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Masaki Nagae,*1 Hirotoshi Fuda,*2 Akihiko Hara,*2 Mineo Saneyoshi,*3 and Kohei Yamauchi*1 *1Department of Biology , Faculty of Fisheries, Hokkaido University, Hakodate, Hokkaido 041, Japan *2Nanae Fish Culture Experimental Station , Faculty of Fisheries, Hokkaido University, Kameda, Hokkaido 041-11, Japan *3 Department of Biological Sciences, Nishi-Tokyo University, Uenohara, Yamanashi 409-01, Japan

fisheries science

Changes in Serum Concentrations of Immunoglobulin M (IgM), Cortisol and Thyroxine (T&lt;sub&gt;4&lt;/sub&gt;) during Smoltification in the Masu Salmon &lt;i&gt;Oncorhynchus masou&lt;/i&gt;