Biochemical composition, condition indices, water temperature, salinity, seston, particulate organic matter and chlorophyll-a were monitored for 1 y. Wet meat volumetric condition index ranged from 23.96% to 47.43%, with a mean of 29.71 ± 1.99% . Mean dry weight condition index was 5.07 ± 0.3% and ranged from 3.94% to 8.17% . Mean moisture, ash, lipid, protein and carbohydrate values were 82.99 ± 0.43%, 6.7 ± 0.22% , 8.7 ± 0.58% , 60.21 ± 1.47%, and 24.23 ± 1.72%, respectively. Maximum values of condition indices were recorded in March. When condition indices and lipid values were maximum, moisture was minimum. Carboyhdrate was minimum when protein was maximum in February. The interaction of environmental factors, biochemical composition and condition indices are discussed. In general, the condition factors of mussels were affected by the amount of food, while there was no clear relationship between biochemical composition and environmental factors.

Biochemical composition, condition indices, water temperature, salinity, seston, particulate organic matter and chlorophyll-a were monitored for 1 y. Wet meat volumetric condition index ranged from 23.96% to 47.43%, with a mean of 29.71 ± 1.99% . Mean dry weight condition index was 5.07 ± 0.3% and ranged from 3.94% to 8.17% . Mean moisture, ash, lipid, protein and carbohydrate values were 82.99 ± 0.43%, 6.7 ± 0.22% , 8.7 ± 0.58% , 60.21 ± 1.47%, and 24.23 ± 1.72%, respectively. Maximum values of condition indices were recorded in March. When condition indices and lipid values were maximum, moisture was minimum. Carboyhdrate was minimum when protein was maximum in February. The interaction of environmental factors, biochemical composition and condition indices are discussed. In general, the condition factors of mussels were affected by the amount of food, while there was no clear relationship between biochemical composition and environmental factors.