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Aspects of the Thermal Ecology of Largemouth Bass (Micropterus salmoides) in North Central Texas

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.

Identiferoai:union.ndltd.org:unt.edu/info:ark/67531/metadc331516
Date12 1900
CreatorsVenables, Barney J.
ContributorsFitzpatrick, Lloyd C., Vaughan, William P., Stewart, Kenneth W., Zimmerman, Earl G., Harris, Ben G.
PublisherNorth Texas State University
Source SetsUniversity of North Texas
LanguageEnglish
Detected LanguageEnglish
TypeThesis or Dissertation
Formatx, 132 leaves : ill., Text
CoverageUnited States - Texas
RightsPublic, Venables, Barney J., Copyright, Copyright is held by the author, unless otherwise noted. All rights reserved.

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