First published online May 8, 2007
Journal of Experimental Biology 210, 1735-1741 (2007)
Published by The Company of Biologists 2007
doi: 10.1242/jeb.003194
Larval programming of post-hatch muscle growth and activity in Atlantic salmon (Salmo salar)
Ibrahim Albokhadaim,
Chrissy L. Hammond,
Clare Ashton,
Bigboy H. Simbi,
Stephanie Bayol,
Samantha Farrington and
Neil Stickland*
The Royal Veterinary College, Royal College Street, London, NW1 0TU,
UK
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Fig. 1. Activity monitor used in the present study. U, upper level infrared beam
source; L, lower level infrared beam source; FT, fish tank.
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Fig. 2. Effect of incubation at either 5°C or 10°C on (A) total wet mass
and (B) body length of fish at two different stages, 6 weeks and 21 weeks
after first feeding. Error bars represent standard deviation of the means. A
significant difference was found between the two incubation temperature groups
at both stages; ***P<0.001, N=20 for both graphs.
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Fig. 3. Total number of white muscle fibres at different stages of growth in each
incubation temperature. No significant differences were found between 10°C
and 5°C fish at eyed stage and 6 weeks after first feeding (NS). However,
a significant difference was found at 21 weeks after first feeding;
***P<0.001, N=5.
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Fig. 4. Effect of incubation at either 5°C or 10°C on white muscle fibre
cross-sectional areas of salmon fish at two different stages: (A) 6 weeks and
(B) 21 weeks after first feeding. Significant differences in the fibre sizes
were found between different regimes: **P<0.01,
***P<0.005, N=5.
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Fig. 5. Micrographs of cross sections of muscle from fish incubated at (A) 5°C
and (B) 10°C, 21 weeks after first feeding, stained with 1% Toluidine Blue
showing mosaic hyperplasia (MH), which was more frequently observed in fish
incubated at 5°C than in fish incubated at 10°C.
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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.
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Fig. 7. Immunostaining for myogenin on transverse cross sections (21 weeks after
first feeding). Boxes indicate the regions shown at higher magnification on
the right. Staining shows abundant protein in the myosepta at 5°C with
weaker staining in the myosepta at 10°C. Arrows highlight nuclear
localization of myogenin staining.
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Fig. 8. Effect of incubation temperature (5°C and 10°C) on total activity
of the salmon at different stages (3 weeks, 6 weeks and 21 weeks after first
feeding). Significant differences was found between the 5°C and 10°C
groups; ***P<0.001. Significant differences were also found
between the different stages for the 5°C group; ***P<0.001,
N=15.
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Fig. 9. A schematic to demonstrate how larval programming by thermal stimulation of
muscle cellularity and appetite regulation factors may influence post-hatch
growth and activity.
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© The Company of Biologists Ltd 2007
