Short-term salinity tolerance of northern pike, Esox lucius , fry, related to temperature and size

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The short-term tolerances of northern pike, Esox lucius L., fry reared in a freshwater hatchery, to salinity were examined in the laboratory. Survival of two size groups of pike fry (mean length 21 +/- 2 mm SD and 37 +/- 4 mm SD) was examined over 72- to 96-h periods at 9-14 ppt salinity in combination with temperatures of 10, 14 and 18 degrees C. A parametric survival model found a significant correlation between survival of pike fry and temperature and salinity, respectively. L(C)50 values after 72 h were between 11.2 and 12.2 ppt, being lowest at 10 degrees C. Pike fry did not survive more than 13 ppt. Mortality at 12 ppt was significantly faster at 18 degrees C than 10 or 14 degrees C. Moreover, mortality was higher and faster for large than for small pike fry at 12 ppt and 14 degrees C. These results imply that pike raised in fresh water can survive stocking into brackish waters below 11 ppt at least for a short time.
Original languageEnglish
JournalFisheries Management and Ecology
Volume14
Issue number5
Pages (from-to)303-308
ISSN0969-997X
DOIs
Publication statusPublished - 2007

Cite this

@article{3f91e7edce5d47c6bcb35e2a2822921e,
title = "Short-term salinity tolerance of northern pike, Esox lucius , fry, related to temperature and size",
abstract = "The short-term tolerances of northern pike, Esox lucius L., fry reared in a freshwater hatchery, to salinity were examined in the laboratory. Survival of two size groups of pike fry (mean length 21 +/- 2 mm SD and 37 +/- 4 mm SD) was examined over 72- to 96-h periods at 9-14 ppt salinity in combination with temperatures of 10, 14 and 18 degrees C. A parametric survival model found a significant correlation between survival of pike fry and temperature and salinity, respectively. L(C)50 values after 72 h were between 11.2 and 12.2 ppt, being lowest at 10 degrees C. Pike fry did not survive more than 13 ppt. Mortality at 12 ppt was significantly faster at 18 degrees C than 10 or 14 degrees C. Moreover, mortality was higher and faster for large than for small pike fry at 12 ppt and 14 degrees C. These results imply that pike raised in fresh water can survive stocking into brackish waters below 11 ppt at least for a short time.",
keywords = "Rekreativt fiskeri",
author = "Lene Jacobsen and Christian Skov and Anders Koed and S{\o}ren Berg",
year = "2007",
doi = "10.1111/j.1365-2400.2007.00551.x",
language = "English",
volume = "14",
pages = "303--308",
journal = "Fisheries Management and Ecology",
issn = "0969-997X",
publisher = "Wiley-Blackwell",
number = "5",

}

Short-term salinity tolerance of northern pike, Esox lucius , fry, related to temperature and size. / Jacobsen, Lene; Skov, Christian; Koed, Anders; Berg, Søren.

In: Fisheries Management and Ecology, Vol. 14, No. 5, 2007, p. 303-308.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Short-term salinity tolerance of northern pike, Esox lucius , fry, related to temperature and size

AU - Jacobsen, Lene

AU - Skov, Christian

AU - Koed, Anders

AU - Berg, Søren

PY - 2007

Y1 - 2007

N2 - The short-term tolerances of northern pike, Esox lucius L., fry reared in a freshwater hatchery, to salinity were examined in the laboratory. Survival of two size groups of pike fry (mean length 21 +/- 2 mm SD and 37 +/- 4 mm SD) was examined over 72- to 96-h periods at 9-14 ppt salinity in combination with temperatures of 10, 14 and 18 degrees C. A parametric survival model found a significant correlation between survival of pike fry and temperature and salinity, respectively. L(C)50 values after 72 h were between 11.2 and 12.2 ppt, being lowest at 10 degrees C. Pike fry did not survive more than 13 ppt. Mortality at 12 ppt was significantly faster at 18 degrees C than 10 or 14 degrees C. Moreover, mortality was higher and faster for large than for small pike fry at 12 ppt and 14 degrees C. These results imply that pike raised in fresh water can survive stocking into brackish waters below 11 ppt at least for a short time.

AB - The short-term tolerances of northern pike, Esox lucius L., fry reared in a freshwater hatchery, to salinity were examined in the laboratory. Survival of two size groups of pike fry (mean length 21 +/- 2 mm SD and 37 +/- 4 mm SD) was examined over 72- to 96-h periods at 9-14 ppt salinity in combination with temperatures of 10, 14 and 18 degrees C. A parametric survival model found a significant correlation between survival of pike fry and temperature and salinity, respectively. L(C)50 values after 72 h were between 11.2 and 12.2 ppt, being lowest at 10 degrees C. Pike fry did not survive more than 13 ppt. Mortality at 12 ppt was significantly faster at 18 degrees C than 10 or 14 degrees C. Moreover, mortality was higher and faster for large than for small pike fry at 12 ppt and 14 degrees C. These results imply that pike raised in fresh water can survive stocking into brackish waters below 11 ppt at least for a short time.

KW - Rekreativt fiskeri

U2 - 10.1111/j.1365-2400.2007.00551.x

DO - 10.1111/j.1365-2400.2007.00551.x

M3 - Journal article

VL - 14

SP - 303

EP - 308

JO - Fisheries Management and Ecology

JF - Fisheries Management and Ecology

SN - 0969-997X

IS - 5

ER -