Sodium Balance in the Eggs of the Atlantic Salmon, Salmo Salar

1969 ◽  
Vol 50 (1) ◽  
pp. 239-246
Author(s):  
P. P. RUDY ◽  
W. T. W.POTTS
Keyword(s):  
Atlantic Salmon ◽  
Protein Content ◽  
Salmo Salar ◽  
Sodium Balance ◽  
Sodium Ions ◽  
Stages Of Development ◽  
Sodium Accumulation ◽  
Atlantic Salmon Salmo Salar ◽  
Perivitelline Fluid ◽  
Ambient Concentration

1. Exchanges of sodium ions between the egg of the salmon and the environment have been examined at different stages. 2. In freshly stripped eggs and during the early stages of development exchange is confined to the chorion and perivitelline fluid. 3. The perivitelline fluid can accumulate sodium to several times the ambient concentration probably by a Donnan effect associated with its protein content. At low external concentrations the relative accumulation is lower than the Donnan theory predicts. 4. Sodium accumulation begins during the eyed stage and accelerates after hatching.

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

Influence of Varying pH and some Inorganic Cations on the Perivitelline Potential of Eggs of Atlantic Salmon (Salmo salar)

1984 ◽  
Vol 41 (7) ◽  
pp. 1066-1069 ◽  
Author(s):  
R. H. Peterson
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Incubation Medium ◽  
Ambient Medium ◽  
Ionic Composition ◽  
Potential Difference ◽  
Nernst Equation ◽  
Inorganic Cations ◽  
Atlantic Salmon Salmo Salar ◽  
Perivitelline Fluid

A potential difference is maintained between the perivitelline fluid of the Atlantic salmon (Salmo salar) egg and the incubation medium. The magnitude of this potential difference depends on the ionic composition of the incubation medium; it exhibits a maximal negativity in deionized water, then depolarizes, and finally reverses in sign as the ionic content of the incubation medium is raised. The potential difference obeys the Nernst relationship over a limited concentration range of H+, Ca2+, and Mg2+ (10−5 to 10−3M). The maximal change in potential difference with change in Na+ and K+ concentrations is less than that predicted by the Nernst equation. The potential difference permits calculation of the degree of concentration of cations in the perivitelline fluid over that of the ambient medium. Depolarizing the perivitelline potential by lowering the ambient pH will result in losses of other cations from the perivitelline fluid.

Lower lethal levels of pH for embryos and alevins of Atlantic salmon, Salmo salar L.

1977 ◽  
Vol 55 (9) ◽  
pp. 1504-1508 ◽  
Author(s):  
P. G. Daye ◽  
E. T. Garside
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Low Ph ◽  
Early Cleavage ◽  
Stages Of Development ◽  
Atlantic Salmon Salmo Salar ◽  
Stage Of Development ◽  
Ph Stress ◽  
Lethal Limit

Embryos and alevins of Atlantic salmon, Salmo salar L., at various stages of development were subjected to several levels of low pH ranging from 4.3 to 2.7, for maximum exposures of 10 000 min in static bioassays at 5 or 6 °C, after incubation from fertilization at pH 6.9–6.6 and 5.0–6.7 °C. Sensitivity of the embryos and alevins to pH stress was dependent on the stage of development. Embryos in early cleavage were more sensitive to low pH than older encapsulated embryos. Alevins were more sensitive to low pH than embryos. The lower lethal limit for embryos during early cleavage was about pH 3.6, while for older embryos in two sequential stages just before hatch it was about pH 3.0 and pH 3.1, successively. Alevins subjected to low pH levels at 7 days and at 28 days after median hatch had a lower lethal limit of about pH 4.0.

Cadmium toxicity and accumulation in eggs and alevins of Atlantic salmon Salmo salar

1982 ◽  
Vol 60 (8) ◽  
pp. 2006-2014 ◽  
Author(s):  
P. J. Rombough ◽  
E. T. Garside
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Cadmium Toxicity ◽  
Exposure Period ◽  
Cadmium Content ◽  
Atlantic Salmon Salmo Salar ◽  
Inhibition Of Growth ◽  
Ambient Concentration ◽  
Yolk Absorption ◽  
Dose Dependent

Embryos and alevins of Atlantic salmon (Salmo salar) were exposed to cadmium concentrations of between 0.47 μg Cd/L and 27 mg Cd/L from fertilization to near complete yolk absorption. The most sensitive indicator of cadmium toxicity was the inhibition of growth in alevins, with significant reduction occurring in 0.47 μg Cd/L. The LC50 for the interval from fertilization to viable hatch was estimated to lie between 300 and 800 μg Cd/L. Newly hatched alevins had a 24-day LC50 of between 1.5 and 2.7 mg Cd/L. Sensitivity increased sharply in late alevins and significant mortality was recorded in concentrations as low as 8.2 μg Cd/L. Cadmium uptake by eggs was rapid, with dose-dependent saturation levels reached within 24 h and maintained until hatch. Although the total cadmium content of eggs increased with ambient concentration, the degree of bioaccumulation declined. The cadmium contents of newly hatched alevins were much lower but directly proportional to those of eggs. Uptake by alevins was logarithmic, independent of ambient concentration above about 1 μg Cd/L, and did not reach equilibrium during the exposure period (46 days).

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
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