Abstract: The embryonic and larval development was observed in fertilized eggs of sea bass Dicentrarchus labrax with body weight of 3.3-3.4 kg induced by artificial hormone injection to spawn at water temperature of(13±0.5)℃ in order to reveal the developmental morphology and growth characteristics of embryo and larvae of sea bass. It was found that sea bass had pelagic and spherical fertilized eggs with diameter of(1.28±0.025)mm. At water temperature of(13.0±0.5)℃, embryonic development took 72 h and was divided into following stages: fertilized eggs(0 h), 2 cell stage(1.5 h), 4 cell stage(2.0 h), 8 cell stage(2.5 h), multi-cell stage(4.0 h), morula stage(4.5 h), blastula stage(9.0 h), gastrula stage(22 h), embryonic axis appearance(37 h), myomere and optic sac(48 h), period of blister formation(56 h), cardiac formation(62 h), tail bud period(68 h), heart beating period(70 h) and hatching period(71 h). The newly hatched larvae had total length of(3.98±0.02)mm and was in early larval stage 0-9 post hatching days(PHD). The larvae had poor swimming ability, and the organs such as heart, intestine and fins continued to be developing, with yolk sac accounting for a large proportion of the body 3-5 PHD. After 5 PHD, the crystals in the eye capsules turned into black in color, the melanin gathered on the body surface, and the yolk sac became significantly smaller. The 7 day old larvae had mouth cracks and pectoral fins, and a few larvae began to swim, and cannot feed, still being dependent on yolk sac for nutrition. After 9 PHD, the larvae developed into postlarval stage when almost all of the larvae normally swam, fed(food being visible in the intestines), with completely exhausted yolk sac, which was in transition period in endogenous and exogenous nutrition by 11 PHD. The 13-17 day old larvae had enhanced swimming ability, and the intestines filled with food in the rapid growth period. There was significant difference in size in the 17-19 day old larvae, with black skin and fins in 19 day old juveniles. The growth equ
2019, Vol. 34 
