{"id":641,"date":"2017-01-12T16:28:05","date_gmt":"2017-01-12T21:28:05","guid":{"rendered":"https:\/\/umaine.edu\/research\/?p=641"},"modified":"2019-01-24T09:24:43","modified_gmt":"2019-01-24T14:24:43","slug":"development-tools-measuring-costs-feeding-food-utilization-eastern-oysters","status":"publish","type":"post","link":"https:\/\/umaine.edu\/research\/2017\/01\/12\/development-tools-measuring-costs-feeding-food-utilization-eastern-oysters\/","title":{"rendered":"Development of Tools for Measuring the Costs of Feeding and Food Utilization in Eastern Oysters"},"content":{"rendered":"

Principal Investigator:<\/strong> Paul Rawson (Marine Sciences, 91르적)<\/p>\n

Partners:<\/strong>\u00a0Carrie Byron (Marine Science, University of New England); Chris Davis (Maine Aquaculture Innovation Center)<\/p>\n

Abstract:<\/strong> Maine\u2019s oyster culture industry has grown substantially since its inception four decades ago. Continued growth of the industry will rely on increasing the efficiency of production through improved and more uniform growth of oysters on Maine\u2019s farms. To accomplish this, the goal of this project is to provide detailed knowledge of the genetic and ontogenetic variation in food utilization and costs of food acquisition in oysters supporting improved site selection and selective breeding for oysters with improved food conversion efficiency.<\/p>\n

Back<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Principal Investigator: Paul Rawson (Marine Sciences, 91르적) Partners:\u00a0Carrie Byron (Marine Science, University of New England); Chris Davis (Maine Aquaculture Innovation Center) Abstract: Maine\u2019s oyster culture industry has grown substantially since its inception four decades ago. Continued growth of the industry will rely on increasing the efficiency of production through improved and more uniform growth of […]<\/p>\n","protected":false},"author":1196,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","spc_primary_category":0},"categories":[17],"tags":[],"class_list":["post-641","post","type-post","status-publish","format-standard","hentry","category-rrf-awards"],"featured_image_urls_v2":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":"","archive_9_5":"","portrait_3x4":"","image_16_9":"","image_15_7":"","image_25_7":"","3col-image_16_9":"","3col-image_15_7":"","3col-image_full":"","4col-image_16_9":"","4col-image_15_7":"","4col-image_full":"","6col-image_16_9":"","6col-image_15_7":"","6col-image_full":"","8col-image_16_9":"","8col-image_15_7":"","8col-image_full":"","9col-image_16_9":"","9col-image_15_7":"","9col-image_full":"","12col-image_16_9":"","12col-image_15_7":"","12col-image_full":"","post-thumbnail":"","gform-image-choice-sm":"","gform-image-choice-md":"","gform-image-choice-lg":"","umaps-featured-image":"","umaps-icon-size":""},"post_excerpt_stackable_v2":"

Principal Investigator: Paul Rawson (Marine Sciences, 91르적) Partners:\u00a0Carrie Byron (Marine Science, University of New England); Chris Davis (Maine Aquaculture Innovation Center) Abstract: Maine\u2019s oyster culture industry has grown substantially since its inception four decades ago. Continued growth of the industry will rely on increasing the efficiency of production through improved and more uniform growth of oysters on Maine\u2019s farms. To accomplish this, the goal of this project is to provide detailed knowledge of the genetic and ontogenetic variation in food utilization and costs of food acquisition in oysters supporting improved site selection and selective breeding for oysters with improved food…<\/p>\n","category_list_v2":"Research Reinvestment Fund Awards<\/a>","author_info_v2":{"name":"","url":"https:\/\/umaine.edu\/research\/author\/"},"comments_num_v2":"0 comments","taxonomy_info":{"category":[{"value":17,"label":"Research Reinvestment Fund Awards"}]},"featured_image_src_large":false,"author_info":{"display_name":"","author_link":"https:\/\/umaine.edu\/research\/author\/"},"comment_info":0,"category_info":[{"term_id":17,"name":"Research Reinvestment Fund Awards","slug":"rrf-awards","term_group":0,"term_taxonomy_id":17,"taxonomy":"category","description":"","parent":0,"count":37,"filter":"raw","cat_ID":17,"category_count":37,"category_description":"","cat_name":"Research Reinvestment Fund Awards","category_nicename":"rrf-awards","category_parent":0}],"tag_info":false,"_links":{"self":[{"href":"https:\/\/umaine.edu\/research\/wp-json\/wp\/v2\/posts\/641","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/umaine.edu\/research\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/umaine.edu\/research\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/umaine.edu\/research\/wp-json\/wp\/v2\/users\/1196"}],"replies":[{"embeddable":true,"href":"https:\/\/umaine.edu\/research\/wp-json\/wp\/v2\/comments?post=641"}],"version-history":[{"count":2,"href":"https:\/\/umaine.edu\/research\/wp-json\/wp\/v2\/posts\/641\/revisions"}],"predecessor-version":[{"id":41913,"href":"https:\/\/umaine.edu\/research\/wp-json\/wp\/v2\/posts\/641\/revisions\/41913"}],"wp:attachment":[{"href":"https:\/\/umaine.edu\/research\/wp-json\/wp\/v2\/media?parent=641"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/umaine.edu\/research\/wp-json\/wp\/v2\/categories?post=641"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/umaine.edu\/research\/wp-json\/wp\/v2\/tags?post=641"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}