Base additions to flowing acidic water: Effects on smolts of Atlantic salmon (Salmo salar L.)

1986 ◽  
Vol 30 (3-4) ◽  
pp. 587-592 ◽  
Author(s):  
O. K. Skogheim ◽  
B. O. Rosseland ◽  
E. Hoell ◽  
F. Kroglund
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Acidic Water ◽  
Atlantic Salmon Salmo Salar ◽  
Water Effects

Atlantic salmon (Salmo salar L.) smolts require more than two weeks to recover from acidic water and aluminium exposure

2013 ◽  
Vol 142-143 ◽  
pp. 33-44 ◽  
Author(s):  
Tom O. Nilsen ◽  
Lars O.E. Ebbesson ◽  
Sigurd O. Handeland ◽  
Frode Kroglund ◽  
Bengt Finstad ◽  
...  
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Acidic Water ◽  
Atlantic Salmon Salmo Salar ◽  
Aluminium Exposure

Effects of Subchronic Exposure to Aluminium in Acidic Water on Bioenergetics of Atlantic Salmon (Salmo salar)

2001 ◽  
Vol 49 (3) ◽  
pp. 226-234 ◽  
Author(s):  
Julie C. Brodeur ◽  
Finn Økland ◽  
Bengt Finstad ◽  
D. George Dixon ◽  
R. Scott McKinley
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Acidic Water ◽  
Subchronic Exposure ◽  
Atlantic Salmon Salmo Salar

Water quality requirements of smolting Atlantic salmon (Salmo salar) in limed acid rivers

1999 ◽  
Vol 56 (11) ◽  
pp. 2078-2086 ◽  
Author(s):  
Frode Kroglund ◽  
Magne Staurnes
Keyword(s):  
Atlantic Salmon ◽  
River Water ◽  
Salmo Salar ◽  
Acidic Water ◽  
Lower Plasma ◽  
Quality Requirements ◽  
Atlantic Salmon Salmo Salar ◽  
Seawater Tolerance ◽  
Ph Range ◽  
Acidic River

Groups of Atlantic salmon (Salmo salar) smolts were held 1-13 days in soft water with a pH range of 5.0-6.6, concentrations of labile inorganic monomeric Al (Ali) of 10-90 µg·L-1, and 0.7-2.3 mg Ca·L-1. Fish were exposed to either naturally acidic water from a river in southwestern Norway, limed water from the same river, mixtures of acidic and limed river water, acidic river water with sulfuric acid and Al added, or limed river water with additional lime. Mortality was observed in all groups exposed to water with pH < 5.8 and containing 30-90 µg Ali·L-1. No fish died in water with pH > 5.8 and 15-20 µg Ali·L-1, but fish in water with pH 5.8-6.2 had lower plasma Cl- concentration and gill Na+,K+-ATPase activity than fish in water with pH > 6.5. Smolts exposed to pH < 5.8 were unable to survive in seawater, and smolts exposed to water with pH 5.8-6.2 had lower hypoosmoregulatory capacity than smolts exposed to water with pH > 6.5. These results show that even moderately acidified water with low Al concentrations impairs smoltification and reduces the seawater tolerance of Atlantic salmon smolts.

Some physiological responses of Atlantic salmon (Salmo salar) exposed to soft, acidic water during smolting

Aquaculture ◽  
1989 ◽  
Vol 82 (1-4) ◽  
pp. 229-244 ◽  
Author(s):  
G.J. Farmer ◽  
R.L. Saunders ◽  
T.R. Goff ◽  
C.E. Johnston ◽  
E.B. Henderson
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Physiological Responses ◽  
Acidic Water ◽  
Atlantic Salmon Salmo Salar

Microstructure and texture of fresh and smoked Atlantic salmon, Salmo salar L., fillets from fish reared and slaughtered under different conditions

2001 ◽  
Vol 32 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Sjofn Sigurgisladottir ◽  
Margret S. Sigurdardottir ◽  
Helga Ingvarsdottir ◽  
Ole J. Torrissen ◽  
Hannes Hafsteinsson
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Atlantic Salmon Salmo Salar

Persistence of Orally Administered Salmonella enterica Serovars Agona and Montevideo in Atlantic Salmon (Salmo salar L.)

2005 ◽  
Vol 68 (7) ◽  
pp. 1336-1339 ◽  
Author(s):  
L. L. NESSE ◽  
T. LØVOLD ◽  
B. BERGSJØ ◽  
K. NORDBY ◽  
C. WALLACE ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Salmonella Enterica ◽  
Most Probable Number ◽  
Fish Feed ◽  
Internal Organs ◽  
Probable Number ◽  
Atlantic Salmon Salmo Salar ◽  
Gastric Intubation

The objective of our experiments was to study the persistence and dissemination of orally administered Salmonella in smoltified Atlantic salmon. In experiment 1, salmon kept at 15°C were fed for 1 week with feed contaminated with 96 most-probable-number units of Salmonella Agona per 100 g of feed and then starved for 2 weeks. Samples were taken from the gastrointestinal tract and examined for Salmonella 1, 2, 8, 9, 15, and 16 days after the feeding ended. In experiment 2, Salmonella Agona and Montevideo were separately mixed with feed and administered by gastric intubation. Each fish received 1.0 × 108, 1.0 × 106, or 1.0 × 104 CFU. The different groups were kept in parallel at 5 and 15°C and observed for 4 weeks. Every week, three fish in each group were sacrificed, and samples were taken from the skin, the pooled internal organs, the muscle, and the gastrointestinal tract and examined for the presence of Salmonella. The results from the two experiments showed that the persistence of Salmonella in the fish was highly dependent on the dose administered. Salmonella was not recovered from any of the fish that were fed for 1 week with the lowest concentration of Salmonella. In the fish given the highest dose of Salmonella, bacteria persisted for at least 4 weeks in the gastrointestinal tract as well as, to some extent, the internal organs. The present study shows that under practical conditions in Norway, the risk of Salmonella in fish feed being passed on to the consumer of the fish is negligible.

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