Table 1.

Characteristics of experimental trout

Acclimation stepBody mass (g)Fork length (cm)Condition factor1Hepatosomatic index2Number of individuals
Warm acclimation
Initial373.4±27.131.9±0.81.12±0.041.41±0.10a15
Week 1333.8±31.431.7±0.91.05±0.031.22±0.14a,b12
Week 2322.7±30.532.4±0.81.03±0.041.11±0.07a,b,c12
Week 3322.5±22.730.8±0.71.10±0.030.95±0.06b,c12
Week 4390.4±38.833.3±1.01.04±0.040.85±0.14b,c8
Week 8387.2±29.133.1±0.81.06±0.020.80±0.04c14
Cold acclimation
Initial306.4±13.9b30.3±0.61.09±0.020.93±0.05b15
Week 1305.4±18.1b30.5±0.51.07±0.030.95±0.05b12
Week 2315.3±16.5a,b30.4±0.71.10±0.031.10±0.04a,b10
Week 6375.2±17.2a32.3±0.51.11±0.011.08±0.03b12
Week 10353.6±18.7a,b31.7±0.51.10±0.031.30±0.06a12
  • Data are means ± s.e.m. and were compared between acclimation steps within each experiment. When values in a column are followed by different letters, they are significantly different (P≤0.05; ANOVA and Tukey's a posteriori test).

  • 1 Condition factor = (body mass × fork length−3)× 100.

  • 2 Hepatosomatic index = (liver mass × body mass−1)× 100.