Effect of Lowering Water Temperature on Hatching Time and Survival of Lake Trout Eggs
- 1 July 1987
- journal article
- research article
- Published by Oxford University Press (OUP) in The Progressive Fish-Culturist
- Vol. 49 (3) , 175-176
- https://doi.org/10.1577/1548-8640(1987)49<175:eolwto>2.0.co;2
Abstract
Tests were conducted to determine the effects of low incubation water temperatures on lake trout (Salvelinus namaycush) egg mortality and hatching time. Eggs incubated at 9.8°C hatched in 58 d and required 570 temperature units (degree-days above 0°C); eggs incubated at 6.4 and 1.8°C hatched in 90 and 196 d and required 572 and 352 temperature units, respectively. Eggs incubated at 1.8°C took 138 d longer to hatch than those incubated at 9.8°C, but there were no significant differences in percent mortality among the three treatments. In a second test, hatching time of eyed eggs held in 0.9°C water was retarded 40 d compared to eggs held in 8.0°C water.This publication has 3 references indexed in Scilit:
- Relation Between Temperature and Incubation Time for Eggs of Chinook Salmon (Oncorhynchus tshawytscha)Journal of the Fisheries Research Board of Canada, 1978
- Development of Atlantic Salmon (Salmo salar) Eggs and Alevins Under Varied Temperature RegimesJournal of the Fisheries Research Board of Canada, 1977
- Effect of Temperature on the Development of Salmon EggsThe Progressive Fish-Culturist, 1965