Development of Atlantic Salmon (Salmo salar) Eggs and Alevins Under Varied Temperature Regimes

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Abstract
Atlantic salmon (Salmo salar) eggs and alevins were raised under conditions where the temperature was systematically varied either at fertilization, at the eyed egg stage, or at hatching. Mortality was more than 20% in eggs started immediately after fertilization at constant incubation temperatures < 4 °C as compared with 5% or less at temperatures > 4 °C. Alevins that eyed at 8 °C and higher were progressively smaller the higher the temperature. The optimum temperature from fertilization to eye pigmentation was near 6 °C. Eyed eggs reared at lower temperatures until hatching were larger than those hatched at higher temperatures. This size differential was maintained until the yolk was completely absorbed at all posthatching temperatures investigated. Sudden decreases in temperature at the eyed egg and hatching stages induced severe edema of the alevin yolk sac, resulting in slower growth and increased mortality.

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