Altered growth and related physiological responses in juvenile Chinook salmon (Oncorhynchus tshawytscha) from dietary exposure to polycyclic aromatic hydrocarbons (PAHs)

Abstract

A dietary feeding study with polycyclic aromatic hydrocarbons (PAHs) was conducted with juvenile Chinook salmon (Oncorhynchus tshawytscha) to mimic exposure from urban estuaries during their transition from freshwater to seawater. A significant reduction in mean fish dry weight was observed only for the highest doses; however, analysis of variance (ANOVA) using standard deviations and examination of the cumulative frequency plots revealed high variability among all treatments. The skewed fish weight distribution revealed a large number of small fish in several treatments compared with control fish. Analyses of whole-body lipids and several parameters in blood plasma related to growth and metabolism indicated alterations for most treatments. These results and trends in growth, plasma chemistry, and lipids as a consequence of PAH exposure were similar to those in fish exhibiting starvation, which we have termed "toxicant-induced starvation". Based on these results, we conclude that PAHs are toxic to salmonids at this life stage and the reduction in biomass and lipid stores observed here would have the potential to cause increased mortality for individuals during their first winter.

Influence of Hydrocarbons Exposure on Survival, Growth and Condition of Juvenile Flatfish: A Mesocosm Experiment

“…As lipid reserve in control juvenile appeared especially high with regards to in situ measurments in adjacent coastal nurseries, the exposed juvenile presented and TAG:ST ratios dramatically lower than in situ observed minimum (Durieux et al 2007). A similar, toxicant-induced starvation associated with reduced growth and lipid content was also found in juvenile Chinook salmon (Oncorhynchus tshawytscha) fed PAH-contaminated food (Meador et al 2006). …”

Criteria for Safe Use of Plant Ingredients in Diets for Aquacultured Fish

“…However, only a few studies have investigated the toxicity of dietary PAHs to fish when fed contaminated feed over a longer period. One study reported a reduction in weight in juvenile Chinook salmon (Oncorhynchus tshawytscha) fed a mixture of 21 PAHs (22 µg/g fish ww/day) for 54 days (Meador et al, 2006), while no effect on growth was seen in juvenile grouper (Epinephelus aerolatus) fed BaP (12.5 µg/g fish ww/day) for 4 weeks .…”

Content of B(a)p in Processed Meat Products Available on the Market

“…pierścieniowych węglowodorów aromatycznych do środowiska należy wymienić: pożary lasów i erupcje wulkanów [17,20].…”

“…Występowanie WWA w żywności jest spowodowane głównie zanieczyszczeniem środowiska i niektórymi technologicznymi procesami utrwalania żywności, jak wędze-nie, smażenie lub grillowanie [17,20]. Badania zawartości WWA w produktach poddanych takim obróbkom informują o poziomie zanieczyszczenia tymi związkami w poszczególnych grupach wyrobów mięsnych [2,7,16].…”

“…Amerykańska Agencja Ochrony Środowiska (EPA) na podstawie zebranych informacji utworzyła listę 16 WWA najczęściej oznaczanych w próbkach pobranych ze środowiska oraz w próbkach żywności [22]. Osiem z nich ma negatywne oddziaływanie na organizm człowieka [5,6,9,13,17,18]. Najlepiej poznanym węglowodorem z grupy WWA jest benzo(a)piren -B[a]P, który ze względu na udowodnione właściwości rakotwórcze oraz powszechność występowania w środowisku uznany został za wskaźnik poziomu skażenia całej grupy WWA [2,5,13,18,19,26,31].…”