Freshwater bathing alters the mucous layer of marine Atlantic salmon Salmo salar L.
Mucous glucose, protein and osmolality significantly decreased in freshwater bathed marine Atlantic salmon by 1 h, irrespective of water hardness. Mucous viscosity significantly decreased in soft fresh water by 1 h, while hard fresh water significantly decreased mucous viscosity by 3 h.
| Published in: | Journal of Fish Biology |
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| Main Authors: | , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
2008
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1111/j.1095-8649.2008.01853.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1095-8649.2008.01853.x https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1095-8649.2008.01853.x |
| Summary: | Mucous glucose, protein and osmolality significantly decreased in freshwater bathed marine Atlantic salmon by 1 h, irrespective of water hardness. Mucous viscosity significantly decreased in soft fresh water by 1 h, while hard fresh water significantly decreased mucous viscosity by 3 h. |
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