Innate susceptibility differences in Chinook salmon Oncorhynchus tshawytscha to Loma salmonae (Microsporidia)
dc.contributor.author | Shaw, Ross W. | |
dc.contributor.author | Kent, Michael L. | |
dc.contributor.author | Adamson, M. L. | |
dc.date.accessioned | 2020-10-06 | |
dc.date.accessioned | 2022-05-31T01:15:27Z | |
dc.date.available | 2022-05-31T01:15:27Z | |
dc.date.issued | 2000 | |
dc.description.abstract | Loma salmonae (Putz, Hoffman and Dunbar, 1965) Morrison & Sprague, 1981 (Microsporidia) is an important gill pathogen of Pacific salmon Oncorhynchus spp. in the Pacific Northwest. Three strains of chinook salmon O. tshawytscha were infected in 2 trials with L. salmonae by feeding of macerated infected gill tissue or per os as a gill tissue slurry. Intensity of infection was significantly higher in the Northern stream (NS) strain as compared to the Southern coastal (SC) and a hybrid (H) strain derived from these 2 strains. Both wet mount and histological enumeration of intensity of infection demonstrated strain differences. Survival in the NS strain was significantly lower than the other strains. The NS strain may represent a naive strain and be less able to mount an effective immune response against the parasite. | |
dc.description.uri | https://library.macewan.ca/full-record/edswsc/000165828100005 | |
dc.identifier.citation | Shaw, R.W., Kent, M.L.,and Adamson, M.L. (2000). Innate susceptibility differences in Chinook salmon Oncorhynchus tshawytscha to Loma salmonae (Microsporidia). Diseases of Aquatic Organisms. 43(1):49-53. | |
dc.identifier.doi | https://doi.org/10.3354/dao043049 | |
dc.identifier.uri | https://hdl.handle.net/20.500.14078/1782 | |
dc.language | English | |
dc.language.iso | en | |
dc.rights | All Rights Reserved | |
dc.subject | Loma salmonae | |
dc.subject | Microsporidia | |
dc.subject | innate susceptibility | |
dc.title | Innate susceptibility differences in Chinook salmon Oncorhynchus tshawytscha to Loma salmonae (Microsporidia) | en |
dc.type | Article | |
dspace.entity.type |