Color variation of the freshwater crab Dilocarcinus pagei Stimpson, 1861 captured in the Amazon region at Itacoatiara, Amazonas, Brazil

ABSTRACT The relationship between color and size supports the hypothesis that color is an important signal for some crab species during mating rituals or agonistic interactions. Thus, the objective of this study was to describe the color variation of D. pagei and its relationship with sex and sexual...

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Bibliographic Details
Main Authors: Nelcilene de Almeida Pontes, Bruno Sampaio Sant’Anna, Gustavo Yomar Hattori
Format: Article
Language:English
Published: Sociedade Brasileira de Carcinologia 2020-07-01
Series:Nauplius
Subjects:
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-64972020000100224&tlng=en
Description
Summary:ABSTRACT The relationship between color and size supports the hypothesis that color is an important signal for some crab species during mating rituals or agonistic interactions. Thus, the objective of this study was to describe the color variation of D. pagei and its relationship with sex and sexual maturity. The crabs were placed on a surface for photographic recording of the body parts: cephalothorax, chelipeds, abdomen and pereiopods using a digital camera installed on a photographic table. Images were converted to the spectrum of red, green, blue and also of them combined (RGB). The values of each spectrum revealed that the color variation of the cephalothorax and chelipeds were different between adults and juveniles. The abdomen and pereiopods showed color variation in both sexes and at developmental stages. The pattern of color variation observed in juveniles ranged from light to dark brown and adults are from orange to intense red. The change in color of the cephalothorax and chelipeds could be used as a character to determine the onset of sexual maturity. The high color variation of the abdomen and pereiopods in both sexes and at developmental stages, though, indicates individual variation which probably is associated with other factors, such as molt stage or even the quality of food available.
ISSN:2358-2936