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Changes in seawater adaptability and blood thyroxine concentrations during smoltification of the masu salmon, Oncorhynchus masou, and the amago salmon, Oncorhynchus rhodurus

Kohei Yamauchi, Nobuhisa Koide, Shinji Adachi, Yoshitaka Nagahama

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Key concepts: Smoltification, Oncorhynchus, Biology, Seawater, Osmoregulation, Hatchery, Fishery, Zoology

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Changes in seawater adaptability and blood thyroxine concentrations during smoltification of the masu salmon, Oncorhynchus masou, and the amago salmon, Oncorhynchus rhodurus — Research Paper | ScholarLens