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1.
The effect of temperature on the swimming performance of jack mackerel Trachurus japonicus was examined in a flume tank by measuring the swimming endurance time and heart rate. The lower swimming performance was observed at 10°C (the lowest temperature tested), manifesting as the shortest endurance time and the slowest maximum sustained speed. ECG measurements of the heart rate under free-swimming conditions at zero flow velocity revealed a temperature effect, with 25.3 beats/min observed at 10°C, 38.9 at 15°C, and 67.2 at 22°C. The heart rate also increased with swimming speed to maximum levels of 60, 125, and 208 beats/min, respectively, at these three temperatures. Heart rate recovery times measured after the fish had been swimming at prolonged speed tended to increase with temperature, while a negative correlation resulting in relatively short recovery times was observed after swimming at close to the burst swimming speed at each water temperature.  相似文献   

2.
The effect of fatigue on swimming performance was examined by measuring the swimming endurance time and heart rate of the jack mackerel Trachurus japonicus [15.7 ± 0.8 cm fork length (FL), n = 15] during forced exercise in a flume tank at fixed swimming speeds of 4, 5 and 6 FL/s. Electrocardiographic (ECG) monitoring during the experimental process from control (0.8 FL/s) to exercise phase revealed a rapid cardiac response of T. japonicus to the elevation of swimming speed. The heart rate of T. japonicus significantly increased from the control level of 52.9 beats/min at a slow flow speed of 0.8 FL/s to 148.2 beats/min at 4 FL/s, 168.6 beats/min at 5 FL/s and 183.2 beats/min at 6 FL/s. During the fixed speed test, the heart rate of each individual fish was stabilized without any recognizable increase or decrease until the fish failed to swim because of fatigue. Fatigue analysis on endurance time demonstrated that prior swimming experience at prolonged speeds would impair the endurance performance during subsequent swimming exercise. Recovery time of the heart rate after the fish was fully exhausted by prolonged fast exercise increased with increasing swimming endurance time.  相似文献   

3.
Swimming performance of jack mackerel Trachurus japonicus (18.2 ± 0.8 cm fork length (FL), n = 185) was examined in a flume tank by measuring the stride length at low and high tail beat frequencies with electromyogram monitoring and a muscle twitch experiment. Stride length was analyzed by monitoring the tail beat frequency according to the swimming speed at different temperatures of 10, 15 and 22 °C. In the electromyographic observations, the initiation of ordinary muscle activity occurred between 71.4 and 99.6 cm/s, that is 3.7 to 5.3 FL/s, when the tail beat frequency was over 6 Hz. The swimming speeds increased rectilinearly with the tail beat frequency at each water temperature both for the low and high tail beat frequency. Lower stride length was observed at the lowest temperature (10 °C) tested. The forced swimming exercise significantly affected the muscle contraction time to become longer than the control fish, which indicated a reduction of the maximum swimming speed performance.  相似文献   

4.
As a crucial step in developing a bioenergetics model for Pacific Chub Mackerel Scomber japonicus (hereafter chub mackerel), parameters related to metabolism, the largest dissipation term in bioenergetics modelling, were estimated. Swimming energetics and metabolic data for nine chub mackerel were collected at 14°C, a low temperature within the typical thermal range of this species, using variable‐speed swim‐tunnel respirometry. These new data were combined with previous speed‐dependent metabolic data at 18 and 24°C and single‐speed (1 fork length per second: FL/s) metabolic data at 15 and 20°C to estimate respiration parameters for model development. Based on the combined data, the optimal swimming speed (the swimming speed with the minimum cost of transport, Uopt) was 42.5 cm/s (1.5–3.0 FL/s or 2.1 ± 0.4 FL/s) and showed no significant dependence on temperature or fish size. The daily mass‐specific oxygen consumption rate (R, g O2 g fish?1 day?1) was expressed as a function of fish mass (W), temperature (T) and swimming speed (U): R = 0.0103W?0.490 e(0.0457T) e(0.0235U). Compared to other small pelagic fishes such as Pacific Herring Clupea harengus pallasii, Pacific Sardine Sardinops sagax and various anchovy species, chub mackerel respiration showed a lower dependence on fish mass, temperature and swimming speed, suggesting a greater swimming ability and lower sensitivity to environmental temperature variation.  相似文献   

5.
The migration of Schizothorax prenanti, an ecologically important and commercially valuable species, is impeded by dams. Effective fishways would contribute to conservation of wild populations, and swimming performance data are necessary for fishway design. The swimming performance of S. prenanti was investigated at four temperatures (15, 19, 23, 27 °C), and numerical models were used to characterize the effect of temperature on swimming performance. As temperature increases, critical swimming speed (U crit) increases from 15 to 23 °C and then decreases significantly. The highest U crit (7.71 BL/s) occurs at 24 °C, as estimated by interpolation. Swimming efficiency was similar from 19 to 23 °C, but decreases significantly at 27 °C. The temperature range 15–23 °C is suitable for S. prenanti. However, the excess post-exercise oxygen consumption values of Q 10 for the four temperature increments indicate that 19–23 °C is the optimal range for swimming performance. Maximum tail beat amplitude increased >25 % (0.35–0.45 BL) over the temperature range considered, but variation of tail beat frequency was erratic. White muscle fiber begins to contribute to swimming at swimming speeds ~40 % U crit at the lower three temperatures, but increases to almost 60 % at 27 °C, and the contribution is relatively small. The results of this investigation advance the knowledge of fish metabolism while swimming provides data critical for fishway design.  相似文献   

6.
The production of amino acids with antioxidant activities and functional properties from protein hydrolyzates of freeze-dried and supercritical carbon dioxide (SC-CO2)-extracted mackerel skin by pressurized hydrothermal hydration (PHH) at different temperatures (150–240 °C) and pressures (12–210 bars) was investigated. The highest yield of amino acid in freeze-dried and SC-CO2-extracted mackerel skin hydrolyzates was 121.93 ± 1.80 and 122.96 ± 2.84 mg/g, respectively, at 240 °C and 210 bars. Nine essential amino acids were identified in both skin hydrolyzates, of which histidine was the most abundant. All essential amino acids showed a temperature stability up to 240 °C, with the exception of threonine and histidine. The antioxidant activity of the hydrolyzates, as demonstrated in the DPPH, ABTS, hydroxyl radical, metal chelating, and reducing power assays, increased with increases in temperature and pressure; it was high in both hydrolyzates at 240 °C and 210 bars. In terms of functional properties, hydrolysis at different temperatures and pressures increased protein solubility to above 59 % over a wide pH range (3.5–9.5). When the temperature and pressure increased, the emulsifying activity index, emulsion stability, foaming capacity, and foam stability of both hydrolyzates decreased, possibly caused by the shorter peptide chain length. We conclude that protein hydrolyzates produced from mackerel skin can be used in food-related industries as good additives.  相似文献   

7.
To elucidate the post-release movement and emigration of juvenile spotted halibut Verasper variegatus, ten hatchery-reared age-0 individuals (10 months old, 17.0–19.7 cm total length) surgically implanted with acoustic transmitters were released near the center of Matsukawa-ura, a shallow brackish lagoon, on 25 November 2009 (water temperature 13.8 °C). They were monitored by ten acoustic receivers for 5 months. Of ten individuals, eight left the release site during December–March. Three of these emigrated to the outer ocean on 17 and 29 January and 30 March 2010, respectively. Juveniles probably started wintering migration in December and January when water temperatures decreased considerably in the lagoon (mean 9.5 and 6.0 °C, respectively). They stopped their migration in the coldest month, February (mean 5.7 °C), and restarted it in March when water temperatures frequently exceeded a plausible threshold for movement (≥6 °C). Statistical analyses revealed that the fish started migration significantly more frequently at nighttime. The migration track of an individual recorded from 11 to 30 March showed gradual nocturnal movements and a slow migration speed (estimated maximum speed 2.2 m/min). Our results revealed that water temperature primarily governed the seasonal timing of nocturnal migratory movements of juvenile spotted halibut.  相似文献   

8.
Codend selectivity for the jack mackerel Trachurus japonicus and the whitefin jack Kaiwarinus equula were evaluated based on data from trouser trawl experiments carried out in the East China Sea, using a test codend of 60 mm diamond mesh and a control codend made of minnow net with a square mesh of 9 mm bar length. Between-haul variations in parameters and the mean selection curves were tested with the catch data in the SELECT approach, and then the model of between-haul variation in the split parameter with the mean selection curve was chosen as the best fit using Akaike’s information criterion model selection. The 50% retention lengths and the selection ranges were 11.4 and 3.36 cm for jack mackerel and 8.83 and 0.93 cm for whitefin jack, respectively. The selection curve for whitefin jack was sharp, whereas that for jack mackerel was relatively wide. As the estimated split parameters indicated, about 80% of the whitefin jack entered the control codend, but 85 and 90% of the jack mackerel entered the control codend in the second and third hauls, respectively. The inequality in the split parameter is discussed from the viewpoint of the animal’s swimming behavior and water movement based on underwater video observations.  相似文献   

9.
Chinese sturgeon (Acipenser sinensis) is a critically endangered species. A flume-type respirometer, with video, was used to conduct two consecutive stepped velocity tests at 10, 15, 20, and 25 °C. Extent of recovery was measured after the 60-min recovery period between trials, and the recovery ratio for critical swimming speed (U crit) averaged 91.88% across temperatures. Temperature (T) effects were determined by comparing U crit, oxygen consumption rate (MO 2), and tail beat frequency (TBF) for each temperature. Results from the two trials were compared to determine the effect of exercise. The U crit occurring at 15 °C in both trials was significantly higher than that at 10 and 25 °C (p < 0.05). The U crit was plotted as a function of T and curve-fitting allowed calculation of the optimal swimming temperature 3.28 BL/s at 15.96 °C (trial 1) and 2.98 BL/s at 15.85 °C (trial 2). In trial 1, MO 2 increased rapidly with U, but then declined sharply as swimming speed approached U crit. In trial 2, MO 2 increased more slowly, but continuously, to U crit. TBF was directly proportional to U and the slope (dTBF/dU) for trial 2 was significantly lower than that for trial 1. The inverse slope (tail beats per body length, TB/BL) is a measure of swimming efficiency and the significant difference in slopes implies that the exercise training provided by trial 1 led to a significant increase in swimming efficiency in trial 2.  相似文献   

10.
The effects of setting (suwari) at around 40 °C on the breaking strength and breaking strain rate of thermal gels treated at 85 °C for 20 min during the following processing step were examined in association with the polymerization and degradation of myosin heavy chains (MHCs) for surimi prepared from white croaker, walleye pollack and deepsea bonefish. In the case of white croaker and walleye pollack, maximum values of breaking strength and breaking strain rate were obtained after suwari at 30–40 °C for both 30 and 60 min, at which temperature MHCs were polymerized. In comparison, these textual properties of the thermal gels decreased in surimi prepared from deepsea bonefish after suwari at around 38 °C for 30 min and at around 32 °C for 60 min, with concomitant degradation products of MHC. The textual properties of deepsea bonefish after suwari at temperatures >45 °C tended to be almost the same as those after suwari at temperatures of <30 °C, where neither polymerization nor degradation of MHC was observed.  相似文献   

11.
This study examined the effect of warm temperature on the survival of paralarvae of Japanese common squid Todarodes pacificus and on their swimming behavior as they ascended to the surface. Observations were conducted on paralarvae in Petri dishes and in 85-cm-tall, cylindrical tanks that had a warmer upper layer and cooler lower layer separated by a small thermocline. Paralarvae were obtained through artificial fertilization and reared in Petri dishes at six experimental temperatures between 20.9 and 30.4 °C. Paralarvae reared at lower temperatures survived longer than those reared at warmer temperatures, and survival decreased at temperatures above 24 °C. When the mean temperatures in the upper layer of the tanks were 24.4–26.0 °C, the paralarvae ascended through the thermocline to the surface, but when the mean temperatures in the upper layer were 29.7–29.8 °C, paralarvae stopped ascending at the thermocline. These results show that paralarvae have a temperature preference but ascend to the surface in the unfavorable temperature range. The results suggest that increasing surface temperatures at spawning grounds will negatively affect both the survival and behavior of T. pacificus paralarvae.  相似文献   

12.
ABSTRACT:   Laboratory rearing and behavioral observations of larval and juvenile jack mackerel Trachurus japonicus were conducted to elucidate their life-history traits with emphasis on the interaction with the moon jellyfish Aurelia aurita . Jack mackerel were raised from naturally spawned fertilized eggs and they attained 10.3 ± 0.7 (mean ± standard deviation) mm in body length (BL) by 30 days post hatching (dph) and 26.6 ± 1.8 mm BL at 48 dph raised at 19.3–25.0°C. Patchiness (dense aggregation) was confirmed from 5–16 dph (2.9–5.9 mm BL) during the day and from 9–48 dph (4.0–27 mm BL) at night. Cruise and burst swimming speeds were 1.5–1.9 BL/s and 16–24 BL/s, respectively, during larval and juvenile stages, in experimental tanks. Although escape performance from jellyfish was not different between the larvae of jack mackerel and chub mackerel Scomber japonicus , both species showed better survival compared to red sea bream Pagrus major larvae of a similar size. Although jack mackerel were slow in growth, their slow cruise swimming may reduce the chance of encountering predators and fast burst swimming may help escape from gelatinous predators.  相似文献   

13.
The physiological effect of temperature on feed intake and haematological parameters after exhaustive swimming in diploid and triploid brown trout (Salmo trutta) was investigated. Trout were exposed to an incremental temperature challenge (2 °C/day) from ambient (6 °C) to either 10 or 19 °C. Feed intake profiles did not differ between ploidy at 10 °C; however, triploids had a significantly higher total feed intake at 19 °C. After 24 days, each temperature–ploidy group was exposed to exhaustive swimming for 10 min. The haematological response differed between ploidy, with the magnitude of the response affected by temperature and ploidy. Post-exercise, acid–base and ionic differences were observed. Plasma lactate increased significantly from rest for both temperature and ploidy groups, but glucose increased significantly at higher temperature. Post-exercise, triploids at 19 °C had significantly higher osmolality and cholesterol than diploids, but differences were resumed within 4 h. Elevated alkaline phosphatase (ALP) and aspartate aminotransferase (AST) in fish at higher temperature suggested greater tissue damage; however, both ploidy responded similarly. Despite no significant differences in deformity prevalence, the type and location of deformities observed differed between ploidy (decreased intervertebral space with higher prevalence in tail area and fin regions for diploids, while vertebral compression, fusion in cranial and caudal trunks for triploids). These results suggest triploids have greater appetite than diploids at elevated temperature and that triploids suffer similar blood disturbances after exercise as diploids. These findings have implications for the management of freshwater ecosystems and suggest that stocking triploid brown trout may offer an alternative to diploid brown trout.  相似文献   

14.
The effects of rearing temperature (23–29 °C) during the larval and juvenile stage on survival, growth and skeletal malformations in the seven-band grouper Epinephelus septemfasciatus were investigated. The survival rate of juveniles 30–40 mm in total length emerging from eggs was higher at 25 and 26 °C (0.1–1.3 %) than at 23 °C or 27–29 °C (0.004–1.5 %). Growth (increase in total length) was accelerated at higher temperatures. The frequency of malformed individuals was lower at 25–27 °C (36.0–61.5 %) than at 23, 28 or 29 °C (65.3–76.9 %). Specific incidences of spinal curvature and centrum fusion or defects in juveniles were not related to rearing temperature. However, incidences of twisted or compressed vertebrae (6.5–64.0 %) were higher at higher temperatures, while the incidence of bifurcated neural spine was significantly higher at 23 °C (43.6–54.4 %) than at other temperatures (3.3–22.7 %). The incidence rate of spinal curvature (23.3 %) was significantly higher in juveniles with a deflated swim bladder, regardless of rearing temperature. The results of this study suggest that the optimum culture temperature for seven-band grouper is 25–26 °C, collectively considering the survival, growth and incidences of abnormalities. Our results also demonstrate the significance of identifying the conditions for swim bladder inflation to prevent spinal curvature in seven-band grouper.  相似文献   

15.
The aim of the present study was to evaluate the effects of various sous-vide time–temperature regimes and their interactions on quality parameters of Atlantic mackerel (Scomber scombrus) during chilled storage. The mackerel ?llets were exposed to sous-vide treatment at 60, 75, and 90°C for 10, 15, and 20 min and further stored for 1, 3, and 7 days at 4 ± 1°C before analysis. Changes in pH, water content and cook loss, amount of water- and salt-soluble proteins, texture, and color parameters, as well as accumulation of lipid oxidation products in sous-vide-cooked mackerel were assessed. Sous-vide cooking time and temperature had the lowest contribution to the formation of primary and secondary products of lipid oxidation, as well as increase in yellowness of the fish flesh due to their accumulation; whereas duration of chilled storage led to a significant increase in oxidation and yellowness (p < 0.05). Duration of chilled storage also affected structural and textural properties of the fish muscle, leading to a decreased cook loss. At the same time, sous-vide cooking decreased the firmness of the fish muscle. Duration of chilled storage was found to have the highest significant effect (p < 0.001) on all physicochemical characteristics of sous-vide-cooked mackerel.  相似文献   

16.
This study tested the effects of constant and varying temperatures on newly hatched yellowtail kingfish Seriola lalandi larvae in two experiments. In Experiment I, four constant temperatures (21, 23, 25, and 27 °C) were tested under fed or unfed conditions with the fish age from the day of hatch to 24 days post hatch (DPH). Temperatures at 25 and 27 °C reduced the time of fish to reach irreversible starvation, but did not affect the percentage of fish that were able to ingest food. Fish survivals at 21 and 23 °C were significantly higher than those at 25 °C by 24 DPH, but all fish died at 27 °C by 24 DPH in the treatment with food. In Experiment II, three constant temperatures (21, 23, and 25 °C) and two varying temperatures (21–23 and 21–25 °C) were compared using fish from hatch to 28 DPH. On 4 DPH, fish ingested more rotifers, but from 6 to 9 DPH, fish ingested fewer rotifers at 25 °C than at other temperatures. On 19 and 23 DPH, fish ingested more Artemia at 25 °C than at other temperatures. At 25 °C, fish selected for Artemia nauplii earlier than at other temperatures. Fish length and survival between constant temperatures (21 and 23 °C) were not significantly different, but fish survival at the constant 21 °C or at the 21–25 °C varying temperature was significantly higher than that at the constant 23 °C or at the 21–23 °C varying temperature. This study indicates that within the range of temperature tested, the optimal temperature for the first feeding larvae is 21–23 °C after hatch and mortality is likely to occur at ≥25 °C in the first 10 DPH, but fish grew faster at 25 °C after they adapted to the increasing temperature.  相似文献   

17.
In the present study, the performance of neuronal networks models in monthly landing forecasting of jack mackerel (Trachurus murphyi) in central‐southern Chile (32°S–42°S) was assessed. Thus, monthly estimations for 10 environmental variables, fishing effort (fe) and jack mackerel landings for the period 1973–2008 were used. A preliminary analysis was done in order to remove strongly correlated variables. Sea surface temperature (SST) and fe are established as input variables, then, a non‐linear cross correlation analysis was performed to estimate the lag between the input variables and jack mackerel landings. Two models were adjusted: model one includes both training and testing cases randomly selected using all data involved in the analysed period; for model 2, the data is divided into two time series: the first from 1973 to 2002 used for training and the second between 2003 and 2008 used for validation. The external validation process for model 1 showed an explained variance of 92%, with a standard forecasting error of 30%. The explained variance for model 2 was 81%, with a standard forecasting error of 38%. Finally, the sensitivity analysis for both models showed the fe as the most influential variable to jack mackerel landings, which presents functionality depending on anthropogenic effects rather than environmental conditions.  相似文献   

18.
The aim of the study was to investigate the drying kinetics and quality characteristics of Indian mackerel dried under solar–electrical hybrid dryer (S-EHD). Fresh Indian mackerel fishes (Rastrelliger kanagurta) were cleaned, cut into butterfly fillets, and salted overnight using a dry salting method (salt-to-fish ratio, 1:3). The salted mackerel was dried in a S-EHD at the air temperature of 45–55°C, relative humidity of 47–62%, and air velocity of 0.60–0.80 m/s. Open sun drying (OSD) of salted Indian mackerel was conducted to compare with S-EHD. The moisture content of the salted mackerel (61.5% w.b.) was reduced to 31.8% (w.b.) under S-EHD and 30.25% (w.b) under OSD in 8 and 32 h, respectively. The drying rate curve showed that mackerel drying occurred under falling-rate drying period in both the drying methods. A drying efficiency of 23.81% was observed for salted Indian mackerel drying under S-EHD. Diffusion approach and two-term models were selected to accurately predict the drying behavior of mackerel under S-EHD and OSD, respectively. Total volatile base nitrogen (TVB-N), trimethylamine, and thiobarbituric acid analysis of dried samples revealed that the mackerel dried under S-EHD was better than OSD. In the sensory analysis, samples dried under S-EHD recorded highest overall acceptability score.  相似文献   

19.
Embryonic development of common dentex (Dentex dentex) was investigated at nine different constant water temperatures (8°C, 10°C, 12°C, 14°C, 16°C, 18°C, 20°C, 22°C and 24°C). The observed effects were compared using of regression analysis. Constant water temperatures between 12°C and 18°C were found to support successful embryonic development. A negative relationship between the rate of embryonic development and incubation temperature was observed. While embryonic development was completed within this range (12°C–18°C), there was no cell division at water temperatures of 8°C and 24°C. Total mortalities were observed at the 128 cleavage stage at a temperature of 10°C, and after the beginning of gastrulation at 20°C and 22°C.  相似文献   

20.
Three color morphs (white, green and purple strains) of Apostichopus japonicus (Selenka) were cultured in artificial seawater, for approximately 90 days, in three temperature ranges: 27–22°C (high), 22–17°C (mid) and 17–12°C (low). All strains grew in all temperature ranges. Temperature significantly affected growth rate, digestibility, digestive enzymes and immune‐related enzymes. Highest specific growth rates were exhibited in 4‐month‐old sea cucumbers at mid and high temperatures, and in 16‐month‐old sea cucumbers at mid and low temperatures. Specific growth rates of green and purple strains were not significantly different, but were significantly higher than that of the white strain at mid temperatures. The digestibility of each strain was significantly higher at 27°C, 22°C and 17°C than at 12°C. Green‐strain digestibility was higher than that of purple and white strains at specific temperatures. Protease and amylase activities of all strains followed bell‐shaped temperature curves with maximum digestive enzyme activity at 17°C. The activities of alkaline and acid phosphatases were higher in the guts of the green strain than in the white or purple strains at the same temperature. Superoxide dismutase activity was higher in the purple strain than in white and green strains.  相似文献   

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