Thermal injuries in Atlantic salmon in a pilot Laboratory trial
Thermal delousing is a new method for removing sea lice from farmed Atlantic salmon (Salmo salar L). We investigated thermally-related tissue injuries in Atlantic salmon in a pilot laboratory trial to describe the acute effect of high water temperatures (34–38 °C). Acute tissue injuries in gills, ey...
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Online Access: | https://hdl.handle.net/11250/2647463 https://doi.org/10.1016/j.vas.2019.100081 |
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ftimr:oai:imr.brage.unit.no:11250/2647463 2023-05-15T15:28:55+02:00 Thermal injuries in Atlantic salmon in a pilot Laboratory trial Gismervik, Kristine Gåsnes, Siri Kristine Gu, Jinni Stien, Lars Helge Madaro, Angelico Nilsson, Jonatan 2019 application/pdf https://hdl.handle.net/11250/2647463 https://doi.org/10.1016/j.vas.2019.100081 eng eng Veterinary and Animal Science urn:issn:2451-943X https://hdl.handle.net/11250/2647463 https://doi.org/10.1016/j.vas.2019.100081 cristin:1758353 8 Veterinary and Animal Science Peer reviewed Journal article 2019 ftimr https://doi.org/10.1016/j.vas.2019.100081 2021-09-23T20:15:32Z Thermal delousing is a new method for removing sea lice from farmed Atlantic salmon (Salmo salar L). We investigated thermally-related tissue injuries in Atlantic salmon in a pilot laboratory trial to describe the acute effect of high water temperatures (34–38 °C). Acute tissue injuries in gills, eyes, brain and possible also nasal cavity and thymus were seen in salmon exposed to water temperatures of 34 - 38 °C in 72 to 140 s. This implies that exposing salmon to such water temperatures is a welfare risk, not only due to the direct tissue injuries that may also be dependent on exposure time, but also due to risk of thermal pain and aversion, including flight reactions. publishedVersion Article in Journal/Newspaper Atlantic salmon Salmo salar Institute for Marine Research: Brage IMR Veterinary and Animal Science 8 100081 |
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Open Polar |
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Institute for Marine Research: Brage IMR |
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ftimr |
language |
English |
description |
Thermal delousing is a new method for removing sea lice from farmed Atlantic salmon (Salmo salar L). We investigated thermally-related tissue injuries in Atlantic salmon in a pilot laboratory trial to describe the acute effect of high water temperatures (34–38 °C). Acute tissue injuries in gills, eyes, brain and possible also nasal cavity and thymus were seen in salmon exposed to water temperatures of 34 - 38 °C in 72 to 140 s. This implies that exposing salmon to such water temperatures is a welfare risk, not only due to the direct tissue injuries that may also be dependent on exposure time, but also due to risk of thermal pain and aversion, including flight reactions. publishedVersion |
format |
Article in Journal/Newspaper |
author |
Gismervik, Kristine Gåsnes, Siri Kristine Gu, Jinni Stien, Lars Helge Madaro, Angelico Nilsson, Jonatan |
spellingShingle |
Gismervik, Kristine Gåsnes, Siri Kristine Gu, Jinni Stien, Lars Helge Madaro, Angelico Nilsson, Jonatan Thermal injuries in Atlantic salmon in a pilot Laboratory trial |
author_facet |
Gismervik, Kristine Gåsnes, Siri Kristine Gu, Jinni Stien, Lars Helge Madaro, Angelico Nilsson, Jonatan |
author_sort |
Gismervik, Kristine |
title |
Thermal injuries in Atlantic salmon in a pilot Laboratory trial |
title_short |
Thermal injuries in Atlantic salmon in a pilot Laboratory trial |
title_full |
Thermal injuries in Atlantic salmon in a pilot Laboratory trial |
title_fullStr |
Thermal injuries in Atlantic salmon in a pilot Laboratory trial |
title_full_unstemmed |
Thermal injuries in Atlantic salmon in a pilot Laboratory trial |
title_sort |
thermal injuries in atlantic salmon in a pilot laboratory trial |
publishDate |
2019 |
url |
https://hdl.handle.net/11250/2647463 https://doi.org/10.1016/j.vas.2019.100081 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
8 Veterinary and Animal Science |
op_relation |
Veterinary and Animal Science urn:issn:2451-943X https://hdl.handle.net/11250/2647463 https://doi.org/10.1016/j.vas.2019.100081 cristin:1758353 |
op_doi |
https://doi.org/10.1016/j.vas.2019.100081 |
container_title |
Veterinary and Animal Science |
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8 |
container_start_page |
100081 |
_version_ |
1766359276339593216 |