Suscripción a Biblioteca: Guest
Hydrobiological Journal
Secretaria Ejecutiva Consejo Editorial: L.I. Kalinina (open in a new tab)

Publicado 6 números por año

ISSN Imprimir: 0018-8166

ISSN En Línea: 1943-5991

SJR: 0.221 SNIP: 0.469 CiteScore™:: 0.9 H-Index: 12

Indexed in

Physiological-Biochemical Peculiarities of Adaptation of Perch and Common Carp to Elevated Water Temperature

Volumen 53, Edición 6, 2017, pp. 60-67
DOI: 10.1615/HydrobJ.v53.i6.60
Get accessGet access

SINOPSIS

The physiological and biochemical status and characteristics of fishes of different taxonomic groups under the impact of elevated water temperature have been investigated. Perch and carp differently responded to the thermal factor at biochemical level. As temperature rises, the hormones level in perch remained almost the same, in carp it changed. Activity of the energy metabolism enzymes in perch showed deceleration of catabolism in tissues, this was also confirmed by glucose content. In carp such changes caused activation of catabolic reactions. Dependence was revealed of the energy metabolism reactions in both fish species on oscillatory elevations of water temperature. The obtained results regarding changes of biochemical parameters in carp and perch indicated species specificity of their response to untypical changes of thermal conditions.

CITADO POR
  1. Hrynevych Nataliia, Svitelskyi Mykola, Solomatina Valentyna, Ishchuk Оksаnа, Matkovska Svitlana, Sliusarenko Alla, Khomiak Oleksandr, Trofymchuk Alla, Pukalo Petro, Zharchynska Valeriia, Acclimatization of fish to the higher calcium levels in the water environment, Potravinarstvo Slovak Journal of Food Sciences, 16, 2022. Crossref

  2. Makarenko Alina, Mushtruk Mikhailo, Rudyk-Leuska Nataliіa, Kononenkо Ruslan, Shevchenko Petro, Khyzhniak Melania, Martseniuk Vadym, Kotovska Ganna, Klymkovetskyі Anton, Glebova Julia, Investigation of internal organs and additive tissue of hybrid hypophthalmichthys (Hypophthalmichthys spp.) as a promising raw material for the production of dietary nutritional products, Potravinarstvo Slovak Journal of Food Sciences, 16, 2022. Crossref

Portal Digitalde Biblioteca Digital eLibros Revistas Referencias y Libros de Ponencias Colecciones Precios y Políticas de Suscripcione Begell House Contáctenos Language English 中文 Русский Português German French Spain