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

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

Document Type: Research Article

Publication date: 2008-05-01

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