Hematological Changes By Temperature and Salinity Stresses In Common Carp (Cyprinus carpio)



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.