Marine Biology

, Volume 154, Issue 6, pp 1085–1095 | Cite as

The effect of ration size, temperature and body weight on specific dynamic action of the common cuttlefish Sepia officinalis

  • P. Grigoriou
  • C. A. Richardson
Original paper


The effect of meal size (shrimp Crangon crangon) [0.83–18.82% dry body weight (Dw)] on specific dynamic action (SDA) was assessed in cuttlefish Sepia officinalis (1.03–6.25 g Dw) held at 15 and 20°C. Cuttlefish <2 g significantly expended less energy in feeding and digesting their meal than cuttlefish >2 g when given the same quantity of food. Handling, eating and digesting a shrimp meal was temperature dependent with cuttlefish processing and digesting a similar sized shrimp meal faster at 20°C than at 15°C. The proportional increase in oxygen consumption (2.07 ± 0.02) was not correlated with feeding rate (FR) and was independent of temperature and cuttlefish size. The SDA peak was not correlated with FRs, and increased as cuttlefish size and temperature increased. The mean SDA coefficient was 0.87 ± 0.07% of the ingested energy; one of the lowest SDA values recorded amongst vertebrates and invertebrates. Daily energy requirements (KJ day−1) for S. officinalis were calculated from laboratory estimates of energy losses due to standard (MO2Standard), routine (MO2Routine) and feeding (MO2SDA) oxygen consumption. Laboratory estimates of daily metabolic expenditures were combined with results from previous investigations to construct an energy budget for 1 and 5 g cuttlefish consuming a meal of 5 and 15% Dw at 20°C and the amount of energy available for growth was estimated to be between 35 and 80.3% of the ingested energy.


Energy Budget Feed Rate Oxygen Consumption Rate Seawater Temperature Energy Balance Equation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.



The authors express their gratitude to the Alexander S. Onassis Public Benefit Foundation and to the School of Ocean Sciences, College of Natural Sciences, Bangor University for funding this project. Many thanks to Dr. Andy Yule for his assistance with the statistical analysis and his criticism and advice, and to Berwyn Roberts and Gwyn Hughes for providing live food. We would like to thank Dr. Eva Chatzinikolaou for her helpful and valuable comments. The experiments of this study fully comply with current UK law.


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Copyright information

© Springer-Verlag 2008

Authors and Affiliations

  1. 1.School of Ocean Sciences, College of Natural SciencesBangor UniversityAngleseyUK

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