Ground-breaking £1.4m Grant for Salmon Health Study at University of Stirling

University of Stirling has been awarded a significant grant of over £1.4 million to tackle pressing issues in UK aquaculture. This funding will support a pioneering study focused on enhancing salmon health, an area of critical importance given that Scottish salmon farming generates approximately £750 million in exports each year.

The Challenge of Mortality Rates

Despite the financial success of the industry, salmon smolt (young fish) mortality rates remain alarmingly high at 15% to 20%. Gill and skin diseases are major contributors to these fatalities. Dr. Rose Ruiz Daniels, a Lecturer in Aquaculture Genomics at the university, aims to change this narrative through her innovative research funded by the UKRI Biotechnology and Biological Sciences Research Council (BBSRC).

Understanding Tissue Remodelling Processes

The research primarily focuses on tissue remodelling processes in salmon, with the goal of minimizing mortality rates associated with gill and skin health complications. The study will be conducted at the University’s renowned Institute of Aquaculture, benefiting from an additional £120,000 of in-kind support from Benchmark Genetics, a leader in aquaculture innovation.

The Smoltification Stage

The project will investigate salmon during smoltification, a critical phase during which young fish transition from freshwater to seawater. This transition involves significant bodily changes, making it an ideal period for examining how fish repair and strengthen their tissues.

Insights from Dr. Ruiz Daniels

Dr. Ruiz Daniels outlined the implications of the research:

“When smoltification fails to proceed normally, the fish become more vulnerable to stress and disease. By examining this biological remodelling event, we can understand how salmon repair tissues, resist diseases, and adapt to changing environments. The findings will inform improved breeding and health management strategies, enhancing resilience across the industry.”

Study Objectives

• To develop phenotyping tools to assess visible traits of salmon and their ability to repair and rebuild tissues during smoltification.
• To investigate the genetic basis of this healing capacity and evaluate its potential for informed breeding strategies.
• To identify the key biological processes within salmon cells that enable tissue repair and link these to the fish’s health and longevity.

Transforming Aquaculture

By pinpointing essential genes and biological processes involved in effective smoltification, this research aims to provide practical tools that enhance fish health and productivity while promoting sustainability within the Scottish economy.

Future of Salmon Farming

Dr. Ruiz Daniels further emphasized the significance of this work, stating:

“This work will help transform how we understand salmon biology. Recognizing remodelling as a selectable trait will support breeding strategies that enhance survival and welfare across aquaculture.”

Collaboration and Support

This pivotal study builds on existing data and reinforces the University’s ongoing collaboration with Benchmark Genetics and other aquaculture partners. Andrew Preston, Lead Trait Development & Land Based at Benchmark Genetics, commented:

“Developing new health traits that complement existing gill health traits marks an important step toward improving salmon welfare at critical stages of production, including during smoltification. By broadening our understanding of the biological processes behind cell repair, we aim to enhance robustness in salmon farming, supporting healthier fish throughout their lifecycle.”

Looking Ahead

The announcement of this study coincides with the nearing completion of the University’s state-of-the-art National Aquaculture Technology and Innovation Hub (NATIH). Funded by a £17 million investment from the UK Government through the Stirling and Clackmannanshire City Region Deal, along with a £1 million grant from the Wolfson Foundation, NATIH is set to drive the UK’s ambition to be a leader in modern aquaculture practices.

Image: Dr. Rose Ruiz Daniels, University of Stirling