Lower thermal capacity limits of the common brown shrimp (Crangon crangon,L.)

Brown shrimp (Crangon crangon, L.) are subjected to a huge annual temperature range, and certain thermal conditions during winter have been identified to affect the brown shrimp population. Despite that, little is known about its thermal biology with regard to critically low temperatures. In the present study, we determined the critical thermal minima (CT_min) and the critical lethal minima (CL_min) of male and female brown shrimp of different body sizes in laboratory-based experiments. For the CT_min trials, shrimp were acclimated to 4.0, 9.0, and 14.0 °C and exposed to a cooling rate of ?0.2 °C min^?1. In the CL_min trials, brown shrimp were exposed to a cooling rate of ?1.0 °C day^?1 without prior thermal acclimation. Acclimation temperature significantly affected the temperature tolerance of brown shrimp (p < 0.001). CT_min among the experimental groups just varied slightly, and no clear effect of gender or body size was observed. In the CL_min trials, brown shrimp even tolerated the coldest temperature of ?1.7 °C that could be established in the experimental setup. However, we observed a negative relationship between temperature and reactivity within the range of 7.0 and 1.0 °C that was determined by means of the flicking response. This relationship suddenly broke between 1.0 and 0.0 °C where an abrupt drop in the reactivity of the shrimp became apparent. The results of this study revealed that brown shrimp hold a wider thermal range as originally reported and that it can cope with subzero temperatures. Implications of low-temperature tolerance are discussed in the context of the brown shrimp’s ecology as well as stock assessment.