Table 1.
Temperature-specific rates of decomposition (k) of carcasses of chum salmon (Oncorhynchus keta), rainbow trout (O. mykiss), and pink salmon (O. gorbuscha). Values of k were derived from equation (2). Carcass decomposition occurred either in air or under water, with minimal exclusion of scavenging invertebrates.
| Species | Temperature (°C) | k | Exposure | Source |
|---|---|---|---|---|
| Chum salmon | −0.5 | −0.0018 | Air | Stalmaster & Gessaman 1984 |
| Rainbow trout | 4.2 | −0.0155 | Water | Minshall et al. 1991 |
| Chum salmon | 4.3 | −0.0314 | Air | Stalmaster & Gessaman 1984 |
| Rainbow trout | 4.4 | −0.0210 | Water | Fenoglio et al. 2010 |
| Chum salmon | 8.0 | −0.0236 | Water | Stalmaster & Gessaman 1984 |
| Chum salmon | 8.0 | −0.0358 | Water | Stalmaster & Gessaman 1984 |
| Rainbow trout | 8.6 | −0.0479 | Water | Minshall et al. 1991 |
| Pink salmon | 9.5 | −0.0330 | Water | Chaloner et al. 2002 |
| Rainbow trout | 16.0 | −0.0570 | Water | Fenoglio et al. 2005 |