Effects of a temperature increase on oxygen consumption of yellow freshwater eels exposed to high hydrostatic pressure

• Published in: Experimental Physiology
• Main Authors: Sebert, P, Simon, B, Barthelemy, L
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1995
• Subjects: Physiology; Physiology (medical); Nutrition and Dietetics; Anguilla anguilla
• Online Access: http://dx.doi.org/10.1113/expphysiol.1995.sp003901; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1113%2Fexpphysiol.1995.sp003901; https://physoc.onlinelibrary.wiley.com/doi/pdf/10.1113/expphysiol.1995.sp003901

Oxygen consumption was measured in yellow freshwater eels, Anguilla anguilla, during exposure to a hydrostatic pressure (HP) of 101 atmosphere absolute (ATA) for 3 h, either with or without a 5 degrees C increase in water temperature. It was found that concomitant increases in temperature and pressure resulted in an increase in oxygen consumption that was lower than when pressure alone was increased. When eels were acclimated to HP for 21 days and then submitted to a temperature increase of 5 degrees C, this induced a significant increase in oxygen consumption but only during the first hour. It is therefore concluded that raising the water temperature during the first hours under pressure could counterbalance the pressure effects on membrane fluidity in a thermodynamic manner and thus help shallow‐water fish acclimate to high pressure. In contrast, when acclimation processes are ended, the temperature effect disappears within 1 h.