Local adaptation studies and conservation: Parasite–host interactions between the endangered freshwater mussel Unio crassus and its host fish          下载免费PDF全文

Lea D. Schneider  P. Anders Nilsson  Johan Höjesjö  E. Martin Österling 《水产资源保护:海洋与淡水生态系统》2017,27(6):1261-1269

High variability in spawning migration of sea trout,Salmo trutta,in two northern Swedish rivers     

J. ÖSTERGREN  H. LUNDQVIST  J. NILSSON 《Fisheries Management and Ecology》2011,18(1):72-82

Abstract Telemetry was used to examine spawning migration of sea trout, Salmo trutta L. (n = 126), in two rivers in northern Sweden. The spawning areas defined by radio‐tagged fish differed between the river systems. In the River Vindelälven, sea trout spawned in the main stem and 80% of tagged individuals returned to areas where hatchery‐reared juveniles had been previously stocked. In the River Piteälven, 74% of tagged sea trout ascended tributaries for spawning. Tagged fish were categorised into three groups of migratory pattern. cart (classification and regression tree) analysis indicated that distance from tagging location to spawning site (S_dist) explained the migratory patterns. Large S_dist separated fish with stepwise upstream migration from those with up‐ and downstream migrations and one‐directional direct migration. Fish tagged early in the season migrated the longest distance to spawning areas. Stocking locations and sex explained the large search behaviour up‐ and downstream in the rivers. The findings are important for the sustainable management of sea trout in the Gulf of Bothnia.  相似文献   

Determination of amino acid and fatty acid composition of goldband goatfish [Upeneus moluccensis (Bleeker, 1855)] fishing from the Gulf of Antalya (Turkey)     

Doğan  Güntekin  Ertan  Ömer Osman 《International Aquatic Research》2017,9(4):313-327

In this study, we aimed to determine the basic food components, fatty acids and amino acids, and variations in these components with months in goldband goatfish (Upeneus moluccensis) that fishing from Gulf of Antalya. As a result of the analyzes, the crude fat values were determined between 1.43 and 3.78%, and the crude protein values were determined between 20.79 and 22.16%. The most abundant fatty acids were determined: palmitic acid (C16:0), stearic acid (C18:0), palmitoleic acid (C16:1c9), oleic acid (C18:1c9), linoleic acid (C18:2n-6), eicosatrienoic acid (C20:3n-3), arachidonic acid (C20:4n-6), eicosapentaenoic acid (C20:5n-3), docosapentaenoic acid (C22:5n-6), and docosahexaenoic acid (C22:6n-3). The most abundant amino acids were determined lysine and leucine, aspartic acid, glutamic acid, alanine, and glycine. The differentiations of essential nutrient components, fatty acids, and amino acids were found generally significant (P < 0.05).

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The chemical and sensorial changes in rainbow trout caviar salted in different ratios during storage     

Ayşe Gürel İnanli  Özlem Emir Coban  Mürşide Dartay 《Fisheries Science》2010,76(5):879-883

In this study, the intention was to investigate the chemical and sensorial changes occurring during cold storage (4 ± 1°C) of caviar obtained from rainbow trout Oncorhynchus mykiss W. 1792 that was dry salted in different ratios. Caviar has a higher fat and protein content than other seafood products, and in processing it with dry salting technology, it was determined that the shelf life could be up to 28 days for the experimental group in which salt was applied at a rate of 4% and up to 35 days for the experimental group in which salt was applied at a rate of 8%. Thus the storage period of the samples is longer for the products to which a high (8%) amount of salt was applied than the products to which a low (4%) amount of salt was applied in the salting process.  相似文献   

Response of <Emphasis Type="Italic">Cyprinus carpio</Emphasis> to copper exposure: alterations in reduced glutathione,catalase and proteins electrophoretic patterns     

Özgür Fırat  Ferit Kargın 《Fish physiology and biochemistry》2010,36(4):1021-1028

This study was conducted to characterize the alterations in reduced glutathione (GSH) level, catalase (CAT) activity and proteins electrophoretic patterns in response to sublethal copper (Cu) exposure in Cyprinus carpio and to determine whether these responses are related to Cu accumulation in gills, chosen as target tissue. Fish were exposed to 0.1 and 1.0 mg/l Cu for 10 and 20 days. There were increasing level of Cu in the gill with increasing concentrations of metal in the exposure medium, and with increasing duration of exposure. GSH level and CAT activity increased in fish exposed to 1.0 mg/l Cu for both exposure periods, while no change was detected at the lower Cu concentration. Electrophoretic patterns of gill proteins by sodium dodecyl sulphate gel electrophoresis (SDS–PAGE) consist of 25-, 26-, 30-, 44- and 48-kDA medium molecular weight proteins (MMP) for five bands and 64-, 72-, 90- and 101-kDA high molecular weight proteins (HMP) for four bands in both control and treatment groups. The levels of 25-, 26- and 30-kDA MMP and 72- and 90-kDA HMP increased in response to Cu exposure. The present study demonstrated that Cu caused stress in fish gills and an acclimation with induction of GSH, CAT, MMP and HMP, which were important in the protection against metal damage, was observed.  相似文献   

Determination of Lipid Peroxidation and Fatty Acid Compositions in the Caviars of Rainbow Trout and Carp     

Ayşe Gürel Inanlı  Özlem Emir Çoban  Ökkeş Yılmaz  Emine Özpolat  Nermin Karaton Kuzgun 《Journal Of Aquatic Food Product Technology》2018,27(7):803-810

In this study, roes obtained from carp (Cyprinus carpio carpio) that were caught in Keban Dam Lake (Turkey) and cultured rainbow trout (Oncorhynchus mykiss) were processed as caviar, and the products were stored at + 4 C°. Lipid peroxidation and the compositions of fatty acids of these products were assessed during production and storage period. The result of fatty analyses showed that palmitic acid (16:0), stearic acid (18:0), palmitoleic acid (16:1), oleic acid (18:1), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), which are all essential fatty acids, were determined in the caviars of the roes obtained from rainbow trout and carp. According to results of chemical analyses, there were no significant differences in thiobarbituric acid reactive substances (TBARs) between rainbow trout and carp caviars (p > 0.05), but malondialdehyde (MDA) levels were found to be statistically significant (p < 0.01). It can be concluded that caviars obtained from both rainbow trout and carp roes are rich in fatty acids and take a part in a balanced and healthy diet.  相似文献   

First record of Drosophila suzukii in the areas of the Republic of Cyprus not under the effective control of the government of the Republic of Cyprus          下载免费PDF全文

B. Özbek Çatal  M. Helvaci  A. F. Çalışkan Keçe  M. R. Ulusoy 《EPPO Bulletin》2018,48(2):274-276

In this paper, the authors report the first record of Drosophila suzukii Matsumura (Diptera: Drosophilidae) in the areas of the Republic of Cyprus not under the effective control of the government of the Republic of Cyprus. This pest was found in September 2016 on Prunus armeniaca L. in Morfou and identification of the pest was carried out by the first author.  相似文献   

Origin of the Roots of the Accessory Nerve in the Goitred Gazelle and Tuj Sheep     

Aslan K  Kürtü I  Bozkurt EU  Ozcan S 《Veterinary research communications》2006,30(8):839-843

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The ghosts of taste: food and the cultural politics of authenticity     

Kaelyn Stiles  Özlem Altıok  Michael M. Bell 《Agriculture and Human Values》2011,28(2):225-236

We add a political culture dimension to the debate over the politics of food. Central to food politics is the cultural granting of authenticity, experienced through the conjuring of relational presences of authorship. These presences derive from the faces and the places of relationality, what we term the ghosts of taste, by which food narratives articulate claims of the authorship of food by people and environments, and thus claim of authenticity. In this paper, we trace the often-conflicting presences of authenticating ghosts in food along a prominent axis of current debate: the local versus the global. The three cases outlined here—Greek food, Thousand Island dressing, and wild rice—illustrate the recovery and suppression of the lingering spirits of both local and global faces and places in what we taste, and show the mutually interdependent consequence of culture and economics in food politics.  相似文献   

Note:Syringopais temperatella Lederer, 1855 and its parasitoids in wheat and barley fields in the southeast Anatolian region of Turkey     

Celalettin GÖzüaçik  Özlem çetin Erdoĝan  Ahmet Beyarslan 《Phytoparasitica》2008,36(5):489-490

Larvae of the cereal leaf minerSyringopais temperatella Led. (Lep.: Scythridae) collected from wheat and barley fields in the southeast Anatolian region of Turkey during 2005–2006, and their parasitization rates, were determined in the laboratory,Bracon (Habrobracon) stabilis Wesmael andApanteles sp. (Hymenoptera: Braconidae) were identified as its parasitoids for the first time.  相似文献