Warm water treatment increased mortality risk in salmon
Thermal treatment is a controversial method to control sea lice in the Atlantic salmon farming industry. This study aimed to complement the growing evidence base to document the impact of thermal treatments on salmon welfare, behaviour, physiology and health. Here, fish were treated two times (four...
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ftpubmed:oai:pubmedcentral.nih.gov:9309499 2023-05-15T15:32:37+02:00 Warm water treatment increased mortality risk in salmon Bui, Samantha Madaro, Angelico Nilsson, Jonatan Fjelldal, Per Gunnar Iversen, Martin Haugmo Brinchman, Monica Fengsrud Venås, Birger Schrøder, Merete Bjørgan Stien, Lars Helge 2022-07-13 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9309499/ http://www.ncbi.nlm.nih.gov/pubmed/35898237 https://doi.org/10.1016/j.vas.2022.100265 en eng Elsevier http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9309499/ http://www.ncbi.nlm.nih.gov/pubmed/35898237 http://dx.doi.org/10.1016/j.vas.2022.100265 © 2022 The Author(s) https://creativecommons.org/licenses/by/4.0/This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). CC-BY Vet Anim Sci Article Text 2022 ftpubmed https://doi.org/10.1016/j.vas.2022.100265 2022-07-31T02:45:19Z Thermal treatment is a controversial method to control sea lice in the Atlantic salmon farming industry. This study aimed to complement the growing evidence base to document the impact of thermal treatments on salmon welfare, behaviour, physiology and health. Here, fish were treated two times (four weeks apart) for 30 s in either 27, 30, or 33 °C warm water, and parameters were compared to a procedural control (exposed to their holding temperature of 14 °C) or a negative control (where no treatments were applied). The fish had a clear behavioural response to the warm water, despite low difference between treatment and holding temperature (Δt = 13, 16 or 19 °C). Eye damages were more prevalent in the warm water treated groups than in the controls. Little difference was recorded between treatment groups in their growth and condition factor, blood plasma values, organ health, and long-term coping ability. There was, however, a significant increase in mortality as a function of temperature after the first treatment (14 °C: 6.5%, 27 °C: 5.3%, 30 °C: 12.4% and 33 °C: 18.9% mortality). The first treatment was performed only two weeks after the fish had been tagged and moved into the experimental holding tanks, while the fish had been allowed to recover for four weeks without any handling before the second treatment. The group of fish that were not subjected to any treatments (the negative control) had no mortality throughout the entire experimental period. Text Atlantic salmon PubMed Central (PMC) Veterinary and Animal Science 17 100265 |
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Article Bui, Samantha Madaro, Angelico Nilsson, Jonatan Fjelldal, Per Gunnar Iversen, Martin Haugmo Brinchman, Monica Fengsrud Venås, Birger Schrøder, Merete Bjørgan Stien, Lars Helge Warm water treatment increased mortality risk in salmon |
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Thermal treatment is a controversial method to control sea lice in the Atlantic salmon farming industry. This study aimed to complement the growing evidence base to document the impact of thermal treatments on salmon welfare, behaviour, physiology and health. Here, fish were treated two times (four weeks apart) for 30 s in either 27, 30, or 33 °C warm water, and parameters were compared to a procedural control (exposed to their holding temperature of 14 °C) or a negative control (where no treatments were applied). The fish had a clear behavioural response to the warm water, despite low difference between treatment and holding temperature (Δt = 13, 16 or 19 °C). Eye damages were more prevalent in the warm water treated groups than in the controls. Little difference was recorded between treatment groups in their growth and condition factor, blood plasma values, organ health, and long-term coping ability. There was, however, a significant increase in mortality as a function of temperature after the first treatment (14 °C: 6.5%, 27 °C: 5.3%, 30 °C: 12.4% and 33 °C: 18.9% mortality). The first treatment was performed only two weeks after the fish had been tagged and moved into the experimental holding tanks, while the fish had been allowed to recover for four weeks without any handling before the second treatment. The group of fish that were not subjected to any treatments (the negative control) had no mortality throughout the entire experimental period. |
format |
Text |
author |
Bui, Samantha Madaro, Angelico Nilsson, Jonatan Fjelldal, Per Gunnar Iversen, Martin Haugmo Brinchman, Monica Fengsrud Venås, Birger Schrøder, Merete Bjørgan Stien, Lars Helge |
author_facet |
Bui, Samantha Madaro, Angelico Nilsson, Jonatan Fjelldal, Per Gunnar Iversen, Martin Haugmo Brinchman, Monica Fengsrud Venås, Birger Schrøder, Merete Bjørgan Stien, Lars Helge |
author_sort |
Bui, Samantha |
title |
Warm water treatment increased mortality risk in salmon |
title_short |
Warm water treatment increased mortality risk in salmon |
title_full |
Warm water treatment increased mortality risk in salmon |
title_fullStr |
Warm water treatment increased mortality risk in salmon |
title_full_unstemmed |
Warm water treatment increased mortality risk in salmon |
title_sort |
warm water treatment increased mortality risk in salmon |
publisher |
Elsevier |
publishDate |
2022 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9309499/ http://www.ncbi.nlm.nih.gov/pubmed/35898237 https://doi.org/10.1016/j.vas.2022.100265 |
genre |
Atlantic salmon |
genre_facet |
Atlantic salmon |
op_source |
Vet Anim Sci |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9309499/ http://www.ncbi.nlm.nih.gov/pubmed/35898237 http://dx.doi.org/10.1016/j.vas.2022.100265 |
op_rights |
© 2022 The Author(s) https://creativecommons.org/licenses/by/4.0/This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). |
op_rightsnorm |
CC-BY |
op_doi |
https://doi.org/10.1016/j.vas.2022.100265 |
container_title |
Veterinary and Animal Science |
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17 |
container_start_page |
100265 |
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1766363108114169856 |