What is the importance of selective breeding for the increase in productivity in the aquaculture industry?
In the last 40 years, from the 1970s to the 2000s, the genetic progress has contributed to:
- A reduction in production time in fresh water (egg – smolt) from 16 to 8 months and seawater (smolt – harvest size) from 24 to 12 months
- Greater age for sexual maturation
- More efficient use of feed in that less feed is used per kilo meat produced
- Higher survival rate, for example, resistance to the viral disease infectious pancreatic necrosis (IPN) has increased
- Better filet quality in the areas of fat and color
In addition improved operational routines, more knowledge and experience in different areas, and development of vaccines for example, have also contributed to the positive results.
It is well documented that at least 40 % of the collective increase in productivity in the production of poultry, beef, pork, and salmon can be attributed to genetic progress through selective breeding.
Breeding stair: a step is a generation interval (4 years), the rise is the progress generated by the selection.