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Keywords: smoltification
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Journal Articles
J Exp Biol jeb.250052.
Published: 24 March 2025
... ., smoltification) and following changes in environmental salinity. Smolts had higher transcript levels of CRF ligands than parr and this difference persisted following seawater transfer. Additionally, seawater transfer caused transient increases in transcription of urocortin 2 (UCN2) and CRFR2 (posterior intestine...
Journal Articles
J Exp Biol (2025) 228 (2): JEB248168.
Published: 28 January 2025
... of in vivo and in vitro studies reveals that the corticotropin-releasing factor system serves osmoregulatory functions in the gills of Atlantic salmon. Angiogenesis Endothelial permeability Immune regulation RNA-Seq Smoltification Seawater transfer Natural Sciences and Engineering...
Includes: Supplementary data
Journal Articles
J Exp Biol (2024) 227 (20): jeb247557.
Published: 18 October 2024
.... The aim of the experiment was to compare how rearing conditions affect heart morphology by coordinating a common smoltification for fish reared under simulated natural (SimNat) and simulated farmed (SimFarm) conditions. As simulated natural conditions are associated with slower growth than the simulated...
Includes: Supplementary data
Journal Articles
Journal Articles
Journal Articles
J Exp Biol (2001) 204 (10): 1711–1717.
Published: 15 May 2001
... of an isometric twitch and tetani. T 3 -treated fish demonstrated visible morphological changes associated with smoltification. Mean values of U crit were significantly decreased and the prolonged contraction (tetani) and twitch rates of contraction, relaxation and maximum force were significantly increased by T...
Journal Articles
J Exp Biol (1994) 195 (1): 185–197.
Published: 1 October 1994
... or introduction to sea water of the salmon. Early in the smoltification process, the vitamin-A2-based visual pigment porphyropsin increased its dominance in the retinae, and radioimmunoassay of plasma indicated that T 3 levels were at a maximum prior to this increase in porphyropsin. As the parr–smolt...