Extracellular ionic and acid‐base adjustments of Atlantic salmon presmolts and smolts in fresh water and after transfer to sea water: the effects of ovine growth hormone on the acquisition of euryhalinity

• Published in: Journal of Fish Biology
• Main Authors: Nonnotte, G., Boeuf, G.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1995
• Subjects: Atlantic salmon
• Online Access: http://dx.doi.org/10.1111/j.1095-8649.1995.tb01097.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1095-8649.1995.tb01097.x; https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1095-8649.1995.tb01097.x

In order to better understand the basis for the acquisition of euryhalinity by juvenile salmon and the role of endogeneous stimuli, experiments have been carried out to examine the dynamics of ionic and acid‐base adjustments in fresh water (FW) and after direct transfer to full salinity (32 g l −1 ) sea water (SW) (1) on Atlantic salmon smolt during the natural period of smoltification in spring, (2) on presmolt salmon in autumn, after intraperitoneal implantation of pellets containing ovine growth hormone (oGH). During parr‐smolt transformation in FW, gill Na + /K + ATPase activity gradually rises, the plasma osmolality (Posm) is unaffected and the total CO 2 of the plasma decreases significantly while whole blood pH fluctuates slightly. Direct transfer of smolt from FW to SW provokes only a slight increase in Posm and emphasizes the acid‐base balance disruptions shown in FW. An oGHimplant in a presmolt stimulates gill Na + /K + ATPase activity in FW, and affects the acid‐base balance. After SW transfer (12 days after implantation), oGH treatment prevents the increase of osmotic pressure and the restoration of the acid‐base, ionic equilibrium was faster for oGH‐implanted fish than for sham‐operated fish. These observations show that in FW smelting salmon develop most of the systems they need for migration and growth in SW and that oGH implants induce the development of physiological characteristics of smolts in a non‐natural period of smolting.