Thermal treatment has become the most used delousing method in salmonid aquaculture. However, concerns have been raised about it being painful for the fish. We studied the behavioural response of Atlantic salmon acclimated to 8°C when transferred to temperatures in the range 0–38°C. Exposure time was 5 min or until they reached the endpoint of losing equilibrium and laying on their side, a sign of imminent death. At temperatures below 28°C, none of the fish reached endpoint within the 5-min maximum. At 28°C four of five fish reached endpoint, and fish reached endpoint more rapidly as temperature increased further. Fish transferred to temperatures above 28°C had higher swimming speed immediately after transfer and maintained a high swimming ...
Limited research has been conducted on the physiology of Atlantic salmon (Salmo salar) at cold temp...
Global seawater temperatures are increasing and becoming more variable, with consequences for all ma...
Warm water treatment, i.e. exposure to sea water at a temperature of 28–34 °C for 20–30 s, has in re...
Thermal treatment has become the most used delousing method in salmonid aquaculture. However, concer...
Thermal delousing is a new method for removing sea lice from farmed Atlantic salmon (Salmo salar L)....
Thermal delousing is a new method for removing sea lice from farmed Atlantic salmon (Salmo salar L)....
Atlantic salmon populations are declining, and warming river temperatures in the summer months are t...
The behaviour reactions and the mechanisms involved in the injury and death of goldfish (Carassius a...
Thermal treatment is a controversial method to control sea lice in the Atlantic salmon farming indus...
Thermal treatment is a controversial method to control sea lice in the Atlantic salmon farming indus...
The behaviour reactions and the mechanisms involved in the injury and death of goldfish (Carassius a...
We designed two environmentally relevant thermal cycling regimes using monitoring data from an Atlan...
The Atlantic salmon (Salmo salar) are one of Canada’s most important recreational fish, and are now ...
Global seawater temperatures are increasing and becoming more variable, with consequences for all ma...
Global seawater temperatures are increasing and becoming more variable, with consequences for all ma...
Limited research has been conducted on the physiology of Atlantic salmon (Salmo salar) at cold temp...
Global seawater temperatures are increasing and becoming more variable, with consequences for all ma...
Warm water treatment, i.e. exposure to sea water at a temperature of 28–34 °C for 20–30 s, has in re...
Thermal treatment has become the most used delousing method in salmonid aquaculture. However, concer...
Thermal delousing is a new method for removing sea lice from farmed Atlantic salmon (Salmo salar L)....
Thermal delousing is a new method for removing sea lice from farmed Atlantic salmon (Salmo salar L)....
Atlantic salmon populations are declining, and warming river temperatures in the summer months are t...
The behaviour reactions and the mechanisms involved in the injury and death of goldfish (Carassius a...
Thermal treatment is a controversial method to control sea lice in the Atlantic salmon farming indus...
Thermal treatment is a controversial method to control sea lice in the Atlantic salmon farming indus...
The behaviour reactions and the mechanisms involved in the injury and death of goldfish (Carassius a...
We designed two environmentally relevant thermal cycling regimes using monitoring data from an Atlan...
The Atlantic salmon (Salmo salar) are one of Canada’s most important recreational fish, and are now ...
Global seawater temperatures are increasing and becoming more variable, with consequences for all ma...
Global seawater temperatures are increasing and becoming more variable, with consequences for all ma...
Limited research has been conducted on the physiology of Atlantic salmon (Salmo salar) at cold temp...
Global seawater temperatures are increasing and becoming more variable, with consequences for all ma...
Warm water treatment, i.e. exposure to sea water at a temperature of 28–34 °C for 20–30 s, has in re...