Importance of experienced thermal history: effect of acclimation temperatures on the high-temperature tolerance and growth performance of juvenile marbled flounder
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Experienced thermal history often affects the temperature tolerance of fish; however, the effect of thermal history on growth performance is unclear. To contribute to effective stocking (release of hatchery-reared juveniles in the field), we conducted four laboratory experiments using juvenile marbled flounder (Pseudopleuronectes yokohamae, around 30 mm standard length and 0.3 g body wet weight) acclimated at 12 °C and 24 °C for approximately 2 weeks to investigate the effects of acclimation temperature on high-temperature tolerance, food consumption, and growth performance. The acclimation to 24 °C increased tolerance to high temperatures, as shown in a 24-h exposure experiment and in a temperature elevation experiment. The 50% lethal temperature (upper incipient lethal temperature) was estimated to be 25.9 °C and 29.0 °C for the 12 °C and 24 °C acclimation groups, respectively. In subsequent experiments, we tested the effects of high and low temperature acclimation on the food consumption and growth performance of two size groups of juveniles (28.7 ± 2.0 and 34.5 ± 2.9 mm, mean ± SD), that were reared at temperatures ranging from 14 °C to 23 °C. The optimal temperature for growth was 20 °C and did not differ between the acclimation temperatures or between the size groups. However, food consumption and growth performance were suppressed by acute temperature changes. Specifically, feeding and growth were lower in the 24 °C-acclimated group than in the 12 °C-acclimated group when exposed to 14 °C, which is close to the natural water temperature at release in the field. These results suggest that experienced thermal history does not affect the optimal temperature but can affect the growth performance of juveniles. To maximize the post-release growth of hatchery-reared juveniles, the influence of thermal history should be taken into consideration and acute thermal changes before release should be avoided.
This study was partly supported by the Ministry of Agriculture, Forestry and Fisheries of Japan and by JSPS KAKENHI Grant Number 19K06207.
Journal of Thermal Biology
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Graduate School of Integrated Sciences for Life