Chronic effects of low pH on length and weight of Atlantic salmon, Salmo salar

Abstract

Measurements were made on Atlantic salmon from five sources in New England. Fish were reared at pH 7.0 and 5.2 from hatch to 199, 270 or 440 days. Length and weight were smaller in Atlantic salmon, Salmo salar, that were continuously exposed to low pH in the laboratory. Length and weight in neutral pH water varied among fish from the different sources. Fish from the Green Lake, Craig Brook, and Tunison sources were not significantly different in their lengths over time. Cortland and landlocked Atlantic salmon were not significantly different from one another but were significantly different from the other three sources. At pH 5.2, there were no significant differences in length between fish from any of the five sources. The Cortland salmon were significantly different from the other four sources in respect to their weight over time at neutral pH. At pH 5.2, there were no significant differences between any of the five sources.