Fish were studied in different salinity and temperature groups to determine the effects of these stresses on hematological parameters in common carp (Cyprinus carpio). The treatments include three temperature groups: 20, 25 and 30°C, each one with three salinity levels: 10ppt, 5ppt and fresh water. After 3 weeks, blood samples were collected and Hemoglobin (Hb), Hematocrit (Hct) and Red Blood Cells (RBC) were measured and MCV, MCH and MCHC were calculated (fish mean weight: 47.37g). With temperature and salinity increases, the number of RBC was significantly increased (P<0.05). But Hct and Hb decreased with temperature increase (P<0.05). In higher salinity and temperature, MCH and MCV were lower than lowest ones (P<0.05). MCHC was higher in moderate salinity (5ppt) and temperature (25°C). Blood parameter changes generally occure due to change in RBC properties such as number and size and Hb content or change in plasma volume.
Rozati, S. A., Haghi, N., & Avarjeh, S. (2014). Hematological Changes By Temperature and Salinity Stresses In Common Carp (Cyprinus carpio). Aquatic Physiology and Biotechnology, 1(2), 95-113.
MLA
Seyed Ali Rozati; Niloofar Haghi; Sanaz Avarjeh. "Hematological Changes By Temperature and Salinity Stresses In Common Carp (Cyprinus carpio)". Aquatic Physiology and Biotechnology, 1, 2, 2014, 95-113.
HARVARD
Rozati, S. A., Haghi, N., Avarjeh, S. (2014). 'Hematological Changes By Temperature and Salinity Stresses In Common Carp (Cyprinus carpio)', Aquatic Physiology and Biotechnology, 1(2), pp. 95-113.
VANCOUVER
Rozati, S. A., Haghi, N., Avarjeh, S. Hematological Changes By Temperature and Salinity Stresses In Common Carp (Cyprinus carpio). Aquatic Physiology and Biotechnology, 2014; 1(2): 95-113.
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