The effect of aluminium in soft water at low pH and different temperatures on mortality, ventilation frequency and water balance in smoltifying Atlantic salmon, Salmo salar

1993 ◽  
Vol 36 (2) ◽  
pp. 193-203 ◽  
Author(s):  
Antonio B.S Poléo ◽  
Ivar P. Muniz
Keyword(s):  
Atlantic Salmon ◽  
Water Balance ◽  
Salmo Salar ◽  
Low Ph ◽  
Soft Water ◽  
Ventilation Frequency ◽  
Atlantic Salmon Salmo Salar ◽  
Different Temperatures

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

Effects of Low Environmental pH on Smolting of Atlantic Salmon (Salmo salar)

1983 ◽  
Vol 40 (8) ◽  
pp. 1203-1211 ◽  
Author(s):  
Richard L. Saunders ◽  
Eugene B. Henderson ◽  
Paul R. Harmon ◽  
C. Edward Johnston ◽  
J. Geoffrey Eales
Keyword(s):  
Atlantic Salmon ◽  
Atpase Activity ◽  
Salmo Salar ◽  
Constant Temperature ◽  
Water Hardness ◽  
Low Ph ◽  
Temperature Plasma ◽  
Atlantic Salmon Salmo Salar ◽  
Temperature Regimes ◽  
And Control

We reared Atlantic salmon (Salmo salar) in soft water (hardness 13 mg/L as CaCO3) at two pH levels, 6.4–6.7 and 4.2–4.7, from February to June, to assess the effect of low pH on survival, growth, and the smolting process under rising (4–8.5 °C) or relatively constant (9.5–10.5 °C) temperature. Survival was lower as a result of low pH (4.2–4.7) under both temperature regimes. Neither group exposed to low pH gained weight whereas both control groups gained weight during the experiment. Parr–smolt transformation, as indicated by salinity tolerance and gill Na+, K+ ATPase activity, was impaired as a result of low pH. The large (17–19 cm) parr used in this study were initially salinity tolerant and those at control pH (6.4–6.7) increased tolerance to 35‰ salinity between March and May; those in low pH became intolerant of high salinity. ATPase levels in salmon reared at low pH were significantly lower than those at normal pH levels under both temperature regimes. ATPase activity was significantly greater in fish reared at pH 6.4–6.7 with rising than with constant temperature. Plasma chloride and sodium levels were low in response to low pH, indicating impaired ionic regulation in freshwater. Plasma calcium levels were higher at low pH in both temperature regimes; higher levels were reached under constant temperature. Moisture content rose less sharply under low than under control pH in both temperature regimes. In the rising temperature regime, lipid levels reached similar, low levels under low and control pH conditions. Thyroid hormone (T3 and T4) levels gave no clear indication of effects of low pH on smolting. Smoltification did not proceed normally in our Atlantic salmon subjected to low pH levels.

Effects of Acid Water and Aluminum on Parr–Smolt Transformation and Seawater Tolerance in Atlantic Salmon, Salmo salar

1993 ◽  
Vol 50 (9) ◽  
pp. 1816-1827 ◽  
Author(s):  
Magne Staurnes ◽  
Per Blix ◽  
Ola B. Reite
Keyword(s):  
Carbonic Anhydrase ◽  
Atlantic Salmon ◽  
Atpase Activity ◽  
Salmo Salar ◽  
Carbonic Anhydrase Activity ◽  
Low Ph ◽  
Soft Water ◽  
Control Fish ◽  
Exposed Fish ◽  
Seawater Tolerance

Smolting Atlantic salmon, Salmo salar, were kept from 11 April to 24 May in soft water of pH 5 or in soft water of pH 5 and 50 μg aluminum (Al)∙L−1. Control fish were kept in soft water of pH 6.3–6.5. Water temperature was 8–14 °C. In mid-May, some of the control smolts were transferred to the test conditions for 8 d. Exposure to acid water resulted in osmoregulatory failure and high mortality rate. Al strongly enhanced toxicity. Sensitivity to low pH or low pH/Al exposure greatly increased when fish had developed to seawater tolerant smolts. In control and acid-exposed fish, gill carbonic anhydrase activity remained unchanged throughout the experiment whereas in Al-exposed fish, carbonic anhydrase activity decreased. Gill Na+K+-ATPase activity in control fish peaked in mid-May simulanteously with development of seawater tolerance. Fish from both acid-exposed groups had low seawater tolerance. Na+,K+-ATPase activity declined to 60% of start value in acid-exposed fish and to parr level in Al-exposed fish. Hypoosmoregulatory ability was linearly correlated with gill Na+K+-ATPase activity. Reduction in plasma Na+ concentration in acid-exposed fish was linearly correlated with the reduction in gill Na+,K+-ATPase activity.

Chronic effects of low pH on length and weight of Atlantic salmon, Salmo salar

1990 ◽  
Vol 27 (2) ◽  
pp. 153-155 ◽  
Author(s):  
Cynthia M. Perry
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Low Ph ◽  
Atlantic Salmon Salmo Salar ◽  
Chronic Effects
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