Inhibition of Atlantic Salmon ( Salmo salar) Hatching at Low pH
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 le...
| Published in: | Canadian Journal of Fisheries and Aquatic Sciences |
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| Main Authors: | , , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Canadian Science Publishing
1980
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1139/f80-103 http://www.nrcresearchpress.com/doi/pdf/10.1139/f80-103 |
| Summary: | 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 |
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