Summary

To characterize better the development of endothermy in tunas, we assessed how the abilities to generate heat and to conserve heat within the aerobic, slow-twitch (red) myotomal muscle using counter-current heat exchangers (retia) change with size in juvenile black skipjack tuna (Euthynnus lineatus) above and below the hypothesized minimum size for endothermy of 207 mm fork length (FL). Early juvenile scombrids (10–77 mm FL) collected off the Pacific coast of Panama were raised to larger sizes at the Inter-American Tropical Tuna Commission Laboratory at Achotines Bay, Panama. Evidence of central and lateral rete blood vessels was found in E. lineatus as small as 95.9 mm FL and 125 mm FL, respectively. In larger E. lineatus juveniles (up to 244 mm FL), the capacity for heat exchange increased with fork length as a result of increases in rete length, rete width and the number of vessel rows. The amount (g) of red muscle increased exponentially with fork length in both E. lineatus (105–255 mm FL) and a closely related ectothermic species, the sierra Spanish mackerel Scomberomorus sierra (151–212 mm FL), but was greater in E. lineatus at a given fork length. The specific activity (international units g(−)(1)) of the enzyme citrate synthase in red muscle, an index of tissue heat production potential, increased slightly with fork length in juvenile E. lineatus (84. 1–180 mm FL) and S. sierra (122–215 mm FL). Thus, total red muscle heat production capacity (red muscle citrate synthase activity per gram times red muscle mass in grams) increased with fork length, primarily because of the increase in red muscle mass. Below 95.9 mm FL, E. lineatus cannot maintain red muscle temperature (T(m)) above the ambient water temperature (T(a)) because juveniles of this size lack retia. Above 95.9 mm FL, the relationship between T(x) (T(m)-T(a)) and FL for E. lineatus diverges from that for the ectothermic S. sierra because of increases in the capacities for both heat production and heat retention that result in the development of endothermy.