Comparative susceptibility of native Scottish and Norwegian stocks of Atlantic salmon, Salmo salar L., to Gyrodactylus salaris Malmberg: Laboratory experiments

1993 ◽  
Vol 17 (1-2) ◽  
pp. 69-85 ◽  
Author(s):  
T.A. Bakke ◽  
K. MacKenzie
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Laboratory Experiments ◽  
Atlantic Salmon Salmo Salar ◽  
Comparative Susceptibility

The effects of environmental heat stress on heat-shock mRNA and protein expression in Miramichi Atlantic salmon (Salmo salar) parr

2002 ◽  
Vol 59 (9) ◽  
pp. 1553-1562 ◽  
Author(s):  
Susan G Lund ◽  
Daniel Caissie ◽  
Richard A Cunjak ◽  
Mathilakath M Vijayan ◽  
Bruce L Tufts
Keyword(s):  
Heat Stress ◽  
Heat Shock ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Laboratory Experiments ◽  
Hsp 70 ◽  
Protein Levels ◽  
Atlantic Salmon Salmo Salar ◽  
Hsc 70 ◽  
Atlantic Salmon Parr

This study combines laboratory experiments with temperature monitoring and fish sampling in the wild to determine if Atlantic salmon (Salmo salar) parr from the Miramichi River in New Brunswick are currently experiencing significant sublethal heat stress during the warm summer months. Laboratory experiments indicated that Hsp 70 mRNA and protein and Hsp 30 mRNA were all significantly induced in Atlantic salmon parr between 22°C and 25°C. Field sampling during moderate spring temperatures and a high-temperature event in summer further indicated that the threshold for mRNA induction of both Hsp 70 and Hsp 30 is around 23°C, but Hsp 70 protein levels were only significantly elevated in the field at 27°C. Hsc 70 mRNA and protein levels were not significantly increased during heat stress under laboratory conditions. In the field, however, Hsc 70 mRNA was significantly increased at 23°C and both Hsc 70 mRNA and protein levels were elevated at 27°C. Taken together, the results of this investigation suggest that Atlantic salmon parr from the Miramichi River are currently experiencing temperatures that will cause significant protein damage and induce a heat-shock response for about 30 days each summer.

Scale Loss and Survival in Smolts of Atlantic Salmon (Salmo Salar) after Turbin Passage

1987 ◽  
Vol 44 (1) ◽  
pp. 210-214 ◽  
Author(s):  
Paul T. Kostecki ◽  
Patricia Clifford ◽  
Steven P. Gloss ◽  
James C. Carlisle
Keyword(s):  
Atlantic Salmon ◽  
Surface Area ◽  
Salmo Salar ◽  
Field Data ◽  
Laboratory Experiments ◽  
Histologic Examination ◽  
Physical Damage ◽  
Atlantic Salmon Salmo Salar

Field data obtained from smolts of Atlantic salmon (Salmo salar) passed through an Ossberger crossflow turbine indicated that scale loss was greater (24% of the total scaled surface area) in fish that died during the first 48 h after passage than in fish that survived longer than 48 h (16% scale loss) or in controls (15%). Histopathoiogy of selected tissues from turbine-passed fish revealed an incidence of lesions in brain and muscle greater than that detected by gross necropsy. The sensitivity of histologic examination approximately doubled the detection of damage among fish that survived longer than 48 h. Laboratory experiments indicated that an average scale loss of 27% increased mortality in fish held in freshwater. This increased mortality occurred after longer periods (8 d) than in the field, and we suggest that physical damage other than scale loss contributed to earlier mortality in turbine-passed fish.

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

Persistence of Orally Administered Salmonella enterica Serovars Agona and Montevideo in Atlantic Salmon (Salmo salar L.)

2005 ◽  
Vol 68 (7) ◽  
pp. 1336-1339 ◽  
Author(s):  
L. L. NESSE ◽  
T. LØVOLD ◽  
B. BERGSJØ ◽  
K. NORDBY ◽  
C. WALLACE ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Salmonella Enterica ◽  
Most Probable Number ◽  
Fish Feed ◽  
Internal Organs ◽  
Probable Number ◽  
Atlantic Salmon Salmo Salar ◽  
Gastric Intubation

The objective of our experiments was to study the persistence and dissemination of orally administered Salmonella in smoltified Atlantic salmon. In experiment 1, salmon kept at 15°C were fed for 1 week with feed contaminated with 96 most-probable-number units of Salmonella Agona per 100 g of feed and then starved for 2 weeks. Samples were taken from the gastrointestinal tract and examined for Salmonella 1, 2, 8, 9, 15, and 16 days after the feeding ended. In experiment 2, Salmonella Agona and Montevideo were separately mixed with feed and administered by gastric intubation. Each fish received 1.0 × 108, 1.0 × 106, or 1.0 × 104 CFU. The different groups were kept in parallel at 5 and 15°C and observed for 4 weeks. Every week, three fish in each group were sacrificed, and samples were taken from the skin, the pooled internal organs, the muscle, and the gastrointestinal tract and examined for the presence of Salmonella. The results from the two experiments showed that the persistence of Salmonella in the fish was highly dependent on the dose administered. Salmonella was not recovered from any of the fish that were fed for 1 week with the lowest concentration of Salmonella. In the fish given the highest dose of Salmonella, bacteria persisted for at least 4 weeks in the gastrointestinal tract as well as, to some extent, the internal organs. The present study shows that under practical conditions in Norway, the risk of Salmonella in fish feed being passed on to the consumer of the fish is negligible.

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