Seafood on a different scale with gene boost

LOBSTERS, lumpfish, salmon and oysters are to have their genes ‘edited’ to make them healthier and faster-growing.

Researchers will identify genes linked to ‘economically important traits’ in the seafood species as part of a £1.7million ‘AquaLeap’ initiative funded by the Scottish Government.

The project partners, including the Universities of Stirling, Edinburgh and Aberdeen and The National Lobster Hatchery, say the four species have ‘substantial economic and environmental importance for the UK’.

Professor Ross Houston, of the University of Edinburgh’s Roslin Institute, which will lead the consortium, said: ‘AquaLeap will focus on developing and applying genomic tools to selective breeding of several important aquaculture species.’

Gene editing involves altering some of the individual ‘letters’ that make up the sea creature’s genetic code. The technology can be used to introduce characteristics such as resistance to a specific disease.

Scientists say that the changes introduced are the same as those that could occur naturally.