Arthur M. Phillips

Fat Content of the Flesh of Siscowets and Lake Trout from Lake Superior

Abstract Samples of flesh were excised from the middorsal region of 67 siscowets (Salvelinus namaycush siscowet) and 46 lake trout (Salvelinus n. namaycush) collected from Lake Superior. Chemical analysis of the samples revealed a range in fat content (dry weight) of 32.5 to 88.8 per cent in siscowets and 6.6 to 52.3 per cent in lake trout. Percentage fat increased progressively with increase in length of fish in both forms, but the average rate of increase was far greater for siscowets than for lake trout at lengths between 12 and 20 inches. Despite substantial individual variation, the percentage fat in the two forms was widely different and without overlap at all comparable lengths. The range in iodine number of the fat was 100 to 160 for siscowets and 103 to 161 for lake trout; average values were generally lower for siscowets than for lake trout among fish of comparable length. Percentage fat and relative weight were not correlated significantly in either subspecies. The fat content of flesh samples ...

Effect of Diet and Water Temperature on the Blood Phosphorus of Brook Trout

(1962). Effect of Diet and Water Temperature on the Blood Phosphorus of Brook Trout. The Progressive Fish-Culturist: Vol. 24, No. 1, pp. 22-25.

The Niacin and Biotin Requirement of Trout

Abstract Brook, brown, and rainbow trout were fed diets containing various levels of niacin and biotin. After a period, trout were killed and their livers analyzed for the vitamin content. The diet level of the vitamin causing maximum storage in the liver was considered as the tentative requirement of the trout. The requirement for niacin was found to be between 3.0 and 4.1 milligrams per kilogram of trout daily. Maximum storage was between 34 and 38 micrograms per gram of liver. There was no difference in requirement between species or the two temperatures of the experiment. There was a difference between species in their requirement for biotin. Brook and rainbow trout needed between 6,700 and 26,880 milli-micrograms per kilogram of weight and brown trout between 43,360 and 76,980 milli-micrograms. Temperature of the experiment had no effect upon the requirement. Maximum storage was approximately 1,100 milli-micrograms per gram of liver in brown trout and about 1,200 milli-micrograms for brook and rainbo...

The Physiological Effect of Sodium Chloride upon Brook Trout

Abstract Feeding sodium chloride in gelatin capsules to brook trout caused a rise in blood salt when amounts of 10, 15, 20, and 25 milligrams were ingested. No effect on the chloride level was found when 5 milligrams were fed. An edema resulted from feeding the two higher levels. This disappeared in the 20 milligram experiment with no loss of fish, but caused a mortality in the 25 milligram level. The absorption curves for salt were similar to those described for carbohydrates. Excretion curves were found to be curvilinear, but showed a break in the two higher levels with the appearance of edema. It was necessary to feed between 0.91 and 1.82 grams of salt per kilogram of body weight to produce a rise in blood salt and between 2.72 and 3.64 grams per kilogram to cause an edema. Salt baths of 3.0 and 5.0 per cent caused an increase in salinity of the blood of trout. A 2.5 bath had no such effect. For the shorter periods of immersion, an increase in blood salt was quickly eliminated upon return of the fish ...

The Vitamin B Requirement of Trout

Abstract Brook, brown, and rainbow trout were fed diets containing various levels of thiamin, pantothenic acid, and riboflavin. After a period trout were killed and their livers analyzed for the vitamin content. The diet causing maximum storage was considered to be the tentative requirement of the trout. No difference was found between the requirement of three species of trout and no difference was found between the two temperatures at which the experiment was run. The tentative requirement for riboflavin was established at between 0.44 and 0.68, pantothenic acid between 0.97 and 1.25, and thiamin between 0.150 and 0.186 milligrams per kilogram of body weight per day. The maximum storage was found to be between 18 and 20 micrograms of pantothenic acid, 15 and 16 micrograms of riboflavin, and 3.5 and 4.5 micrograms of thiamin per gram of liver tissue. A difference was found between the two series with respect to the level of stored pantothenic acid and thiamin. This difference may be a function of age or s...

The Riboflavin and Pantothenic Acid Requirement of Brook Trout

Abstract Experiments were conducted to determine the riboflavin and pantothenic acid requirement of brook trout. Groups of trout were fed diets containing different levels of the vitamins and after a period the fish were killed and their livers analyzed micro-biologically to determine the amount of storage of the vitamins. It was found that up to a maximum, the amount of storage increased with the level of the vitamins in the diet. When a maximum level was reached in the liver additional amounts in the diet did not increase the liver content. It has been tentatively concluded that brook trout require between 0.36 and 0.53 milligrams of riboflavin per kilogram of body weight daily and between 1.11 and 1.45 milligrams of pantothenic acid. Anemic fish contained low levels of both these vitamins, supporting the conclusion of Tunison et al. (1943) that they play a role in trout anemia. A deficiency of pantothenic acid resulted in a gill disease, confirming the results of Wolf (1943), but it is thought that it ...

Evaluation of Salmon Flesh and Salmon Viscera in the Diet of Chinook Salmon Fingerlings

Abstract The addition of salmon flesh and salmon viscera to a diet for chinook salmon fingerlings produced growth equal to that resulting from all-meat diets. The cost of production was reduced considerably. Salmon flesh did not prevent the appearance of an anemic condition and therefore is considered deficient in the anti-anemia factor. Some evidence obtained indicated that salmon flesh might have a destructive influence upon the anti-anemia factor present in other foods. This effect may be similar to that exhibited by other frozen fish upon vitamin B1. Salmon viscera in the diet prevented anemia in some instances and is presumed, therefore, to contain some anti-anemia factor. However, it cannot be fed as a sole diet over long periods at the Leavenworth, Washington, Station.