The effect of salty diets and gradual transfer to sea water on osmotic adaptation, gill Na+, K+‐ATPase activation, and survival of brook charr, Salvelinus fontinalis, Mitchill

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Abstract
The intensity and duration of the period of osmotic disturbance during introduction of brook charr into sea water were decreased by introducing the fish according to a gradient of salinity over a period of 6 days. Survival in summer increased from 25 to 90% with the use of a salinity gradient. However, kinetics and levels of activation of the gill Na+, K+‐ATPase were not affected by the mode used for introducing brook charr into sea water. Neither was its level of activity modified by the use of a salted diet when the fish were in fresh water. The addition of 8 and 12% of salt to the diet prevented the plasma electrolyte surge of concentrations during the first days in sea water. In very cold water, survival rate was also drastically improved by giving an 8% salted diet during the 6 weeks preceding the introduction into sea water. These results show that both salty diets and exposure to brackish water during 6 days help brook charr face osmotic stress and improve their survival rate when introduced into full‐strength sea water. The combined use of these preconditioning strategies might facilitate rearing this species in sea cages or silos.