Embryo Movements of Atlantic Salmon (Salmo salar) as Influenced by pH, Temperature, and State of Development

1983 ◽  
Vol 40 (6) ◽  
pp. 777-782 ◽  
Author(s):  
R. H. Peterson ◽  
D. J. Martin-Robichaud
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Subsequent Development ◽  
Developmental State ◽  
Low Ph ◽  
Temperature Sensitive ◽  
Degree Days ◽  
Pectoral Fin ◽  
Atlantic Salmon Salmo Salar ◽  
Trunk Movements

Two types of embryo movements of Atlantic salmon (Salmo salar), pectoral fin flutter and trunk movements, were measured as a function of incubation temperature, pH, and developmental state. Trunk movements began at 200 degree-days, initially at highest frequency. The frequency decreased throughout subsequent development and then increased slightly just before hatching. Movements were much more stereotyped in the earliest stages of development than just prior to hatching. Frequencies at 200 degree-days were insensitive to temperature and pH. Frequencies just prior to hatching were very temperature sensitive (Q10 of 13) and were decreased at low pH. This decreased frequency may be related to documented effects of temperature and low pH on hatching. Pectoral fin movements were temperature sensitive (Q10 of 2) and pH insensitive. These movements were initiated at 350 degree-days of development and attained maximal frequency at 400 degree-days.

Inhibition of Atlantic Salmon (Salmo salar) Hatching at Low pH

1980 ◽  
Vol 37 (5) ◽  
pp. 770-774 ◽  
Author(s):  
R. H. Peterson ◽  
P. G. Daye ◽  
J. L. Metcalfe
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Low Ph ◽  
Hatching Enzyme ◽  
Atlantic Salmon Salmo Salar ◽  
Salmon Eggs ◽  
Perivitelline Fluid ◽  
Eye Pigmentation ◽  
Ambient Levels

Hatching of Atlantic salmon (Salmo salar) eggs was delayed or prevented if they were exposed to water of lowered pH (4.0–5.5) after eye pigmentation had developed. Hatching subsequently could be induced by returning eggs to normal pH levels (6.6–6.8). Perivitelline pH fell rapidly to near ambient levels when eggs were exposed to low pH. It is suggested that the observed effects on hatching were due to inhibition of the hatching enzyme, chorionase.Key words: Atlantic salmon, eggs, pH, perivitelline fluid, chorionase

Effects of Low Environmental pH on Smolting of Atlantic Salmon (Salmo salar)

1983 ◽  
Vol 40 (8) ◽  
pp. 1203-1211 ◽  
Author(s):  
Richard L. Saunders ◽  
Eugene B. Henderson ◽  
Paul R. Harmon ◽  
C. Edward Johnston ◽  
J. Geoffrey Eales
Keyword(s):  
Atlantic Salmon ◽  
Atpase Activity ◽  
Salmo Salar ◽  
Constant Temperature ◽  
Water Hardness ◽  
Low Ph ◽  
Temperature Plasma ◽  
Atlantic Salmon Salmo Salar ◽  
Temperature Regimes ◽  
And Control

We reared Atlantic salmon (Salmo salar) in soft water (hardness 13 mg/L as CaCO3) at two pH levels, 6.4–6.7 and 4.2–4.7, from February to June, to assess the effect of low pH on survival, growth, and the smolting process under rising (4–8.5 °C) or relatively constant (9.5–10.5 °C) temperature. Survival was lower as a result of low pH (4.2–4.7) under both temperature regimes. Neither group exposed to low pH gained weight whereas both control groups gained weight during the experiment. Parr–smolt transformation, as indicated by salinity tolerance and gill Na+, K+ ATPase activity, was impaired as a result of low pH. The large (17–19 cm) parr used in this study were initially salinity tolerant and those at control pH (6.4–6.7) increased tolerance to 35‰ salinity between March and May; those in low pH became intolerant of high salinity. ATPase levels in salmon reared at low pH were significantly lower than those at normal pH levels under both temperature regimes. ATPase activity was significantly greater in fish reared at pH 6.4–6.7 with rising than with constant temperature. Plasma chloride and sodium levels were low in response to low pH, indicating impaired ionic regulation in freshwater. Plasma calcium levels were higher at low pH in both temperature regimes; higher levels were reached under constant temperature. Moisture content rose less sharply under low than under control pH in both temperature regimes. In the rising temperature regime, lipid levels reached similar, low levels under low and control pH conditions. Thyroid hormone (T3 and T4) levels gave no clear indication of effects of low pH on smolting. Smoltification did not proceed normally in our Atlantic salmon subjected to low pH levels.

Timing of Spawning in Norwegian Atlantic Salmon (Salmo salar)

1988 ◽  
Vol 45 (5) ◽  
pp. 845-849 ◽  
Author(s):  
Tor G. Heggberget
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Temperature Regime ◽  
Stream Flow ◽  
Optimal Time ◽  
Degree Days ◽  
Egg Incubation ◽  
Atlantic Salmon Salmo Salar ◽  
Spawning Time ◽  
Timing Of Spawning

A hypothesis that thermal regime regulates the timing of spawning in Atlantic salmon (Salmo salar) was analysed by correlating time of commencement and peak of spawning in 16 Norwegian streams with temperature, latitude, and stream flow. Only temperature during incubation of the eggs proved to have any statistically significant effect. Since the duration of egg incubation is known to depend on temperature regime (i.e. on degree-days), a similar linking of spawning time to stream temperature allows spawning to occur at a time which will result in hatching of eggs at a specific and presumably optimal time for survival of fry.

Responses of Atlantic salmon alevins to temperature gradients

1979 ◽  
Vol 57 (7) ◽  
pp. 1424-1430 ◽  
Author(s):  
R. H. Peterson ◽  
J. L. Metcalfe
Keyword(s):  
Locomotor Activity ◽  
Temperature Gradient ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Temperature Gradients ◽  
Degree Days ◽  
Temperature Selection ◽  
Atlantic Salmon Salmo Salar ◽  
Distributional Change

Newly hatched Atlantic salmon (Salmo salar) alevins aggregated in the lowest temperature available in a temperature gradient, possibly because of lower levels of locomotor activity at lower temperatures. At approximately 250 degree-days after hatching, alevins demonstrated a temperature selection capability and no longer aggregated in the lowest temperature. Possible mechanisms underlying the observed distributional change in a temperature gradient are discussed.

Pectoral Fin and Opercular Movements of Atlantic Salmon (Salmo salar) Alevins

1975 ◽  
Vol 32 (5) ◽  
pp. 643-647 ◽  
Author(s):  
Richard H. Peterson
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Rhythmic Movements ◽  
Posterior Edge ◽  
Pectoral Fin ◽  
Water Currents ◽  
Pectoral Fins ◽  
Atlantic Salmon Salmo Salar ◽  
Development Proceeds

The pectoral fins of Atlantic salmon (Salmo salar) alevins change in shape and orientation as development proceeds. They flutter rhythmically at 100–150/min whereas opercula move infrequently in newly hatched alevins. Ablation of pectoral fins induces increased opercular movements. Rhythmic movements of the pectoral fins displace water from the posterior edge of the opercula to the area immediately behind the fins. The frequency of pectoral movements is influenced by changes in ambient PO2. The pectoral movements are probably useful in generating water currents around the alevin in the gravel interstices.

Lack of long-term sublethal effects of reduced freshwater pH alone on Atlantic salmon (Salmo salar) smolts subsequently transferred to seawater

2004 ◽  
Vol 61 (4) ◽  
pp. 511-518 ◽  
Author(s):  
Sveinung Fivelstad ◽  
Anne Berit Olsen ◽  
Sigurd Stefansson ◽  
Sigurd Handeland ◽  
Rune Waagbø ◽  
...  
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Sublethal Effects ◽  
Growth Parameters ◽  
Gill Tissue ◽  
Low Ph ◽  
Control Group ◽  
Long Term Effects ◽  
Atlantic Salmon Salmo Salar

Atlantic salmon (Salmo salar) smolts (mean start weight 42 g) in soft freshwater were exposed to three pH ranges (two replicates in each group) for 35 days: pH 6.5–6.8 (control group), pH 5.9–6.3 (medium-pH group), and pH 5.4–5.9 (low-pH group). All exposures had citrate added to remove labile, toxic Al from the water. On day 35, all groups were transferred to 34‰ seawater and kept there for 100 days. H+ was the main stressor in the exposures because labile Al was <6 µg·L–1 and the gill Al was lower than 27 µg·g dry weight–1 (highest in the medium group). The exposure environments did not cause any significant changes to gill tissue structures, gill Na+,-K+-ATPase activity, mortality, and growth parameters during the freshwater period. However, haematocrit was significantly increased and mean plasma chloride was significantly reduced (p < 0.05) in the low-pH group compared with the control group. This study indicated that the H+ concentrations in the pH range 5.4–5.9 in water containing no to little gill-reactive Al do not impact salmon growth and physiology during smoltification. However, the reduction in blood haematocrit in the low-pH group 3 months after seawater transfer may imply long-term effects of the treatment.

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