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)
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 |