Lowering temperature to 1 °C results in physiological changes, stress and mortality in cultured Atlantic Salmon (Salmo salar)
Émile Vadboncoeur, Charlotte Nelson, Jennifer R. Hall, Kathy A. Clow, Rebeccah M. Sandrelli, Colin J. Brauner, Andrew K. Swanson, A. Kurt Gamperl
Topics & Concepts
SalmoBiologyAnimal scienceAquacultureSmoltificationFisheryAppetiteFish <Actinopterygii>Hsp70SalmonidaeEndocrinologyHeat shock proteinBiochemistryGenePhysiological and biochemical adaptationsAquaculture disease management and microbiotaAquaculture Nutrition and Growth