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サクラマス稚魚の塩分抵抗とChloride Cellの果す役割
https://fra.repo.nii.ac.jp/records/2007507
https://fra.repo.nii.ac.jp/records/20075078a74d9d3-18be-4674-b011-bd55321ea5fa
| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||
|---|---|---|---|---|---|---|---|---|
| 公開日 | 2024-06-18 | |||||||
| タイトル | ||||||||
| タイトル | サクラマス稚魚の塩分抵抗とChloride Cellの果す役割 | |||||||
| 言語 | ja | |||||||
| タイトル | ||||||||
| タイトル | Salinity Tolerance and Histological Changes of Chloride Cell of the Fry of Masu Salmon, Oncorhynchus masou | |||||||
| 言語 | en | |||||||
| 言語 | ||||||||
| 言語 | jpn | |||||||
| キーワード | ||||||||
| 言語 | en | |||||||
| 主題Scheme | UDC | |||||||
| 主題 | Salinity tolerance; chloride cell; fry; Oncorhynchus masou | |||||||
| 資源タイプ | ||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||
| 資源タイプ | departmental bulletin paper | |||||||
| アクセス権 | ||||||||
| アクセス権 | metadata only access | |||||||
| アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||||
| 著者 |
大池, 一臣
× 大池, 一臣
|
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| 抄録 | ||||||||
| 内容記述タイプ | Abstract | |||||||
| 内容記述 | Salinity tolerance and histological changes of chloride cell during the fry of masu salmon were examined to obtain the basic information for promoting the smoltification of the fish. Salinity tolerance of the fish was determined by their survival after direct transfer from fresh water to the four different salinity waters (25, 50, 75, and 100% sea water). Alevins from 1 day to 10 days after hatching did not tolerate 50% sea water. However the alevins in 20 days after hatching showed the survival of 27.5% for 14 days in 50% sea water, and the fry 60, 75, 90 and 120 days after hatching indicated the survivals of 35%, 90%, 95% for 14 days and 100% for 12 days in 50% sea water respectively. Therefore, it was concluded that the fry became to have adaptability to 50% sea water around 75 days after hatching. Although the fish from 1 day to 90 days after hatching hardly survive in 75% sea water, the fry which were 120 days after hatching showed the survival of 85% for 12 days in 75% sea water. All fish died within 2 days in 100% sea water untile the fish became 4 months old when a small number of fish (5%) survived for 12 days. None of chloride cells were observed in the gill epithelium of the alevins from 1 day to 10 days after hatching. However, two types of weakly acidophilic chloride cells were recognized in alevins 20 days after hatching. From around 60 days after hatching, round or oval chloride cells gradually increased in number and size, and a small number of columnar chloride cells began to show the networks of chromatin in the nuclei and to be slightly acidophilic. Moreover, some of round or oval cells and most of columnar cells exhibiting the networks of chromatin in the nuclei increased acidophilic nature with days after hatching. From these histological changes of the chloride cells, it is considered that the increase of salinity tolerance in the fry of masu salmon was closely related to the development of chloride cells. | |||||||
| 言語 | en | |||||||
| 抄録 | ||||||||
| 内容記述タイプ | Abstract | |||||||
| 内容記述 | 1. サクラマスの早期スモルト化技術開発の基礎的知見を得るため,ふ化直後から4カ月までの稚魚の塩分抵抗力と鰓の塩類細胞との関係について検討した。2. サクラマス稚魚はふ化直後には50%海水に耐えられないが,その抵抗力はふ化後20日頃からみられ,魚の成長と共に増して,75日頃にほぼ50%海水に適応できた。3. サクラマス稚魚が75%海水に耐えられるようになるのは,ふ化後120日頃であった。4. サクラマス稚魚はふ化後120日頃になっても100%海水に適応できない。5. 鰓の塩類細胞はふ化後20日頃より出現し,60日頃より次第に発達することが観察された。これらのことから,サクラマス稚魚の塩分抵抗力の増加は,魚の成長に伴う塩類細胞の発達と密接に関係するものと考えられた。 | |||||||
| 言語 | ja | |||||||
| bibliographic_information |
ja : 養殖研究所研究報告 en : Bulletin of National Research Institute of Aquaculture 巻 4, p. 31-39, ページ数 9, 発行日 1983-07 |
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| 出版者 | ||||||||
| 出版者 | 養殖研究所 | |||||||
| 言語 | ja | |||||||
| item_10002_source_id_9 | ||||||||
| 収録物識別子タイプ | PISSN | |||||||
| 収録物識別子 | 0389-5858 | |||||||
| item_10002_source_id_11 | ||||||||
| 収録物識別子タイプ | NCID | |||||||
| 収録物識別子 | AN00245945 | |||||||
| 情報源 | ||||||||
| 識別子タイプ | Local | |||||||
| 関連識別子 | nria_k_4_31 | |||||||
| 関連サイト | ||||||||
| 識別子タイプ | URI | |||||||
| 関連識別子 | https://agriknowledge.affrc.go.jp/RN/2010282449 | |||||||
| 言語 | ja | |||||||
| 関連名称 | 日本農学文献記事索引(agriknowledge) | |||||||
