Future-proofing the salmon farming industry in the face of climate warming

Emily’s PhD project focuses on optimising pigmentation of Atlantic salmon during periods of thermal stress.

This project aims to improve the digestibility, as well as muscle deposition, of the naturally occurring pigment, astaxanthin. Furthermore, Emily is investigating the influence of astaxanthin as an antioxidant, particularly during periods of thermal stress.
The outcome of Emily’s project will reduce feed cost by improving pigment utilisation, in addition to improving product quality by stabilising flesh pigmentation throughout the hot Tasmanian summers, which represent a significant economic loss for the Atlantic salmon industry.