The Pain in Fish Farmed Trough Aquaculture

This article is limited to studies of pain and alleviation of fish cultivated through aquaculture. Welfare is related to the physical and mental state of animals (Lembo & Zupa 2009). It includes the physical and mental abilities of animals to deal with their environment (Lembo & Zupa 2009). According to "5 Freedom of Animal Welfare", animals have the right to be released from pain, injury, illness (Lembo & Zupa 2009). As fish may feel pain, this article deals with the best slaughter method.

Aquaculture - cultivation has been practiced for centuries, from traps of fish before Colombia in the Amazon Basin to ponds of mass of ancient Chinese farms. Today, aquaculture produces fresh water and seawater shark fin, crustaceans and mollusks. Aquatic plants such as salmon, shrimp, squid, squid, polar bean sauce, squid, tilapia, squid, tuna, crab, small cultured species such as lobster, mussel, oyster, seaweed etc. Certain species spend their lives throughout their life and other species are caught there and mature. As wild fish populations start to decline, culturing is seen as a way to satisfy the worldwide eating appetite for healthy fish, even before the devastating decrease of species such as salmon, trout, akaiko etc. . Means of protecting wild fish species and restoring that number. Today over 70% of the world's fishery resources are fully utilized or are being overfished.

Aquaculture involves culturing aquaculture fish. This approach effectively privatizes fish and produces incentives for farmers to protect their populations. It also reduces the environmental impact. However, cultivation of carnivorous fish such as salmon does not necessarily reduce the pressure on wild fisheries because carnivorous fish are usually fed fish meal and fish oil extracted from wild feed fish. Until the 1970s, aquaculture played a secondary role in harvesting marine life. In the 1990s when the wild capture rate stabilized, the growth of aquaculture increased rapidly. Aquaculture currently provides about half of the whole harvested aquatic life. Aquaculture production continues to increase while wild harvest is stable