open access

https://hdl.handle.net/2115/95748

Effects of feeding status and water temperature on swimming performance in juvenile chum salmon (Oncorhynchus keta)

英語

Prolonged swimming

2024-07-25

Elsevier

Comparative Biochemistry and Physiology Part A : molecular & integrative physiology

297

111702

We examined the effects of feeding status in freshwater and then subsequent seawater rearing temperature on growth, critical swimming speed (Ucrit), and circulating insulin-like growth factor (IGF)-1 in juvenile chum salmon. Chum salmon fry weighing about 1.0 g were fed at 0, 1 or 3% body weight (BW) for 5 days in freshwater, acclimated to seawater at 4, 7 or 10 degrees C and then reared for 8 days with satiation feeding. Both freshwater feeding history and seawater rearing temperature affected fork length (FL), BW, IGF-1 levels and relative Ucrit (FL/s) 8 days after seawater transfer. Relative Ucrit positively correlated with FL and IGF-1 levels, suggesting an improvement in swimming ability attributed to growth. In a second experiment, we examined the effects of body size and growth on serum IGF-1, IGF-binding proteins (IGFBPs), and Ucrit. The chum salmon fry were sorted into large (1.5 g) or small (1.2 g) groups. They were acclimated to seawater at 10 degrees C and fed at 1 or 4% BW for two months. Despite the differences in serum IGF-1 levels, there were no differences in relative Ucrit among the groups. In contrast, absolute Ucrit (cm/s) was correlated with body size/condition and IGF-1 levels. Absolute Ucrit negatively correlated with serum IGFBP-1b levels. The present study showed that poor feeding in freshwater followed by transfer to seawater at low temperature has profound effects on the growth and swimming ability of juvenile chum salmon, which may be linked to alterations in circulating IGF-1 and IGFBPs.

学術雑誌論文

Accepted Manuscript

Creative Commons Attribution 4.0 International

© <2024>. This manuscript version is made available under the CC-BY-NC-ND 4.0 license https://creativecommons.org/licenses/by-nc-nd/4.0/

1095-6433