Survival and development of Atlantic salmon eggs and fry at three different temperatures

Abstract

Groups of Atlantic salmon ( Salmo salar) eggs were incubated at 12, 10 and 8° C. At 12° C mortality was high and fry averaged little more than half the weight of those hatched at 10 or 8° C. Development of alevins to the ‘swim-up’ stage was also abnormal at 12° C. The results suggest that 10° C is optimal for incubating Atlantic salmon eggs. For the period between hatching and swim-up, the most favourable temperature varies according to the temperature used during incubation. Mortality rate during the first 6 weeks of feeding was correlated with mortality during earlier development. Total numbers of day-degrees required by the eggs and fry to reach the eyed, hatching, and swim-up stages of development were significantly less at 12° C than at 10 or 8° C. However, total day-degrees required to reach an average weight of 0.5 or 0.6 g were almost the same regardless of temperature during hatching.