Sanjive Shukla; Richa. Shukla; Sandeep. Shukla; Sareef. Ahamad; Anand Mishra

Sanjive Shukla P.G. Department of Zoology, B.S.N.V. P.G. College, Lucknow- 226001, U.P., India
Richa. Shukla Department of Zoology, Navyug Kanya P.G. College, Lucknow-226004, U.P., India
Sandeep. Shukla P.G. Department of Zoology, B.S.N.V. P.G. College, Lucknow- 226001, U.P., India
Sareef. Ahamad P.G. Department of Zoology, B.S.N.V. P.G. College, Lucknow- 226001, U.P., India
Anand Mishra P.G. Department of Zoology, B.S.N.V. P.G. College, Lucknow- 226001, U.P., India

Keywords: Fresh water prawns, chromatophores, colouration and temperature effect.

Abstract

Charomatophores are colour bearing cells, responsible for colouration and colour changes in animals specially in freshwater Crustaceans. As animal’s integument comes in direct contact with the environment therefore they may provide foremost information of the changes in surroundings. Freshwater prawns, M. lamarrei were subjected to low (200C ± 20C), normal (260C ± 20C) and high temperature (350C ± 20C) showed remarkable changes in colouration, chromatophore number and structure. Animals became dark coloured at low temperature while lighter in colouration at high temperature in comparison to the animals kept at normal temperature. Most of the chromatophores were in stellate and punctate stage in low and high temperature respectively in comparison to reticulate stage at normal temperature. Mechanism of colour change as well as importance of colour in marketing value of freshwater prawns has been discussed.