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<br />Executive Summary <br /> <br />Young razorback sucker Xyrauchen texans and Colorado squawfish Ptychocheilus lucius <br /> <br /> <br />were marked by freeze branding and fluorescent elastic polymer (elastomer), The elastomer implant <br /> <br /> <br />was located at the base of the anal fin and on the operculum (razorback sucker) or lower jaw <br /> <br /> <br />(Colorado squawfish) and consisted of one of four colors: green, blue, red, or orange. Freeze <br /> <br />branding had retention rates of 99% after 15 months for both species, Elastomer recognition was <br /> <br /> <br />better for Colorado squawfish (grand mean 74%) than razorback sucker (grand mean 60%) after 15 <br /> <br /> <br />months, No elastomer location proved to be superior to the others. Red and orange had the best <br /> <br /> <br />recognition, blue the poorest. The red and orange elastomer implant for young Colorado squawfish <br /> <br />had five month retention rates of 95%. Given these results the following recommendations are <br /> <br />proposed, <br />1, Freeze branding had excellent retention for 15 months for both razorback sucker and <br /> <br />Colorado squawfish and could easily substitute for the use of internally implanted passive <br /> <br /> <br />integrated transponder (pIT) tags following the first growing season, <br /> <br /> <br />2, Elastomer recognition, although acceptable for.short time periods (red ~d orange) on <br /> <br /> <br />Colorado squawfish, are not recommended for marking fishes if identification is desired <br /> <br />beyone 12 months, <br /> <br /> <br />3, One person implanting elastomer at two locations on each fish and one person <br /> <br />anesthetizing and handling fish can mark 130-140 fish per h, Approximately three times that <br /> <br />number can be freeze-branded per h, The greater retention time and efficiency in marking <br /> <br />makes the use of freeze branding the practical replacement for PIT tagging during the first <br /> <br />two growing seasons of hatchery reared fishes, <br /> <br />5 <br />