Changes in body composition associated with smoltification and premature transfer to seawater in Coho salmon (Oncorhynchus kisutch) and King salmon (O. tschawytscha)

Abstract

Serum protein, glucose and fat levels were determined for Coho salmon parrs, freshwater smolts, seawater smolts, seawater stunts and freshwater desmolts. Liver and muscle glycogen, fat, protein and water concentrations were also calculated. Serum protein, glucose and fat levels were significantly lower in the freshwater smolts than in the parrs. Furthermore, both liver and muscle total fat levels were markedly decreased in the smolts, suggesting that smoltification is associated with increased catabolism. Smolts that failed to reach seawater by late summer reverted to a parr‐like appearance and also regained the biochemical characteristics of parrs (high body fat and glycogen). Premature transfer of Coho presmolts into seawater caused impaired growth (stunting). Stunted Coho had higher muscle protein levels than normal smolts and parrs. Tissue water levels were not significantly different between stunts and normal seawater smolts, suggesting that the stunting phenomenon may not be caused primarily by osmoregulatory failure but may be due to shifts in metabolic patterns. In contrast to the pronounced changes seen in Coho salmon, transfer of King salmon to sea water did not result in increased catabolism of body reserves or in the production of stunts.