Pond Boss Forums INTRO Questions & Observations Palmetto Bass vs Sunshine Bass

Studying up on the varieties of hybrid striped bass and was curious as to the knowledge on here about the differences. It seems like the sunshine bass is easier to produce, and more efficient in the aquaculture world. Are there advantages such as greater size potential of the palmetto? And are there any non public hatcheries that produce the palmetto?

I'm hoping to use this thread to link some of the articles discussing the two.

Findings involving initial growth in aquaculture setting......

https://opensiuc.lib.siu.edu/fiaq_pubs/67/

Here's a discussion, where I believe Bruce (aquaman) chimes in and says there isn't a significant difference in top end size. So I guess that settles that speculation.

https://www.nefga.org/forum/fishing-and-...different-names

Cold Tolerance and Fatty Acid Composition of Striped Bass, White Bass, and Their Hybrids

ANITA M. KELLY AND CHRISTOPHER C. KOHLER
Fisheries Research Laboratory and Department of Zoology, Southern Illinois University at Carbondale, Carbondale, Illinois 62901-6511, USA

Abstract.—Cold tolerance of striped bass Morone saxatilis, white bass M. chrysops, palmetto bass (female striped bass & male white bass), and sunshine bass (female white bass & male striped bass) were compared under controlled laboratory conditions. Two groups of each taxon were acclimated at 20.8C in a recirculating-water system housed in an environmental chamber and were fed either a natural or prepared diet for 84 d. The fatty acid composition of the natural diet was 13% more unsaturated than that of the prepared diet. Fish fed the natural diet subsequently had unsaturated : saturated fatty acid ratios 10–25% higher than fish fed the prepared diet. After being subjected to identical simulated cold fronts (108C drop in surface water temperature, as if the fish were conned in cages or pens), all groups of fish fed the prepared diet suffered high mortality (50–90%) whereas there was zero mortality among the groups receiving the natural diet. White bass and sunshine bass fed the prepared diet had higher survival rates (50% and 40%, respectively) compared with their striped bass and palmetto bass counterparts (10% and 20%, respectively). The lower incipient lethal temperature was higher for fish fed the prepared diet (5.9, 4.8, 2.5, and 1.98C for striped bass, palmetto bass, sunshine bass and white bass, respectively) than for those fed the natural diet (near 0.08C, but 1.88C for sunshine bass). Both studies reflect a maternal affect on cold tolerance, with white bass being most tolerant. We demonstrated that diet-induced muscle fatty acid composition directly affects cold tolerance of striped bass, white bass, and their hybrids.

Thank you ewest. Was hoping you’d post a few of the studies you have access to. Good stuff.

Question... do most state agencies breed palmetto, and why would they? Is access to adult breeders the difference?

https://srac.tamu.edu/ HSB Fact sheets.

https://srac.tamu.edu/serveFactSheet/54 Hybrid Striped Bass: Biology and Life History

https://srac.tamu.edu/serveFactSheet/55 Hybrid Striped Bass: Hatchery Phase

https://srac.tamu.edu/serveFactSheet/56 Hybrid Striped Bass: Fingerling Production in Ponds

https://srac.tamu.edu/serveFactSheet/57 Hybrid Striped Bass: Pond Production of Foodfish

https://srac.tamu.edu/serveFactSheet/283 Feeds and Feeding of Hybrid Striped Bass

For a long time the studies on HSB were geared toward fish for food production (aquaculture). In last 10-15 yrs more has been done on the use of HSB for recreational fishing.

When raising hybrid striped bass in cages, several producers have reported sudden losses of hybrids when the water temperature rapidly decreased by several degrees in a relatively short period of time (Valenti 1989; A. M. Kelly and C. C. Kohler, personal observation). The rapid onset of cold temperatures has been reported as the cause of death in several species of fish (Verril 1901; Storey 1937; Galloway 1941; Gunther 1941; Ash et al. 1974; Coutant 1977; Mitchell 1990). It is believed that the lipid composition in the fish muscle plays a vital role in the ability of fish to adapt from one temperature to another (Hazel 1984; Greene and Selivonchick 1987; Henderson and Tocher 1987). Phospholipids are the class of lipids in which the most obvious changes occur. As environmental temperatures decrease, the invariable response is an increase in fatty acid unsaturation (Johnston and Roots 1964; Caldwell and Vernberg 1970; Hazel 1979; Cossins and Prosser 1982). Conversely, as ambient temperatures increase, phospholipid saturation must also increase to avoid excess fluidity. The dynamics of lipid composition of cells occurs in order to maintain a constant fluid matrix for enzymes associated with membranes (Greene and Selivonchick 1990). Different species of fish differ in their patterns of fat deposition and mobilization, which in turn affects the temperature range in which the species can grow and survive. For example, the Nile tilapia Oreochromis niloticus does not store excess lipids in the musculature but rather relies on visceral deposits that it is incapable of mobilizing at low temperatures, which results in high mortalities between 8°C and 6.5°C (Satoh et al. 1984). Viola et al. (1988) demonstrated that the common carp Cyprinus carpio, which is capable of mobilizing lipids from muscular and visceral deposits, is able to survive to 4.5°C under the same conditions.

The amount of unsaturated fatty acids in the muscle is believed to affect a fish's ability to tolerate lower temperatures (Hoar and Dorchester 1949; Hoar and Cottle 1952a, 1952b). In general, the tissue temperature of fish is within 1°C of the ambient water temperature (Carey et al. 1971; Reynolds et al. 1976). Physiologically, fish are affected by variations in water temperature in two ways (Hochachka and Somero 1984). First, temperature determines the rate of chemical reactions, and secondly, temperature dictates the point of equilibrium between the formation and disruption of the macromolecular structures in biological membranes. Structural flexibility, therefore, is a requirement for integrity of biological membranes (Hazel 1993). Cold temperatures constrain this flexibility and, as a result, stabilize less active conformations. The rate of increase in the ability of fish to tolerate higher temperatures usually requires less than 24 h at temperatures above 20°C, whereas the gain in resistance to lower temperatures is a much slower process, requiring up to 20 d in some species (Doudoroff 1942; Brett 1944). The rate of resistance to lower temperatures is governed in part by the rate of metabolism, which is depressed at lower environmental temperatures. The simulated cold front in this study resulted in higher mortalities
Diets influence the fatty acid composition in several species of fish (Henderson and Tocher 1987; Lovell 1989; Seo et al. 1994), and the ability of a fish to alter its lipid composition when placed in colder water is one factor that determines survival. For example, summer harvest syndrome is an anomaly seen in goldfish Carassius auratus when they are harvested in the summer and placed in tanks containing water that is colder than the pond water (Mitchell 1990). The death of these fish is thought to be a result of the fat that the goldfish consume or produce (Mitchell 1990). Goldfish with high concentrations of saturated body fat are less tolerant of temperature change than fish with high concentrations of unsaturated body fat. Similarly, rainbow trout Oncorhynhcus mykiss that have been fed diets high in saturated fats stiffen and die when placed in cold water (Mitchell 1990). In these fish, the fat apparently hardens in the colder water, causing the fat-impregnated muscles to stiffen and the fish to become exhausted and lose movement.

Although it has been hypothesized that temperature is closely linked to membrane composition, relatively few studies have been conducted to determine if a correlation exists between lipid composition and cold tolerance. This study was designed to determine the effect of a sudden temperature change (a simulated cold front) on striped bass, white bass, and their hybrids fed either a natural or prepared diet, as well as to determine their lower incipient lethal temperature. The association of fatty acid composition and unsaturated: saturated fatty acid ratios in these fish were examined with respect to their tolerance to cold.

We demonstrated that diet-induced muscle fatty acid composition directly affects cold tolerance of striped bass, white bass, and their hybrids. Fish fed fathead minnows had fatty acid ratios 10–25% higher than fish fed a prepared diet. When subjected to a simulated cold front, all groups of fish fed the prepared diet suffered high mortality (50–90%) whereas the groups fed the natural diet experienced zero mortalities. The LILT was also higher for fish fed the prepared diet.



Fish deaths due to cold temperatures have frequently been reported. It is generally believed that deaths arise from the rapidity of dropping temperatures whereby the fish are unable to acclimate to the lower temperature despite being within their biokinetic range. It is consequently critical especially in autumn to feed fish of the genus Morone, and possibly other genera, a diet that is relatively low in saturated fats when they are confined to surface waters in cages or pens.

This is great stuff. Thanks so much.

What message do you ultimately get out of that information NEDOC? Feed less in late fall and let the fish depend more on natural food? Change or at least pay attention to the type/quality of feed fed?

I agree it is great information. Now how to change management to benefit?

I’d have to study up and feeds and their fat content to comment on that. Hope to get around to that.