The physiological causes of intraspecific differences in fitness components such as growth rate are currently a source of debate. It has been suggested that differences in energy metabolism may drive variation in growth, but it remains unclear whether covariation between growth rates and energy metabolism is: (i) a result of certain individuals acquiring and consequently allocating more resources to growth, and/or is (ii) determined by variation in the efficiency with which those resources are transformed into growth. Studies of individually housed animals under standardized nutritional conditions can help shed light on this debate. Here we quantify individual variation in metabolic efficiency in terms of the amount of adenosine triphosphate (ATP) generated per molecule of oxygen consumed by liver and muscle mitochondria and examine its effects, both on the rate of protein synthesis within these tissues and on the rate of whole-body growth of individually fed juvenile brown trout ( Salmo trutta ) receiving either a high or low food ration. As expected, fish on the high ration on average gained more in body mass and protein content than those maintained on the low ration. Yet, growth performance varied more than 10-fold among individuals on the same ration, resulting in some fish on low rations growing faster than others on the high ration. This variation in growth for a given ration was related to individual differences in mitochondrial properties: a high whole-body growth performance was associated with high mitochondrial efficiency of ATP production in the liver. Our results show for the first time, to our knowledge, that among-individual variation in the efficiency with which substrates are converted into ATP can help explain marked variation in growth performance, independent of food intake. This study highlights the existence of inter-individual differences in mitochondrial efficiency and its potential importance in explaining intraspecific variation in whole-animal performance.

Understanding factors affecting ectothermic fishes' capacity to cope with warming temperature is critical given predicted climate change scenarios. We know that a fish's social environment introduces plasticity in how it responds to high temperature. However, the magnitude of this plasticity and the mechanisms underlying socially-modulated thermal responses are unknown. Using the amphibious, selfing hermaphroditic mangrove rivulus fish (Kryptolebias marmoratus) as a model, we tested three hypotheses: 1) social stimulation affects physiological and behavioural thermal responses of isogenic lineages of fish, 2) social experience and acute social stimulation result in distinct physiological and behavioural responses, and 3) a desensitization of thermal receptors is responsible for socially-modulated thermal responses. To test the first two hypotheses, we measured the temperature at which fish emerged (i.e., pejus temperature) with acute warming with socially naive, isolated fish and socially experienced fish. Our results did not support our first hypothesis as fish socially-stimulated by mirrors during warming (i.e., acute social stimulation) emerged at similar temperatures as isolated fish. However, in support of our second hypothesis, prior social experience resulted in fish emerging at a higher temperature than socially naive fish suggesting an increase in pejus temperature with social experience. We measured whole-body cortisol concentrations of socially naive and socially experienced fish and determined that socially experienced fish had significantly higher cortisol concentrations than socially naive fish. To test our third hypothesis, we exposed socially experienced and naive fish to capsaicin, an agonist of TRPV1 thermal receptors. Socially experienced fish emerged at significantly higher capsaicin concentrations than socially naive fish suggesting a desensitization of their TRPV1 thermal receptors. Collectively, our data indicate that past and present social experiences impact the behavioural response of fish to high temperature. We also provide novel data suggesting that social experience affects the capacity of fish to perceive warm temperature.

Understanding factors affecting ectothermic fishes’ capacity to cope with warming temperature is critical given predicted climate change scenarios. We know that a fish's social environment introduces plasticity in how it responds to high temperature. However, the magnitude of this plasticity and the mechanisms underlying socially-modulated thermal responses are unknown. Using the amphibious, selfing hermaphroditic mangrove rivulus fish (Kryptolebias marmoratus) as a model, we tested three hypotheses: 1) social stimulation affects physiological and behavioural thermal responses of isogenic lineages of fish, 2) social experience and acute social stimulation result in distinct physiological and behavioural responses, and 3) a desensitization of thermal receptors is responsible for socially modulated thermal responses. To test the first two hypotheses, we measured the temperature at which fish emerged (i.e., pejus temperature) with acute warming with socially naïve, isolated fish and with fish that were raised alone and then given a short social experience prior to exposure to increasing temperature (i.e., socially experienced fish). Our results did not support our first hypothesis as fish socially-stimulated by mirrors during warming (i.e., acute social stimulation) emerged at similar temperatures as isolated fish. However, in support of our second hypothesis, a short period of prior social experience resulted in fish emerging at a higher temperature than socially naïve fish suggesting an increase in pejus temperature with social experience. To test our third hypothesis, we exposed fish having had a brief social interaction and naïve fish to capsaicin, an agonist of TRPV1 thermal receptors. Socially experienced fish emerged at significantly higher capsaicin concentrations than socially naïve fish suggesting a desensitization of their TRPV1 thermal receptors. Collectively, our data indicate that past and present social experiences impact the behavioural response of fish to high temperature. We also provide novel data suggesting that brief periods of social experience affects the capacity of fish to perceive warm temperature.