Effects of Water Temperature on Survival of Eggs and Fry of Lake Trout
- 1 April 1987
- journal article
- research article
- Published by Oxford University Press (OUP) in The Progressive Fish-Culturist
- Vol. 49 (2) , 115-116
- https://doi.org/10.1577/1548-8640(1987)49<115:eowtos>2.0.co;2
Abstract
Eggs of lake trout (Salvelinus namaycush) were incubated during 1984-1985 and 1985-1986 in chilled water that decreased in temperature from 41.5°F in November to 38.7°F in January and then increased to 45.9°F in February. Ambient water temperatures varied from 51°F in November to 47°F in February. The mean survival (range in parentheses) from fertilization through hatching to a size of 2,500 fish/lb was 54% (49-59%) in chilled water and 18% (12-21%) in ambient-temperature water. Chilled water enhanced the survival of lake trout of both the Lake Ontario and the Seneca Lake strains.This publication has 2 references indexed in Scilit:
- Effects of Temperature on Utilization of Yolk by Chinook Salmon (Oncorhynchus tshawytscha) Eggs and AlevinsCanadian Journal of Fisheries and Aquatic Sciences, 1982
- Survival and development of Atlantic salmon eggs and fry at three different temperaturesAquaculture, 1979