## 3 Results

Table 1: Statistical results of the Kruskal–Wallis test calculated for weight growth rate (GRw), length growth rate (GRl), specific weight growth rate for weight (SGRw), feed conversion ratio (FCR), and protein efficiency ratio (PER) for scallops during the experiment. Figure 5: Weight growth rate (GRw) and length growth rate (GRl) (mean \(\pm\) SD) of queen scallops kept in controlled conditions (Con) and exposed to decreased pH (\(\Delta\)pH), increased temperature, (\(\Delta\)T) and the combined effect of temperature and pH changes (\(\Delta\)pHT) for a month. The means labeled with a star (\({}^{\star}\)) are significantly different from the control (Mann–Whitney test, \(p\) < 0.05). decreased pH and increased temperature, the scallops exhibited higher specific growth rate values of 1.128 \(\pm\) 0.087 and 1.100 \(\pm\) 0.080%, respectively. In the tank with combined changes in both temperature and pH, the average specific growth rate of the scallops was 1.098 \(\pm\) 0.086%. A significant effect of the climate change conditions on the feed conversion ratio and the protein efficiency ratio was observed (Kruskal-Wallis test, Table 1). The feed conversion ratio of the queen scallops in the control tank was 1.363 \(\pm\) 1.527 (Figure 7). Reduced pH or increased temperature, at values of 1.437 \(\pm\) 1.679 and 1.028 \(\pm\) 1.516, did not individually affect the growth rates of the queen scallops, while a combination of these parameters caused an increase in the scallops' feed conversion ratio, reaching the value of 2.288 \(\pm\) 1.872 (Mann-Whitney U test, \(p\) = 0.004). The protein efficiency ratio of the queen scallops in the control tank was 3.195 \(\pm\) 2.467. Reduced pH caused a significant decrease in the protein efficiency ratio of the queen scallops, with a value of 1.038 \(\pm\) 1.930 (Mann-Whitney U test, \(p\) = 0.01), while increased temperature caused a decrease, with a value of 2.466 \(\pm\) 1.813, without a significant difference. A combination of these parameters caused an increase in the scallops' protein efficiency ratio, reaching the value of 5.488 \(\pm\) 1.696 (Mann-Whitney U test, \(p\) = 0.001). A significant effect of the climate change conditions on meat yield was observed, while the condition index was not affected (Kruskal-Wallis test, Table 2). The increase in temperature produced the highest values for both the condition index and meat yield, while the combined effect of temperature and pH changes resulted in the lowest values for both parameters (Figure 8). The condition index of the control queen scallops averaged 43.69 \(\pm\) 9.55%. The average condition index of the queen scallops exposed to a decreased pH was slightly higher, with a value of 44.21 \(\pm\) 7.19%. The highest condition index of 45.42 \(\pm\) 7.35% was observed in the queen scallops exposed to a temperature increase, while the pH decrease resulted in the lowest condition index value of 38.92 \(\pm\) 8.23% in the queen scallops tested. The average meat yield of the control queen scallops was 20.11 \(\pm\) 3.20%. A reduction in pH induced an increase in the meat yield of the queen scallops, resulting in a value of 20.75 \(\pm\) 2.75%, while an increased temperature resulted in the highest value, averaging 21.57 \(\pm\) 4.82% with a statistically significant difference, when compared to the control (Mann-Whitney test, \(p\) < 0.05). The lowest meat yield was observed in the queen scallops exposed to the combined effect of temperature and pH changes, with a value of 18.28 \(\pm\) 2.60%. Figure 6: Specific weight growth rate (SGRw) (mean \(\pm\) SD) of queen scallops kept in controlled conditions (Con) and exposed to decreased pH (\(\Delta\)pH), increased temperature (\(\Delta\)T), and the combined effect of temperature and pH changes (\(\Delta\)pH) for a month. The results of the statistical analysis (Kruskal-Wallis test, Table 2) showed significant differences in the adductor index and the gonadosomatic index across the climate change conditions, indicating strong evidence of variation in these indices (Table 2).