AI Article Synopsis

  • This study investigated the effects of jellyfish, specifically Cyanea capillata, on the gills of Atlantic salmon smolts, revealing significant acute and chronic responses in the fish.
  • After exposure to jellyfish, the salmon experienced immediate physical changes and alterations in blood chemistry, which resolved within four days.
  • Histopathological examination indicated that jellyfish stings caused various gill lesions, suggesting that the impact of jellyfish blooms on aquaculture and fish health may be greater than previously understood.

Article Abstract

Jellyfish-induced gill pathology relies upon occasional diagnostic observations yet the extent and impact of jellyfish blooms on aquaculture may be significant. Idiopathic gill lesions are often observed in apparently healthy fish. This study exposed Atlantic salmon (Salmo salar L.) smolts to macerated Cyanea capillata at 2.5 and 5 g/L for 2 hr under controlled laboratory conditions. Blood chemistry and gill histopathology were examined over a subsequent 4-week period. Fish showed an acute response to the presence of jellyfish, including characteristic external "whiplash" discoloration of the skin and acute increases in blood electrolytes and CO concentration; however, these were resolved within 4 days after exposure. Histopathologically, gills showed first an acute oedema with epithelial separation followed by focal haemorrhage and thrombus formation, and then progressive inflammatory epithelial hyperplasia that progressively resolved over the 4 weeks post-exposure. Results were consistent with the envenomation of gills with cytotoxic neurotoxins and haemolysins known to be produced by C. capillata. This study suggests that many focal hyperplastic lesions on gills, especially those involving focal thrombi, may be the result of jellyfish stings. Thus, the presence of jellyfish and their impact may be severe and understated in terms of marine fish aquaculture and fish welfare.

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Source
http://dx.doi.org/10.1111/jfd.12771DOI Listing

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