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PROJECT NUMBER • 2010-778
PROJECT STATUS:
COMPLETED

SCRC: Optimising harvest practices for Yellowtail Kingfish

Farmed Yellowtail Kingfish (YTK) is considered to be a premium quality fish, ideal for sashimi and sushi, dishes comprised of raw fish. To be acceptable for such delicacies the flesh has to be oily, firm and slightly translucent, with a fine creamy texture and a delicate flavour. The price received,...
ORGANISATION:
Flinders University
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PROJECT NUMBER • 2009-782
PROJECT STATUS:
COMPLETED

SCRC: SCRC Honours Scholarship H4.10 - Impact of fish oil replacement on the expression of antioxidant genes and genes involved in the synthesis of highly unsaturated omega-3 fatty acids in YTK liver and muscle tissue. (Dr Kathy Schuller; Student Nathan Rout-Pitt)

Fish flesh contains high levels of omega-3 long chain polyunsaturated fatty acids (n-3 LCPUFA) such as eicosapentaenoic (EPA) and docosahexaenoic acid (DHA) are beneficial for human health to help brain and neural development, decrease the risk of cardiovascular disease and help various other...
ORGANISATION:
Flinders University
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PROJECT NUMBER • 2011-758
PROJECT STATUS:
COMPLETED

SCRC: Developing efficient diagnostic tools for assessing resistance to viral infection in abalone and oysters

The project examined the genetic basis of antiviral resistance in oysters and abalone in response to the significant disease threats posed by oyster and abalone herpesviruses. Laboratory-based systems for the growth and assay of such viruses are problematic. The project undertook to measure the...
ORGANISATION:
Flinders University
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