Freshwater bathing alters the mucous layer of marine Atalantic salmon Salmo salar

Abstract

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. # 2008 The Authors Journal compilation # 2008 The Fisheries Society of the British Isles Key words: amoebic gill disease; disease treatment; mucous biochemistry; mucous viscosity; salmonid; water hardness.