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<p>The present work was performed to determine the changes in digestive physiology during parr-smolt transformation of Black Sea salmon (<i>Salmo labrax</i>), reached smoltification size, fed in freshwater (RAS) and seawater conditions. The fish was randomly placed in experimental tanks. The experimental was performed as triplicate, and lasted for 90 days. The initial weights of fish were 18.53 ± 0.07&#xa0;g in freshwater and 18.57 ± 0.02&#xa0;g in seawater. The fish were fed by hand three times a day up to apparent satiation. The test diet contained 46.20% of crude protein and 14.97% of crude lipid. After transfer to seawater, the WG, SGR, FI and RGR in the first 30 days was in favor of fresh water, but no difference was observed between the groups in the following days. FW, FCR and SR were found to be similar on all trial days. Whereas thermal growth coefficient was higher in seawater. The villi length was higher in seawater, but muscularis thickness in freshwater. In additional, goblet cell count and VL/WV were not differences in freshwater and seawater. The activity of pepsin was higher in freshwater. While lipase enzyme was in favor of freshwater in the first 30 days transfer later, amylase enzyme was in favor of freshwater on the 90th day. No difference was observed between the groups on the other days. While trypsin enzyme was higher in freshwater on the 30th and 60th days, no difference on the 90th day. We can say that after transfer to seawater would cause significant changes in intestinal histomorphology and some digestive enzyme activity of Black Sea salmon.</p>

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Growth Performance and Digestive Physiology of Black Sea Salmon (Salmo labrax) Following Seawater Transfer

  • 期刊论文

  • 发表日期：

    2026年7月29日

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  • Osman Tolga Özel,
  • Eyüp Çakmak,
  • İsa Coşkun,
  • Selin Ertürk Gürkan,
  • Recayi Çimagil

摘要

The present work was performed to determine the changes in digestive physiology during parr-smolt transformation of Black Sea salmon (Salmo labrax), reached smoltification size, fed in freshwater (RAS) and seawater conditions. The fish was randomly placed in experimental tanks. The experimental was performed as triplicate, and lasted for 90 days. The initial weights of fish were 18.53 ± 0.07 g in freshwater and 18.57 ± 0.02 g in seawater. The fish were fed by hand three times a day up to apparent satiation. The test diet contained 46.20% of crude protein and 14.97% of crude lipid. After transfer to seawater, the WG, SGR, FI and RGR in the first 30 days was in favor of fresh water, but no difference was observed between the groups in the following days. FW, FCR and SR were found to be similar on all trial days. Whereas thermal growth coefficient was higher in seawater. The villi length was higher in seawater, but muscularis thickness in freshwater. In additional, goblet cell count and VL/WV were not differences in freshwater and seawater. The activity of pepsin was higher in freshwater. While lipase enzyme was in favor of freshwater in the first 30 days transfer later, amylase enzyme was in favor of freshwater on the 90th day. No difference was observed between the groups on the other days. While trypsin enzyme was higher in freshwater on the 30th and 60th days, no difference on the 90th day. We can say that after transfer to seawater would cause significant changes in intestinal histomorphology and some digestive enzyme activity of Black Sea salmon.