Skip to main content

Freshwater bathing alters the mucous layer of marine Atlantic salmon Salmo salar L.

Buy Article:

$51.00 plus tax (Refund Policy)

Mucous glucose, protein and osmolality significantly decreased in freshwater bathed marine Atlantic salmon by 1 h, irrespective of water hardness. Mucous viscosity significantly decreased in soft fresh water by 1 h, while hard fresh water significantly decreased mucous viscosity by 3 h.
No References
No Citations
No Supplementary Data
No Data/Media
No Metrics

Keywords: amoebic gill disease; disease treatment; mucous biochemistry; mucous viscosity; salmonid; water hardness

Document Type: Research Article

Publication date: 2008-05-01

  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
X
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more