Tridge summary
A workshop organized by the Scottish Association for Marine Science (SAMS) and the Sustainable Aquaculture Innovation Centre (SAIC) at the annual Marine Alliance for Science and Technology Scotland (MASTS) Science Conference in Glasgow focused on the challenges posed by sea lice in Scottish aquaculture. The workshop highlighted the need for improved understanding of sea lice, particularly the Lepeophtheirus salmonis species, which is detrimental to farmed fish and the environment. The event brought together stakeholders to discuss the latest research on sea lice detection and monitoring, including advances in technology such as underwater laser holography, eDNA, artificial intelligence, and fluorescent microscopy. SAMS is conducting trials to develop more accurate methods of detecting sea lice larvae in the water column, with support from the Scottish Environment Protection Agency.
Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.
Original content
Organised by the Scottish Association for Marine Science (SAMS) and supported by the Sustainable Aquaculture Innovation Centre (SAIC), the workshop heard how technology is changing the way sea lice can be monitored and detected. The workshop was part of the annual Marine Alliance for Science and Technology Scotland (MASTS) Science Conference in Glasgow. The knowledge gaps that need to be filled The sea louse, Lepeophtheirus salmonis, is one of the major challenges facing salmon farming in Scotland, but there is currently limited knowledge on the life cycle and distribution of this organism. SAMS marine biologist Dr Helena Reinardy, who chaired the event, said: “Sea lice is arguably the biggest issue in Scottish aquaculture and, with the adoption of the new sea lice regulatory framework this year, the issue needs to be better understood across research, policy, regulatory and industry sectors. “As well as being a welfare issue for farmed fish, we need to better understand sea lice ...
Source: Thefishsite
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