One why of the warmth of warm-bodied fish



Title One why of the warmth of warm-bodied fish
Author(s) E. D. Stevens, F. G. Carey
Journal American Journal of Physiology
Date 1981
Volume 240
Issue 3
Start page R151
End page R155
Abstract Tuna are unusual among fish in that they are warm bodied. It is agreed that one adaptive advantage to being warm is that the warmth increases the rate of delivery of oxygen from the cell boundary to the mitochondria by myoglobin. Tuna have extremely high rates of oxygen uptake, much higher than other fish and close to the rates achieved by mammals. They have an extraordinary capacity to maintain high cruising speeds for a long time. Tuna have much red muscle that contains a high concentration of myoglobin. The effect of temperature on simple diffusion of oxygen is very small whereas the potential effect on facilitated diffusion by myoglobin is large.

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