Effects of temperature, dissolved oxygen, and their interaction on the growth performance and condition of rainbow trout (Oncorhynchus mykiss). (May 2021)

• Record Type: Journal Article
• Authors: Jiang, Xuyang; Dong, Shuanglin; Liu, Rongxin; Huang, Ming; Dong, Kang; Ge, Jian; Gao, Qinfeng; Zhou, Yangen
• Is Part Of: Journal of thermal biology. Volume 98(2021)
• Publication Date: 2021-05
• Subjects: Antioxidant ability -- Digestive enzymes activity -- Dissolved oxygen -- Growth -- Rainbow trout -- Temperature; Thermobiology -- Periodicals; Temperature -- Periodicals; Biology -- Periodicals; Thermobiologie -- Périodiques; Thermobiology; Periodicals; 571.46
• DOI: 10.1016/j.jtherbio.2021.102928
• Languages: English
• ISSNs: 0306-4565

Abstract

Abstract: The individual effects of temperature and dissolved oxygen (DO) on rainbow trout ( Oncorhynchus mykiss ), an important aquaculture species, are clearly established; however, little is known about the interactive effects of these parameters. In this study, the effects of temperature, DO, and their interaction on the growth, antioxidant status, digestive enzyme activity, serum biochemical parameters, and liver IGF-1 expression in rainbow trout were evaluated. Fish (initial weight, 109.98 ± 3.28 g) were reared in a recirculating system for 4 weeks and subjected to 6 treatments at three temperatures (13 °C, 17 °C, and 21 °C) and two DO contents (4.2 mg L −1 and 9.6 mg L −1 ). Physiological parameters were determined at the end of the trial. Specific growth rate and feed consumption were the highest at 17 °C and the lowest at 21 °C. Additionally, lysozyme, trypsin, lipase, and amylase activities, serum glucose and serum triglyceride contents, and IGF-1 expression decreased significantly at 21 °C and total serum protein and albumin contents were significantly higher at 21 °C than at 13 °C and 17 °C, indicating that high temperature impaired the immunity, digestion, and growth of rainbow trout. However, the adverse effects of high temperature can be alleviated by a high DO content, as evidenced by the smaller increments and decrements of these parameters under hyperoxic conditions than under hypoxic conditions. In response to high temperature stress, an increase in antioxidant enzyme activity led to the removal of oxygen free radicals under hyperoxic conditions; however, this increase was inhibited under hypoxia. Our results indicated that high temperatures have adverse effects on rainbow trout, and these harmful effects can be reduced by a high DO content. Highlights: Temperature and dissolved oxygen have interaction effects on rainbow trout growth. High temperatures impaired growth, increased death rate, poor digestive ability, and decreased antioxidant capacity. Adverse effects of high temperatures (i.e., 21 °C) were reduced by high DO.