Improving the growth rate and flesh quality of cultured Barramundi: Investigating the effects of temperature, diet, and population [ 2006-08-08 - 2009-08-07 ]

Research Grant

Researchers: Professor Craig E Franklin (Chief Investigator) ,  Professor Craig Franklin (Chief Investigator) ,  Professor Craig Franklin (Chief Investigator) ,  Dr Richard Smullen (Partner Investigator)

Brief description Improving the growth rate and flesh quality of cultured Barramundi: Investigating the effects of temperature, diet, and population. Barramundi fillet is one of the premier seafoods available in Australia and the decline of wild fisheries has increased the demand for the cultured product. Accordingly, there has been a rapid growth of the barramundi farming industry, but competition from cheaper overseas imports has cut the sale price and profit margins of local growers. By developing methods to increase growth rates, this research has the potential to substantially increase profit margins by reducing production costs and increasing turnover. Improvement of flesh quality will also increase the attractiveness of barramundi fillet. Increasing the viability of barramundi culture in Australia will attract more growers and increase employment opportunities.

Funding Amount $171,000

Funding Scheme Linkage Projects

View this grant in the ARC Data Portal