WB glucose did not change with temperature treatment (F3, 160 = 2.56, P = 0.057) or time (F4, 160 = 1.72, P = 0.15; Table 3). However, as noted above, significant differences were observed between WB glucose pre-thermal stress time points (P = 0.007; Table 1). Table 3:Mean whole blood lactate and glucose (±SEM) in juvenile Atlantic salmon exposed to 16–21°C (control group) for 5 days; or multi-day thermal stress (18–27°C, 20–27°C or 22–27°C)Treatment (°C)Time point (h)12*24**48a60a72a108a120aWhole blood glucose 16–211.9 ± 0.293.2 ± 0.373.1 ± 0.322.1 ± 0.392.1 ± 0.372.0 ± 0.272.0 ± 0.19 18–271.5 ± 0.152.0 ± 0.262.9 ± 0.292.7 ± 0.562.0 ± 0.262.7 ± 0.361.8 ± 0.18 20–27––1.8 ± 0.263.2 ± 0.422.7 ± 0.153.0 ± 0.421.9 ± 0.31 22–27––2.9 ± 0.282.8 ± 0.642.1 ± 0.361.9 ± 0.302.3 ± 0.2812*24*48a60b72ab108b120aWhole blood lactate 16–212.6 ± 0.283.3 ± 0.423.7 ± 0.443.4 ± 0.604.6 ± 0.714.8 ± 0.852.1 ± 0.22 18–273.7 ± 0.832.8 ± 0.343.1 ± 0.394.5 ± 0.882.6 ± 0.253.8 ± 0.301.9 ± 0.39 20–27––2.5 ± 0.374.3 ± 0.422.9 ± 0.374.5 ± 0.504.0 ± 0.73 22–27––3.6 ± 0.795.2 ± 0.503.2 ± 0.364.8 ± 0.923.2 ± 0.16Stress occurred from 60 to 120 h. Pre-thermal stress sampling (12 and 24 h) assessed the effect of ‘trial’ and ‘bank’ and was analyzed separately.Letters are indicative of significance between sampling time points during thermal ramping (t = 48 h–120 h; P < 0.05). Asterisks are indicative of significance between pre-thermal stress sampling time points.