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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

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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

View larger version (83K): [in this window] [in a new window]   Fig. 1. Activity monitor used in the present study. U, upper level infrared beam source; L, lower level infrared beam source; FT, fish tank.

View larger version (9K): [in this window] [in a new window]   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.

View larger version (5K): [in this window] [in a new window]   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.

View larger version (17K): [in this window] [in a new window]   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.

View larger version (56K): [in this window] [in a new window]   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.

View larger version (9K): [in this window] [in a new window]   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.

View larger version (51K): [in this window] [in a new window]   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.

View larger version (4K): [in this window] [in a new window]   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.

View larger version (7K): [in this window] [in a new window]   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.