May 2, 2008

UK research finds lower temperature benefits salmon growth

Atlantic salmon incubated at lower temperatures are longer, heavier and more muscular than those incubated at higher temperatures, according to a study by UK's Royal Veterinary College (RVC).

With a growing global salmon consumption, optimising the embryonic development of the fish will increase production yield and meat quality, said the research.

About 1,200 fertilised Atlantic salmon eggs were obtained from a hatchery in Scotland. The eggs were then divided into two groups, with one incubated at 5C and the other at 10C.

After the hatching, the two groups of larvae were kept at 5C, which is near the natural temperature for Atlantic salmon.

Eggs incubated at 10C hatched after 45 days compared to the 98 days of 5C group. The average mass of the Atlantic salmon in the 10C group was also higher at 6 weeks after the first feeding.

However, the average mass of the 5C group Atlantic salmon became over 60 percent heavier than the 10C group at 21 weeks. They were also 30 percent longer compared to the salmon incubated at higher temperature.