Fig. 6. (A) Total cross-sectional area, of muscle, at, 6 weeks and 21 weeks after first feeding. Significant differences were found between 10°C- and 5°C-incubated fish at both stages; *P<0.05, ***P<0.001, N=5. (B) Total red muscle area in relation to the white muscle area for fish incubated at 5°C or 10°C, at 6 weeks and 21 weeks after first feeding. No significant differences were seen between the two temperature groups, N=5.