AADAP facilities and capabilities (updated: 19 July 2011)...

The U.S. Fish and Wildlife Service’s (FWS) AADAP Program is co-located with the FWS’s Bozeman Fish Technology Center (BFTC; 4050 Bridger Canyon Road; Bozeman, Montana USA). The BFTC campus comprises a Main Office/Lab Building (Robert G. Piper Building), Hatchery Building, Fisheries Containment Building, Quarantine/Isolation Lab, Nutrition and Feeds Development Lab, and a Bioassay Building. Cold springs supply 6–7°C water, with a combined flow fluctuating seasonally from 300 to 1,500 gallons per minute (gpm), to fish rearing facilities. One warm spring supplies 70–300 gpm of 21°C water, and two warm water wells supply 50–100 gpm of 23°C water.

The Robert G. Piper Building comprises 14 offices, 2 conferences rooms, and 7 labs. Lab functions include physiology, inorganic chemistry, organic chemistry, radioimmunoassay, immunology, histology, and fish necropsy. The AADAP lab is organized and operated such that research can be conducted in compliance with Good Laboratory Practice (GLP) regulations. The lab is equipped with a tissue processor and embedding system, rotary microtome, automated slide-stainer, and an assortment of balances, spectrophotometers, and water chemistry meters.

The AADAP Program conducts aquaculture drug efficacy and GLP-regulated target animal safety studies in the Bioassay and Fisheries Containment buildings. The Bioassay Building has over
30 tanks and is supplied with cold spring and warm spring waters, which allows replicated studies to be conducted at a variety of water temperatures. The Containment Building is supplied with cold spring and warm spring waters and contains three water re-use systems, UV disinfection, a drum filter to prevent fish escapement, and a thermal system capable of heating water to 30°C. This building has over 200 fish tanks, which allows many studies to be run simultaneously. For more details on facilities and analytical capabilities, visit the BFTC website at http://www.fws.gov/bozemanfishtech.

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LAST UPDATED: 16-Jan-2013