The coefficient of body temperature change (K) ranged from -0.53 to -0.072 for bass weighing 73-1440 g. The double log regression of K on weight was similar to that reported for other poikilotherms (slope = -0.57; R = 0.93). Fingerling bass were eurythermal, being capable of surviving instantaneous temperature changes over a 20 C range at acclimation temperatures of 15, 25 and 30 C and over a 15 C range at acclimation temperatures of 20 and 35 C. Preferred temperatures for adult bass measured in the laboratory ranged from 27-32 C with no relationship to day or night. The overall mean preferred temperature was 29 C. The laboratory determined preferred temperatures were supported by limited field determined body temperatures taken in a vertical temperature gradient near the discharge of a power plant effluent. Routine metabolic rates of bass from a heated reservoir and a nearby hatchery were similar from 10-30 C in summer and winter. The weight exponent (0.77) and Q^gS (1*6-2.9) were similar to those published for more northern bass populations; however, the Texas bass had lower metabolic rates than those published for the northern populations. Bass exposed to rapid temperature increase (0.2 C/min) from 25-30 C increased their metabolic rate by 53% but showed no detectable increase in opercular rate. Bass warmed from 30-35 C and 30-33 C increased their metabolic rate by 140%, and their opercular rates increased to over 100 beats per minute before death.
| Identifer | oai:union.ndltd.org:unt.edu/info:ark/67531/metadc331516 |
| Date | 12 1900 |
| Creators | Venables, Barney J. |
| Contributors | Fitzpatrick, Lloyd C., Vaughan, William P., Stewart, Kenneth W., Zimmerman, Earl G., Harris, Ben G. |
| Publisher | North Texas State University |
| Source Sets | University of North Texas |
| Language | English |
| Detected Language | English |
| Type | Thesis or Dissertation |
| Format | x, 132 leaves : ill., Text |
| Coverage | United States - Texas |
| Rights | Public, Venables, Barney J., Copyright, Copyright is held by the author, unless otherwise noted. All rights reserved. |
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