Slimy
brown gills in post-harvest fish have been observed in Scotland,
Ireland and Australia, giving the gills the appearance that the
fish have been dead for days rather than hours. Investigations in
this problem have shown that the brown gills have a more acidic pH
than gills with a normal colouration. A likely explanation for this
problem is a build up of blood carbon dioxide levels, the resulting
blood acidosis leading to a more rapid post-mortem autolysis of the
gills.
Carbon
dioxide is excreted from the fish at the gills, across a
concentration gradient, thus the higher the environmental CO2,
the poorer the excretion of CO2 from the fish. Conditions where CO2
can build up in the environment would include poor water flow through
the pre-harvest crowd; or poor off-gassing in a recirculation system
on a harvest well boat. This condition can be further exacerbated by
concurrent gill disease.
To
avoid this happening, always ensure there is a good water flow
through the pre-harvest crowd, ensure good degasification on the well
boat, keep the pre-harvest crowd times to as short as practical, and
look after gill health.
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This blog is written by staff at International Aquafeed Magazine which is published and supported by Perendale Publishers Limited. To get your copy of PPL's web application, 'PPLAPP' click here.
Maybe this is the result of over crowding the fish.
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