Studies on dimensional relationships in green mussel mytilus viridis from two environments

Dimensional relationship between total weight, shell weight, wet meat weight, dry meat weight, length, width and depth in the green mussels collected from the intertidal zone (natural population) and those cultured on ropes hanging in water, were determined. Total weight/length, wet meat weight/length. total weight/depth, wet meat weight/depth and dry meat weight/depth were found to be significantly different in the mussels from the two environments. Depth appears to be a useful parameter for estimating the total weight, meat weight and shell weight. The shell weight/dry meat weight ratio was higher in cultured on ropes than in the naturally occurring mussels. Moisture percent in tissues varied in mussels from the two environments