Plasma prolactin levels during smolting in Atlantic salmon, Salmo salar

• Published in: Aquaculture
• Main Authors: Prunet, Patrick, Boeuf, Gilles
• Other Authors: Laboratoire de physiologie des poissons, Institut National de la Recherche Agronomique (INRA), Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER)
• Format: Article in Journal/Newspaper
• Language: English
• Published: HAL CCSD 1989
• Subjects: fish; atlantic salmon; enzymatic activity; plasma prolactin; [SDV]Life Sciences [q-bio]; Atlantic salmon; Salmo salar
• Online Access: https://hal.inrae.fr/hal-02727995; https://hal.inrae.fr/hal-02727995/document; https://hal.inrae.fr/hal-02727995/file/Prun1989Aqua_1.pdf; https://doi.org/10.1016/0044-8486(89)90416-X

International audience To obtain more information on a possible involvement of prolactin during parr-smolt transformation of Atlantic salmon, Salmo salar, parr and smolt populations of the same age were sampled from February to June. A clear separation of the two populations was observed according to their size and gill (Na+ K+)-ATPase activity. Comparison of plasma prolactin (PRL) levels between these two populations indicated a significant decrease from May to early July in smolts whereas, in parr, a steady increase was observed. Diel variations in plasma PRL levels at three different dates were also studied in fish undergoing smolting. Sampling fish over a 24-h period on 11 March, 5 May and 15 July did not indicate the presence of a diel rhythm in PRL release. These data support the hypothesis that the PRL decrease is associated with smolting in Atlantic salmon and that such a decrease cannot be explained by a change in diel rhythm of plasma PRL levels.