Genetic improvement of giant freshwater prawn Macrobrachium rosenbergii: A review of global status

Giant freshwater prawn (GFP), Macrobrachium rosenbergii, is a tropical species widely cultured in several countries across the world. It has high market demand accompanied by attractive prices. The global farmed production of this species in 2018 was 237,124 tonnes (t) valued over 1.93 billion USD. Due to its importance in freshwater aquaculture, several countries have started genetic improvement programmes for this species with varying degree of success. The selective breeding programmes for M. rosenbergii were started rather late (in the mid-nineties) compared with other aquaculture species such as salmon (1975), tilapia (1986) and rohu carp (1992). At present, genetic improvement programmes with this species are continuing in Vietnam, China, India, Thailand and Indonesia. In the majority of the breeding programmes, the major selection trait is growth rate. The heritability of growth rate (harvest body weight; HBW) ranged from 0.056 to 0.407. In most of the programmes, response to selection was moderate to high ranging from 4.4% to 11% per generation. Selection for faster growth has also brought correlated response of higher edible meat without detrimental effects on flesh quality attributes. There was low response per generation (1.1% per generation) in survival rate. The present paper reviews the selective breeding programmes for GFP being carried out in different countries with a focus on experiences gained and the problems faced in disseminating the improved strain. The challenges faced during the conduct and practical implementation of breeding programmes are discussed, and we outline research areas that could lead to improved productivity in this species.

Automated summary

The giant freshwater prawn is a popular tropical species widely cultured across the world with high market demand and attractive prices. Several countries have started selective breeding programmes for this species focused on growth rate, which has resulted in increased edible meat without negative effects on flesh quality attributes. Despite challenges, ongoing research aims to improve productivity in this species.