Effects of post-ovulatory oocyte ageing and temperature on egg quality and on the occurrence of triploid fry in rainbow trout, Oncorhynchus mykiss

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Egg and sperm quality in fish. (2010, background): “In rainbow trout, temperatures of 15 C and above can significantly reduce egg quality (Pankhurst et al., 1996; Aegerter and Jalabert, 2004) and in brook trout (Salvelinus fontinalis) temperatures of 12 C and above sig-”
Egg quality in fish: Present and future challenges (2015, background): “For example, exposure of female rainbow trout to 17°C (i.e., in the range of the temperature of the species) for a few weeks before ovulation leads to reduced embryonic survival, increased malformation rate, and increased occurrence of triploid fry (Aegerter and Jalabert, 2004).”
A mechanism for cryptic female choice in chinook salmon (2008, background): “For example, salmonids can also hold their ovulated eggs in the body cavity for at least a week (Aegerter and Jalabert 2004), and postovulatory aging of the eggs in the body cavity can affect the composition of the ovarian fluid (Rime et al. 2004).”
The importance of parentage in assessing temperature effects on fish early life history: a review of the experimental literature (2011, background): “Similarly, the potential importance of examining the persistence of intergenerational temperature effects was revealed in two studies that showed larval mortality patterns were dramatically different before and after hatch (Aegerter and Jalabert 2004; Phelps et al. 2007).”