The effect of increased temperature on physiological state of whitefish cultivated in aqua-culture

The cultivation of muksun at a high temperature (exceeding the normal temperature for the whitefish) caused deviations in physiology, however did not significantly affect the growth and survival. The content of vitamin C and long-chain polyunsaturated fatty acids of the omega 3 type sharply decreased. Two-year-old whitefish showed accumulation of fat in the liver and an increased hepatosomatic index; the haemoglobin content decreased. In some fish, the latter indicator decreased to 20-30 g/L, bearing in mind the normal range of 70-110 g/L. Such deviations observed in the physiology of the fish receiving both experimental and imported feeds indicate stimulation of lipid peroxidation at an increased temperature and weakening of antioxidant system.

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