Investigation on the Thermal Shock in Pike (Esox lucius L.) Fingerlings

Institute of Fisheries and Aquaculture, BG – 4003 Plovdiv, Bulgaria


HUBENOVA, T. and A. ZAIKOV, 2012. Investigation on the thermal shock in pike (Esox lucius L.) fingerlings. Bulg. J. Agric. Sci., Supplement 1: 114–117


The object of the present study was to investigate the influence of thermal shock over pike (Esox lucius L.) fingerlings under laboratory conditions. The experiment was carried out with 360 pike fingerlings (mean body weight 2.12 g, lim 1.56–3.20 g) by using three different initial water temperatures – 3°C, 13°C, and 28°C. Visually the thermal shock was express only by transferring fish from 28° to 3°C (variant 2) and from 13 °C to 3°C (variant 3). In the conditions of the experiments, no mortality was registered in any of the variants, probably due to the relatively short influence of the thermal shock.

Key words: pike (Esox lucius L.), fingerlings, thermal shock

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