Embryonic temperature and the relative timing of muscle-specific genes during development in herring (Clupea harengus L.).

Functional consequences and population differences in the developmental plasticity of muscle to temperature in Atlantic herring Clupea harengus

The development of the axial muscles was investigated in Atlantic herring Clupea harengus from 2 spring-spawning (Clyde and Blackwater) and 1 autumn-spawning (Manx) populations in 2 successive years. The results indicate significant developmental differences between stocks. Myofibril synthesis and the development of acetylcholinesterase activity at the neuromuscular junctions occurred later wit...

Temperature and myogenesis in embryos of the Atlantic herring Clupea harengus

The development of axial muscles has been investigated in spring-spawning Atlantic herring (Clupea harengus L.) reared at 5, 8, 12 and 15 °C. In 1994, around 90 % of embryos hatched after 28 days at 5 °C, 16 days at 8 °C, 9 days at 12 °C and 8 days at 15 °C. The somites were formed from cells of the paraxial mesoderm in a rostral to caudal direction, starting at the neural p...

Development of swimming movements and musculature of larval herring (Clupea harengus).

A kinematic analysis was made of swimming of larval herring Clupea harengus L. Swimming style was found to change with growth and development; the amplitude of swimming movements of early post-yolk-sac larvae increases linearly towards the tail, a style of swimming which relies mainly on resistive forces for propulsion. Later, after the caudal and dorsal fins have developed, the swimming style ...

Cadmium, lead, and mercury concentrations in whole-fish, liver, and muscle of herring (Clupea harengus) and perch (Perca fluviatilis)

Effect of smoking and refrigeration on lipid oxidation of Clupea harengus: A fish commonly consumed in Cameroon

Changes in lipids of herring (Clupea harengus) muscle during different smoking methods and 9 days of refrigeration at 4°C were investigated. The proximate analysis of raw herring revealed that the total lipid, the total protein content and the crude ash were 10.20%, 69.43%, and 19.42%, respectively. The results also indicated that during all processing free fatty acids (FFAs) and peroxide value...