Fig 1.
Effect of temperature on the development time from fertilization to first food intake (in days) for brown trout (Salmo trutta).
Each point represents one value per temperature.
Fig 2.
Effect of temperature on the percentage of days per time period for brown trout (Salmo trutta).
P1: from fertilization to hatching, P2: from hatching to emergence, and P3: from emergence to first food intake. Only one value was used per temperature.
Fig 3.
Effect of temperature on the survival rate (%) of brown trout (Salmo trutta) from fertilization to first food intake.
Each line corresponds to the mean of dead individuals obtained for the 8 racks per day per temperature cumulated throughout the experiment.
Table 1.
Effect of temperature on the daily mortality rate (in percentage) of brown trout (Salmo trutta) during each of the three studied period.
P1: from fertilization to hatching; P2: from hatching to emergence; P3: from emergence to first food intake. Mean (± S.D.), with n = 8 (racks). Values with the same superscript letter indicate no significant difference between temperatures within each period (Tukey, p < 0.05).
Fig 4.
Effect of temperature on a) the deformity rate (%), and b) survival rate of well-formed fry (%) at three different stages (hatching, emergence, and first food intake) for brown trout (Salmo trutta). Mean (± S.D.), with n = 8 (racks). Values with the same superscript letter indicate no significant difference between temperatures for each of the three stages (Tukey, p < 0.05).
Fig 5.
Effect of temperature on the total length of fry of brown trout (Salmo trutta) at hatching, emergence, and first food intake.
Mean (± S.D.), with n = 8 (racks). Values with the same superscript letter indicate no significant difference between temperatures for each of the three stages (Tukey, p < 0.05).
Fig 6.
Principal Components Analysis performed on six morphometric parameters measured on brown trout (Salmo trutta) fry, a) at hatching, b) at emergence, and c) at first food intake. TL = total length, HM = height of the myotome, ED = eye diameter, MT = mass of tissue, MY = mass of yolk sac, and YSD = yolk sac diameter. Each point, representing a mean individual (calculated from the 16 fry sampled per rack), was plotted for the first and second axes for the purpose of clarity. The groups are based on a hierarchical cluster analysis.
Fig 7.
Effect of temperature on the energy value of fry of brown trout (Salmo trutta) at hatching, emergence, and first food intake, a) whole fry, b) tissue, and c) yolk sac. Mean (± S.D.), with n = 8 (racks). Values with the same letter indicate no significant difference between temperatures for each of the three stages (Tukey, p < 0.05).