Broodstock, Spawning, 

 and Egg Handling 



Broodstock Management 



Portions of this chapter have been quoted extensively from Bonn et al. 

 (1976), Kincaid (1977), Lannan (1975), Leitritz and Lewis (l976), McNeil 

 and Bailey (1975), and Snow et al. (1968). These and other sources are 

 listed in the references. 



The efficient operation of a fish rearing facility requires a sufficient 

 quantity of parent or broodfish of good quality. The quantity of broodfish 

 needed is determined by the number of eggs needed to produce the fry re- 

 quired, with normal losses taken into account. Quality is a relative term 

 that is best defined by considering the use of the product. Persons produc- 

 ing fish for a restaurant or supermarket use different measurements of qual- 

 ity than a hatchery manager rearing fish for use in research "or stocking. 

 Most work defining fish quality has focused on performance in the 

 hatchery, broodfish reproduction, and progeny growth and survival under 

 hatchery conditions. In the future more emphasis will be placed on the 

 ability of hatchery fish to survive after release and their contribution to a 

 particular fishery program. 



131 



