Endurance and Muscle Lactic Acid of Swimming Jack Mackerel

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  • Xu Gang
    Faculty of Fisheries, Tokyo University of Fisheries Fisheries and Marine Institute of Memorial University of Newfoundland
  • Shirai Takaaki
    Faculty of Fisheries, Tokyo University of Fisheries
  • Arimoto Takafumi
    Faculty of Fisheries, Tokyo University of Fisheries

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  • Endurance and Muscle Lactic Acid of Swi

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The swimming endurance was measured in a flume tank at 20°C water temperature for 14.5-21cm long jack mackerel Trachurus japonicus. The endurance time (E. s) decreased drastically as the speed (U. BL/s) increased. An equation log E=-0.35 U+5.63 was derived. The maximum sustained speed of 6.2 BL/s was recorded for a 14.5cm fish. Swimming at 10.8 BL/s could not continue for more than 25 s for an 18.3cm fish. The concentration of lactic acid (mg per 100g wet muscle) in the red and white muscles of fish that swam at 78cm/s (4.2 BL/s) and 124cm/s (7.1 BL/s) was measured to compare with those of the control fish. In addition, the lactic acid change in the stages of 3, 12, and 24 h recovery after exhaustion was measured. The lactic acid concentration of the fish swam at 124cm/s increased to 176 and 486mg in the red and white muscles respectively, almost twice that of the control fish. The lactic acid concentration of the exhausted fish decreased to the same levels as the control fish in both muscle types after 3 h of recovery.

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