Effect of short-term regulated temperature variations on the swimming economy of Atlantic salmon smolts

Alexandre, Carlos M.; Palstra, Arjan P.

doi:10.1093/conphys/cox025

Cited by 9 publications

(12 citation statements)

References 37 publications

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“…Results are in line as the fish in our study were smaller and oxygen consumption (in mg O 2 kg −1 h −1 ) generally shows a logarithmic decrease with size. Similarly, oxygen consumption rates for salmon were in line with to those reported in literature for juvenile salmon of different sizes (Enders et al, 2003;Beauregard et al, 2013;Oligny-Hébert et al, 2015;Alexandre and Palstra, 2017).…”

Section: Swim Tunnel Respirometrysupporting

confidence: 89%

Swimming Performance and Oxygen Consumption as Non-lethal Indicators of Production Traits in Atlantic Salmon and Gilthead Seabream

et al. 2020

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The aim of this study was to investigate swimming performance and oxygen consumption as non−lethal indicator traits of production parameters in Atlantic salmon Salmo salar L. and Gilthead seabream Sparus aurata L. A total of 34 individual fish of each species were subjected to a series of experiments: (1) a critical swimming speed (Ucrit) test in a swim-gutter, followed by (2) two starvation-refeeding periods of 42 days, and (3) swimming performance experiments coupled to respirometry in swim-tunnels. Ucrit was assessed first to test it as a predictor trait. Starvation-refeeding traits included body weight; feed conversion ratio based on dry matter; residual feed intake; average daily weight gain and loss. Swim-tunnel respirometry provided oxygen consumption in rest and while swimming at the different speeds, optimal swim speed and minimal cost of transport (COT). After experiments, fish were dissected and measured for tissue weights and body composition in terms of dry matter, ash, fat, protein and moist, and energy content. The Ucrit test design was able to provide individual Ucrit values in high throughput manner. The residual Ucrit (RUcrit) should be considered in order to remove the size dependency of swimming performance. Most importantly, RUcrit predicted filet yield in both species. The minimal COT, the oxygen consumption when swimming at Uopt, added predictive value to the seabream model for feed intake.

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Section: Swim Tunnel Respirometrysupporting

confidence: 89%

Swimming Performance and Oxygen Consumption as Non-lethal Indicators of Production Traits in Atlantic Salmon and Gilthead Seabream

et al. 2020

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“…Al enfriarse el agua, su viscosidad dinámica aumenta, incrementándose la fuerza de arrastre que han de superar los peces (Chow, 1959), de manera que, para mantener la misma velocidad, deberán desarrollar mayor potencia (Temple & Johnston, 1997). Además, cuando la temperatura del agua desciende, se reduce la función del sistema cardiorrespi-ratorio de los peces, principalmente la frecuencia cardiaca (Claireaux & Audet, 2000) y la tasa de consumo de oxígeno (Alexandre & Palstra, 2017), viéndose afectada la actividad metabólica. Sin embargo, esta relación general no siempre se ha detectado, existiendo casos en los que, o bien no hay correspondencia entre la capacidad de nado y el aumento de temperatura (Alosa pseudoharengus Wilson, 1811 -8.5 °C -13.2 °C-; Morone saxatilis Walbaum, 1792 -10.7 °C -24.3 °C-), o si existe, es negativa (Barbatula barbatula Linnaeus, 1758; Cottus gobio Linnaeus, 1758 -10 °C -20 °C en ambos casos-) (Haro et al, 2004;Tudorache et al, 2008), indicando que es necesaria más investigación a este respecto.…”

Section: Discussionunclassified

Influencia de factores ambientales y biométricos en la capacidad de nado del barbo ibérico (Luciobarbus bocagei Steindachner, 1864), un ciprínido potamódromo endémico de la Península Ibérica

Ruiz-Legazpi¹,

Sanz‐Ronda²,

Bravo‐Córdoba³

et al. 2018

Limnetica

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Influencia de factores ambientales y biométricos en la capacidad de nado del barbo ibérico (Luciobarbus bocagei Steindachner, 1865), un ciprínido potamódromo endémico de la Península IbéricaEl presente trabajo analiza la capacidad voluntaria de nado del barbo ibérico (Luciobarbus bocagei Steindachner, 1864) en un canal abierto durante su época de migración, relacionándola con factores ambientales y biométricos. La temperatura del agua, la velocidad de flujo y la longitud del pez fueron los factores de mayor importancia que condicionaron la velocidad de nado de los barbos y su tiempo de fatiga. Dentro del rango de valores estudiado, el barbo ibérico pudo mantener velocidades de nado en sprint (> 15 BL/s) durante 3-10 s, y de 17-117 s en el modo de natación prolongada (7-15 BL/s). Los resultados aportados pueden ser empleados como una herramienta útil para la gestión de sus poblaciones, principalmente para el diseño de pasos para peces.

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“…Salmonidae species are integral part of the aquaculture sector (Emre and Kurum, 1998;Herrmann et al, 1993;Katz, 2016) with their extensive economic value (Yeakley and Hughes, 2013) and they adapted to many countries having various environmental conditions since 1970 (Knapp et al, 2007). In Europe, Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss) which have great importance for aquaculture sector (Alexandre and Palstra, 2017;Janssen et al, 2015;Liu et al, 2016) are cultured extensively for a long time (Elliot, 1975;Taranger et al, 2015) consisting almost 60% of total finfish production (European Commision, 2015). Economic profitability of aquaculture and the rising importance of product varity made Salmonids as significant (Bagliniere and Maisse, 1991).…”

Section: Introductionmentioning

confidence: 99%

The fifth culture generation of Black Sea Trout (Salmo trutta labrax): Culture characteristics, meat yield and proximate composition

Çakmak

Çankırılıgil

Özel

2018

EgeJFAS

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In this research, the culture characteristics of the fifth generation of Black Sea trout (Salmo trutta labrax PALLAS, 1814) were evaluated. First of all, trout were cultured in recirculating aquaculture system (RAS) and they kept in RAS until smoltification. After that, they were transported to marine cages till market size. Thus, the ratios of specific growth rate (SGR), feed conversion (FCR), mortality and condition factor (CF) were specified from hatching to 16 th month and the results were evaluated as pre-smoltification and after-smoltification individually. Moreover, the meat yield and proximate composition of Black Sea trout's fifth generation was specified in market size. Samplings were carried out monthly between February 2014 and May 2015. Fish were started to feed in 0.105±0.007g until they reached to 335.50±44.39g in May 2015. According to results; SGR, CF, FCR and mortality were determined as between 0.98-2.70, 0.86-1.15, 1.02-1.30 and 7.67-7.78% until smoltification stage, respectively. However, they were detected between 0.68-2.36, 1.04-1.20, 0.98-1.35 and 0.01-5.82% after smoltification. Also, the meat yield, viserosomatic index (VSI) and hepatosomatic index (HSI) were found to be 60.30%, 9.28% and 1.65% in market-size respectively. According to chemical analyses, trout meat contains crude protein as 15.22%, fat as 7.21%, ash as 1.51% and water (moisture) as 75.17%. In the view of the results, culture characteristics, proximate composition and meat yield were found similar to other cultured trout species. With these features, the fifth generation can be recommended to aquaculture sector considering the economic value of the Black Sea trout in Turkey.

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Effect of short-term regulated temperature variations on the swimming economy of Atlantic salmon smolts

Cited by 9 publications

References 37 publications

Swimming Performance and Oxygen Consumption as Non-lethal Indicators of Production Traits in Atlantic Salmon and Gilthead Seabream

Swimming Performance and Oxygen Consumption as Non-lethal Indicators of Production Traits in Atlantic Salmon and Gilthead Seabream

Influencia de factores ambientales y biométricos en la capacidad de nado del barbo ibérico (Luciobarbus bocagei Steindachner, 1864), un ciprínido potamódromo endémico de la Península Ibérica

The fifth culture generation of Black Sea Trout (Salmo trutta labrax): Culture characteristics, meat yield and proximate composition

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