THE BIOCHEMICAL CHARACTERISTICS AND HATCHING PERFORMANCE OF CULTURED AND WILD ATLANTIC SALMON (SALMO-SALAR) EGGS

The biological, morphological, and biochemical characteristics of Atlantic salmon (Salmo salar) eggs were examined as potential egg-quality criteria. In addition, the metabolic utilization of body stores during early development of cultured and wild Atlantic salmon was compared. Fertilization and hatching success and survival of developing embryos and alevins were recorded as a biological measure of egg quality. This measure was related to levels of protein, lipid, carbohydrate, dry matter, and ash as potential biochemical indicators, and to egg size, yolk-sac volume, and alevin size at hatching as potential morphological indicators of egg quality. Egg diameter and alevin length were positively correlated with egg weight and alevin weight, respectively, whereas egg diameter and weight were not correlated with alevin length and weight. Eggs collected from wild Atlantic salmon had higher protein, lipid, carbohydrate, and energy content, which declined simultaneously during development, and were associated with higher fertilization and hatching success and greater size and survival of embryos and alevins, than those collected from cultured stock. It is suggested that for egg-quality criteria, energy content of eggs can be used as a condition index for development and survival of salmonids.