Comparative developmental biology of pink salmon, Oncorhynchus gorbuscha, in southern British Columbia

Eggs and alevins from 21 families of pink salmon, Oncorhynchus gorbuscha , from five odd-year broodline stocks spawning in southern British Columbia were incubated under controlled water temperatures of 4° C, 8° C and 12° C. There were significant differences in egg survival among stocks and among families within stocks at all incubation temperatures, but the differences were greatest at 4° C. Alevin survival was at least 97% for each stock at each temperature. The most northern spawning stocks had higher egg survival at 4° C than did the others. Hatching time of the alevins and emergence time of the fry were similar for all five stocks. Alevins hatching at 8° C were longer than those hatching at 4°C or 12°C, but there were no stock differences in alevin length or tissue weight. Stocks with larger eggs produced alevins of greater total weight and more yolk. Emergent fry from Vancouver Island stocks had the greatest tissue weight at 12° C, but Fraser River fry were heaviest at 8° C. There were significant differences among families within stocks for alevin and fry size parameters, suggesting that family variation should be accounted for in studies of salmonid developmental biology.