ISSN:
1573-143X
Keywords:
alevin
;
Atlantic salmon (Salmo salar)
;
development
;
egg
;
temperature
;
thermal tolerance
;
yolk
Source:
Springer Online Journal Archives 1860-2000
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Abstract Three embryonic stages of Atlantic salmon (Salmo salar L.) were subjected to eight constant incubation temperatures (4, 7, 10, 12, 14, 16, 19 and 22 °C) exceeding the range usually experienced in natural conditions. A change in thermal tolerance during the embryonic and larval development was registered: pre-hatching stages showed an upper thermal limit at about 16 °C, while hatched larvae survived until 22 °C. Temperature significantly affects developmental rate, resulting in a faster development and, consequently, lower yolk weight percentage at higher temperatures. We found positive relationships between incubation temperature and body size (length and weight) in the less developed stages, in which some yolk remained, but size decreased at increasing temperatures when yolk was completely exhausted.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1023/A:1009214804949
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