Transgenerational effects of egg nutrients on the early development of Chinook salmon (Oncorhynchus tshawytscha) across a thermal gradient

2019 ◽  
Vol 76 (8) ◽  
pp. 1253-1262
Author(s):  
Michael W. Thorn ◽  
Morag F. Dick ◽  
Leo Oviedo ◽  
Christopher G. Guglielmo ◽  
Yolanda E. Morbey
Keyword(s):  
Fatty Acid ◽  
Early Development ◽  
Chinook Salmon ◽  
Proximate Composition ◽  
Thermal Gradient ◽  
Natural Variation ◽  
Oncorhynchus Tshawytscha ◽  
Maternal Diet ◽  
Endogenous Development ◽  
Transgenerational Effects

The transgenerational effect of maternal diet, expressed as variation in the composition and quantity of egg nutrients available to offspring during endogenous development (i.e., prior to free-feeding), has the potential to greatly influence the response of offspring phenotypes to varying environmental conditions. For this study, we examined how natural variation in the fatty acid and proximate composition of eggs from three Chinook salmon (Oncorhynchus tshawytscha) populations influenced early development across a thermal gradient using a common garden hatchery experiment. We found that the relative quantity of fat, lean mass, and water in the eggs was similar among populations. However, the fatty acid composition of the eggs differed among all populations. After controlling for egg mass, egg fatty acid and proximate composition influenced hatch length, swim-up length, and hatch to swim-up growth. Importantly, the magnitude and direction of these egg quality effects depended on the population of origin and temperature. Overall, our results demonstrate that natural variation in egg nutrient composition, likely driven by maternal diet, has transgenerational effects on offspring development under varying thermal conditions.

Using near infrared spectroscopy to assess the composition of New Zealand aquaculture species

NIR news ◽  
2018 ◽  
Vol 29 (5) ◽  
pp. 12-14
Author(s):  
Matthew R Miller ◽  
Jonathan Puddick ◽  
Jane E Symonds ◽  
Seumas P Walker ◽  
Hong (Sabrina) Tian
Keyword(s):  
Infrared Spectroscopy ◽  
New Zealand ◽  
Near Infrared Spectroscopy ◽  
Chinook Salmon ◽  
Proximate Composition ◽  
Near Infrared ◽  
Oncorhynchus Tshawytscha ◽  
Society Meeting ◽  
Perna Canaliculus

Near infrared spectroscopy has been employed to determine the proximate composition of Chinook salmon ( Oncorhynchus tshawytscha) and Greenshell Mussels™ ( Perna canaliculus). This work was presented at the Australian Near Infrared Spectroscopy Group and New Zealand Near Infrared Spectroscopy Society meeting in Rotorua, 11–12 April 2018, where it won the best overall presentation award for Near Infrared Science (Figure 1).

Fatty Acid Composition of Lipids in the Eggs and Alevins from Wild and Cultured Chinook Salmon (Oncorhynchus tshawytscha)

1993 ◽  
Vol 50 (3) ◽  
pp. 648-655 ◽  
Author(s):  
H. J. Ashton ◽  
D. O. Farkvam ◽  
B. E. March
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Total Lipid ◽  
Polar Lipid ◽  
Chinook Salmon ◽  
Oncorhynchus Tshawytscha ◽  
Wild Fish ◽  
Marine Food Chain ◽  
Neutral And Polar Lipids ◽  
The Mean

The fatty acid profiles of lipids extracted from eggs and alevins of cultured chinook salmon (Oncorhynchus tshawytscha) were significantly different than those from eggs and alevins of wild fish of the same stock. The mean total concentrations of n3 fatty acids in the total lipid of eggs from wild and cultured broodstock were 40.2 and 29.4% and in the polar lipid 45.5 and 38.7% respectively. The mean concentrations of n3 fatty acids in the total lipid of alevins from wild and cultured broodstock were 35.4% and 23.2% and in the polar lipid 43.0 and 38.2%, respectively. The ratios of n3:n6 fatty acids were lower in both the neutral and polar lipids of eggs and of alevins from the cultured fish than in those of wild fish. The higher n3:n6 fatty acid ratios in the eggs and progeny of wild fish reflected the higher ratios in lipids of components of the natural marine food chain.

Age, ration level, and exercise affect the fatty acid profile of chinook salmon (Oncorhynchus tshawytscha) muscle differently

Aquaculture ◽  
2005 ◽  
Vol 243 (1-4) ◽  
pp. 345-356 ◽  
Author(s):  
Anders Kiessling ◽  
J. Pickova ◽  
J.G. Eales ◽  
B. Dosanjh ◽  
D. Higgs
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Chinook Salmon ◽  
Oncorhynchus Tshawytscha ◽  
Ration Level

Flavobacterium spartansii sp. nov., a pathogen of fishes, and emended descriptions of Flavobacterium aquidurense and Flavobacterium araucananum

2014 ◽  
Vol 64 (Pt_2) ◽  
pp. 406-412 ◽  
Author(s):  
Thomas P. Loch ◽  
Mohamed Faisal
Keyword(s):  
Fatty Acid ◽  
Chinook Salmon ◽  
Type Species ◽  
Oncorhynchus Tshawytscha ◽  
Phylogenetic Analyses ◽  
Acid Methyl Ester ◽  
Gliding Motility ◽  
Rrna Gene ◽  
Content Type ◽  
Link Type

Two strains (T16T and S12) of a Gram-reaction-negative, rod-shaped, yellow-pigmented bacterium were recovered from kidneys of feral spawning adult Chinook salmon (Oncorhynchus tshawytscha) and the gills of captive-reared Chinook salmon fingerlings suffering a mortality episode, respectively. Polyphasic characterization revealed that these strains possessed gliding motility, contained a flexirubin-type pigment, proteolysed multiple substrates (i.e. gelatin, casein and elastin), and had a mean DNA G+C content of 35.6 mol%. Sequencing of the 16S rRNA gene demonstrated that strains T16T and S12 were nearly identical to one another (>99 % similarity) and were placed within the genus Flavobacterium , with Flavobacterium aquidurense CCUG 59847T (98.3 %), Flavobaterium araucananum CCUG 61031T (98.2 %) and Flavobacterium frigidimaris (AB183888, 98.1 %) being their closest relatives. Subsequent phylogenetic analyses using neighbour-joining, maximum-parsimony and Bayesian methodologies demonstrated that strains T16T and S12 formed a well-supported clade within the genus Flavobacterium that was distinct from other Flavobacterium species. The major fatty acid constituents of strains T16T and S12 were iso-C15 : 0, C16 : 1ω6c and/or C16 : 1ω7c, iso-C17 : 0 3-OH, and iso-C15 : 0 3-OH according to fatty acid methyl ester analysis. The mean level of DNA–DNA relatedness between strain T16T and F. aquidurense CCUG 59847T and F. araucananum CCUG 61031T was 23 and 29 %, respectively. Thus, the data accumulated in this study support the suggestion that strains T16T and S12 represent a novel species of the genus Flavobacterium , for which the name Flavobacterium spartansii sp. nov. is proposed. The type strain is T16T ( = LMG 27337T = ATCC BAA-2541T). Emended descriptions of F. aquidurense and F. araucananum are also proposed.

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