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The effect of sodium and calcium concentrations on the hatching of eggs and the survival of the yolk sac fry of brown trout, Salmo trutta L. at low pH
Author(s) -
Brown D. J. A.,
Lynam S.
Publication year - 1981
Publication title -
journal of fish biology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.672
H-Index - 115
eISSN - 1095-8649
pISSN - 0022-1112
DOI - 10.1111/j.1095-8649.1981.tb05824.x
Subject(s) - hatching , salmo , brown trout , biology , calcium , sodium , yolk , zoology , yolk sac , trout , fishery , anatomy , embryo , fish <actinopterygii> , medicine , chemistry , organic chemistry
The effect of various external concentrations of sodium and calcium on the survival and hatching of brown trout, Salmo trutta , eggs at pH 4.5 was tested. A calcium concentration of approximately 10 ppm (500 μE l −1 ) enables freshly fertilized eggs to survive whereas eyed ova are tolerant of deionized water acidified by sulphuric acid with no other ions added. Concentrations of sodium and calcium of 1 ppm (44 and 50 μE l −1 , respectively) are sufficient to ensure the successful hatching of eyed ova and subsequent survival of the alevins. At pH 4.5 hatching is prolonged by the alevins passing through a temporary encapsulated stage.