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Fish - Wikipedia, the free encyclopedia |
 | | All sharks in the family Lamnidae – shortfin mako, long fin mako, white, porbeagle, and salmon shark – are known to have the capacity for endothermy, and evidence suggests the trait exists in family Alopiidae (thresher sharks). |
 | | The degree of endothermy varies from the billfish, which warm only their eyes and brain, to bluefin tuna and porbeagle sharks who maintain body temperatures elevated in excess of 20 °C above ambient water temperatures. |
 | | Endothermy, though metabolically costly, is thought to provide advantages such as increased contractile force of muscles, higher rates of central nervous system processing, and higher rates of digestion. |
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