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Table 1 Initial weight, fork length, tag burden for weight (tag weight/fish weight) and tag burden for length (tag length/fish length) for juvenile Chinook salmon in three tag treatments (control, standard and injectable) two temperature treatments; cool (13.4 °C) and warm (17.8 °C), and two surgeons (novice and experienced)

From: The effects of water temperature, acoustic tag type, size at tagging, and surgeon experience on juvenile Chinook salmon (Oncorhynchus tshawytscha) tag retention and growth

Tag treatment n Weight (g) Fork length (mm) Tag burden weight (%) Tag burden length (%)
Mean ± SD Range Mean ± SD Range Mean ± SD Range Mean ± SD Range
Cool temperature
 Control 32 7.0 ± 1.0 5.2–8.7 86.7 ± 4.0 81–93     
 Standard 32 7.4 ± 1.1 5.8–10.0 87.9 ± 4.3 81–97 4.14 ± 0.6 3.0–5.2 12.2 ± 0.6 11.0–13.2
 Injectable 32 7.2 ± 1.0 5.6–9.4 87.4 ± 3.6 81–93 3.1 ± 0.4 2.3–3.9 17.2 ± 0.7 16.1–18.5
Warm temperature
 Reference 32 7.1 ± 1.0 5.6–8.9 87.3 ± 3.7 81–94     
 Standard 32 7.0 ± 1.1 5.3–9.3 86.9 ± 3.7 81–94 4.4 ± 0.7 3.2–5.7 12.3 ± 0.5 11.4–13.2
 Injectable 32 7.0 ± 0.7 5.8–8.1 86.8 ± 2.5 82–92 3.2 ± 0.3 2.7–3.8 17.3 ± 0.5 16.3–18.3