With global salmon consumption having more than doubled in the last 15 years, optimising the embryonic development of the fish will increase production yield and meat quality, according to the research.<\/p>\n
Study author Neil Stickland explains: \u201cOur results demonstrate that whereas salmon incubated at 10\u00b0C hatch earlier, the fish incubated at 5\u00b0C show a more sustained period of posthatch muscle growth and by 21\u2022weeks are significantly longer, heavier and have more muscle fibres than those fish incubated at a higher temperature.<\/p>\n
\u201cWe also demonstrate that fish raised at 5\u00b0C show increased food seeking activity throughout development and that this may explain their sustained growth and muscle development.\u201d<\/p>\n
1,200 fertilised Atlantic salmon eggs were obtained from a hatchery in Pitlochry, Scotland. These were divided into two groups, one kept at 5\u00b0C and the other having the temperature gradually raised to 10\u00b0C over two days. After hatching, both groups of larvae were kept at 5\u00b0C \u2013 near the natural ambient temperature for Atlantic salmon.<\/p>\n
From each temperature group measurements were taken at six weeks and 21 weeks after first feeding. At least 20 fish from each group were measured for length and body mass.<\/p>\n
Embryos incubated at 10\u00b0C hatched 45 days after fertilisation, whereas embryos incubated at 5\u00b0C hatched 98 days after fertilisation (higher temperature embryos hatched twice as fast as those at 5\u00b0C).<\/p>\n
The average mass of the fish incubated at 10\u00b0C was significantly greater than those incubated at 5\u00b0C at six weeks after first feeding. However at 21 weeks the average mass of the fish incubated at colder temperatures was significantly heavier (after 21 weeks average wet mass of salmon incubated at 5\u00b0C was over 60% greater than salmon incubated at 10\u00b0C) in addition to being significantly longer (after 21 weeks average length of salmon incubated at 5\u00b0C was over 30% greater than salmon incubated at 10\u00b0C).<\/p>\n","protected":false},"excerpt":{"rendered":"
A study carried out by the Royal Veterinary College (RVC) has shown Atlantic salmon incubated at lower temperatures are longer, heavier, and more muscular than those incubated at higher temperatures.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[9],"tags":[],"sponsor":[],"class_list":["post-2214","post","type-post","status-publish","format-standard","hentry","category-industry-news"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/posts\/2214","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/comments?post=2214"}],"version-history":[{"count":0,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/posts\/2214\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/media?parent=2214"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/categories?post=2214"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/tags?post=2214"},{"taxonomy":"sponsor","embeddable":true,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/sponsor?post=2214"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}