Effects of acute temperature decreases on turbot fry and juveniles

✍ Scribed by Magne Staurnes

• Book ID: 104633288
• Publisher: Springer Netherlands
• Year: 1994
• Tongue: English
• Weight: 583 KB
• Volume: 2
• Category: Article
• ISSN: 0967-6120
• DOI: 10.1007/bf00128804

✦ Synopsis

Turbot fry (10-20 mm) and luvemles (85-110 mm) were transferred directly from 16 0-16 5 °C to 1 0 °C, 2 5 °C, 5 5 °C or 8 0 °C seawater The fry were more sensitive to cold water than juveniles The fry survived for 1 week at 8 0 °C but not at 5 5 °C, whereas juvemles survwed at 5 5 °C but not at 2 5 °C Transfer of juveniles to 1 0 °C and 2 5 °C seawater caused a high mortahty, a marked increase in plasma CI-concentrabon, decrease in muscle water content, and hyperglycaemm Acchmabon to 5 5 °C (luvendes) or 8 0 °C (fry and juveniles) markedly reduced the senslbwty to 1 0 °C exposure