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

• Published in: Canadian Journal of Fisheries and Aquatic Sciences
• Main Authors: Saunders, Richard L., Henderson, Eugene B., Harmon, Paul R., Johnston, C. Edward, Eales, J. Geoffrey
• Format: Article in Journal/Newspaper
• Language: English
• Published: Canadian Science Publishing 1983
• Subjects: Aquatic Science; Ecology, Evolution, Behavior and Systematics; Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1139/f83-137; http://www.nrcresearchpress.com/doi/pdf/10.1139/f83-137

We reared Atlantic salmon (Salmo salar) in soft water (hardness 13 mg/L as CaCO 3 ) 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 (T 3 and T 4 ) 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.