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פותח על ידי קלירמאש פתרונות בע"מ -
Improving salinity tolerance in tilapias: Past experience and future prospects
Year:
2011
Authors :
חולתא, גדעון
;
.
כנעני, אבנר
;
.
Volume :
63
Co-Authors:
Cnaani, A., Institute of Animal Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Hulata, G., Institute of Animal Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
To page:
(
Total pages:
1
)
Abstract:
With increasing scarcity of fresh water available for aquaculture, especially in arid regions, development of tilapias that tolerate high salinity would increase fish (and hence, animal protein) production. We review culture practices, nutrition, physiology, and genetics, and propose approaches to improving salinity tolerance in tilapias. Physiological studies of biochemical pathways underlying phenotypic differences in salt tolerance can lead to genetic studies of intra and interspecific variation. Molecular technology can lead to studies on osmoregulation-related biochemical pathways, for which the euryhaline tilapia is an attractive model. Functional genomics and proteomics are powerful tools for studying the molecular bases of environmental adaptation and metabolic connections to osmoregulatory physiology. Both provide avenues for discovering novel pathways related to osmoregulation with relevance to aquaculture. Dietary supplementation with NaCl and optimized acclimation protocols are immediate and practical ways to improve salt tolerance. Inter-specific variation in salinity tolerance may be used to select salt-tolerant species and develop salt-tolerant hybrids. In the long term, quantitative trait loci associated with, or genes involved in, saltwater tolerance may facilitate marker-assisted or gene-assisted selection for this trait in tilapia.
Note:
Related Files :
fish culture
food supplementation
genomics
interspecific variation
Osmoregulation
phenotype
proteomics
Tilapia
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
24287
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:06
Scientific Publication
Improving salinity tolerance in tilapias: Past experience and future prospects
63
Cnaani, A., Institute of Animal Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Hulata, G., Institute of Animal Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Improving salinity tolerance in tilapias: Past experience and future prospects
With increasing scarcity of fresh water available for aquaculture, especially in arid regions, development of tilapias that tolerate high salinity would increase fish (and hence, animal protein) production. We review culture practices, nutrition, physiology, and genetics, and propose approaches to improving salinity tolerance in tilapias. Physiological studies of biochemical pathways underlying phenotypic differences in salt tolerance can lead to genetic studies of intra and interspecific variation. Molecular technology can lead to studies on osmoregulation-related biochemical pathways, for which the euryhaline tilapia is an attractive model. Functional genomics and proteomics are powerful tools for studying the molecular bases of environmental adaptation and metabolic connections to osmoregulatory physiology. Both provide avenues for discovering novel pathways related to osmoregulation with relevance to aquaculture. Dietary supplementation with NaCl and optimized acclimation protocols are immediate and practical ways to improve salt tolerance. Inter-specific variation in salinity tolerance may be used to select salt-tolerant species and develop salt-tolerant hybrids. In the long term, quantitative trait loci associated with, or genes involved in, saltwater tolerance may facilitate marker-assisted or gene-assisted selection for this trait in tilapia.
Scientific Publication
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