Fat or oil content in fish is an economically important trait as it is one of the primary determinants of flesh quality and consumer perception of the end-product. The market value of a carcass or fillets, particularly of large species such as kingfish and tuna, can be strongly influenced by the percentage of fat in the tissues. Yet little is known about the heritability and genetics behind lipid deposition in YTK, and thus the current ability to select for and improve this highly marketable trait is limited. This research will address this deficiency by developing pedigree-based selection for flesh oil content and identifying, as well as quantifying, genes and gene expression associated with this trait.
Final report
Fat or oil content in fish is an economically important trait as it is one of the primary determinants of flesh quality and consumer perception of the end-product. The market value of a carcass or fillets, particularly of large species such as kingfish and tuna, can be strongly influenced by the percentage of fat in the tissues.
Yet little is known about the heritability and genetics behind lipid deposition in Yellowtail Kingfish, and thus the current ability to select for and improve this highly marketable trait is limited. This project addressed this deficiency by developing pedigree-based selection for flesh oil content and identifying, as well as quantifying, genes and gene expression associated with this trait.
