scholarly journals Variation in temperature tolerance among families of Atlantic salmon (Salmo salar) is associated with hypoxia tolerance, ventricle size and myoglobin level

2013 ◽  
Vol 216 (7) ◽  
pp. 1183-1190 ◽  
Author(s):  
K. Anttila ◽  
R. S. Dhillon ◽  
E. G. Boulding ◽  
A. P. Farrell ◽  
B. D. Glebe ◽  
...  
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Temperature Tolerance ◽  
Hypoxia Tolerance ◽  
Atlantic Salmon Salmo Salar ◽  
Ventricle Size ◽  
Myoglobin Level

scholarly journals Developmental Hypoxia Has Negligible Effects on Long-Term Hypoxia Tolerance and Aerobic Metabolism of Atlantic Salmon (Salmo salar)

2017 ◽  
Vol 90 (4) ◽  
pp. 494-501 ◽  
Author(s):  
Andrew T. Wood ◽  
Timothy D. Clark ◽  
Sarah J. Andrewartha ◽  
Nicholas G. Elliott ◽  
Peter B. Frappell
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Aerobic Metabolism ◽  
Hypoxia Tolerance ◽  
Atlantic Salmon Salmo Salar

scholarly journals Hypoxia tolerance and responses to hypoxic stress during heart and skeletal muscle inflammation in Atlantic salmon (Salmo salar)

PLoS ONE ◽  
2017 ◽  
Vol 12 (7) ◽  
pp. e0181109 ◽  
Author(s):  
Morten Lund ◽  
Maria Krudtaa Dahle ◽  
Gerrit Timmerhaus ◽  
Marta Alarcon ◽  
Mark Powell ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Hypoxia Tolerance ◽  
Hypoxic Stress ◽  
Muscle Inflammation ◽  
Atlantic Salmon Salmo Salar

Ochroconis humicola causing muscular black spot disease of Atlantic salmon (Salmo salar)

1994 ◽  
Vol 72 (11) ◽  
pp. 1629-1634 ◽  
Author(s):  
K. Schaumann ◽  
K. Priebe
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Black Spot ◽  
Opportunistic Pathogen ◽  
Temperature Tolerance ◽  
Opportunistic Fungi ◽  
Atlantic Salmon Salmo Salar ◽  
Physiological Investigation ◽  
Dematiaceous Hyphomycete ◽  
Somatic Musculature

A dematiaceous hyphomycete was isolated from black discoloured areas of the somatic musculature of a specimen of Atlantic salmon. The fungus caused an endogenous mycosis and obviously must be classified as a facultative or opportunistic pathogen of marine fish. The optimum temperature for the strain was in the range between 20 and 25 °C, and the temperature tolerance for growth ranged from 10 to almost 37 °C. The morphological and physiological investigation revealed that the pathogen belongs to the genus Ochroconis de Hoog et von Arx, which is synonymous with Scolecobasidium Abbott. However, the definite species identification raised some difficulties, because the characteristics of our pathogenic isolate H 14 670 variably matched with at least four of the known species within the Ochroconis – Scolecobasidium — Dactylaria complex, i.e., O. humicola, O. constrictum, O. gallopavum, and O. simplex. Because of this multispecies affinity and taking into account the actual confused taxonomic state within this group of hyphomycetes, especially with regard to the pathogenic strains, the identification of the present isolate as O. humicola remains with some reservation. Key words: Atlantic salmon (Salmo salar L.), Dactylaria, fish disease, marine fungi, Ochroconis humicola, opportunistic fungi, Scolecobasidium.

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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