Histologic examination was made on the distribution pattern of juxtaglomerular (JG) cells in the aglomerular kidney of the red batfish Halieutaea stellata. In this examination, five specimens (71 to 183g in body weight) were used and serial histologic sections were prepared from left and right kidneys (0.26to 0.89g in combined weight) of these specimens. From detailed histologic observation performed on the whole sections, it was ascertained that JG cells were localized as clusters in several regions within the kidney and the number of cell clusters was 3 to 10 and 4 to 10 in the left and right kidney tissues, respectively.
{"title":"Distribution of juxtaglomerular cells in the kidney of the red batfish [Halieutaea stellata]","authors":"M. Oguri","doi":"10.2331/SUISAN.59.35","DOIUrl":"https://doi.org/10.2331/SUISAN.59.35","url":null,"abstract":"Histologic examination was made on the distribution pattern of juxtaglomerular (JG) cells in the aglomerular kidney of the red batfish Halieutaea stellata. In this examination, five specimens (71 to 183g in body weight) were used and serial histologic sections were prepared from left and right kidneys (0.26to 0.89g in combined weight) of these specimens. From detailed histologic observation performed on the whole sections, it was ascertained that JG cells were localized as clusters in several regions within the kidney and the number of cell clusters was 3 to 10 and 4 to 10 in the left and right kidney tissues, respectively.","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"1993-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74003300","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Regeneration from segments of sporelings in Myagropsis myagroides and Sargassum horneri was studied in laboratory culture. They were cut into a series of four segments: first leaf, upper portion of stem with basal part of first leaf and second leaf, lower portion of stem with basal part of rhizoids, and rhizoids. These segments were cultured for 2 weeks at 20°C under three different light intensities with 12L/12D. In M. myagroides cultured at 2000-2800lx, rhizoids regenerated from segments of the first leaf and the upper portion of the stem. More-over, both rhizoids and adventitious branches regenerated from segments of the lower portion of the stem. In S. horneri cultured at 2000-2800lx, rhizoids regenerated from segments of the upper portion of the stem, while adventitious branches regenerated from segments of rhizoids. Furthermore, both rhizoids and adventitious branches regenerated from segments of the first leaf and the lower portion of the stem. These results indicate that segments of the upper and lower portion of the stem of M. myagroides and a series of four segments of S. horneri have totipotency. Regeneration of segments was inhibited in both species cultured in total darkness and at 200-3001x.
{"title":"Regeneration from segments of sporelings in Myagropsis myagroides and Sargassum horneri","authors":"N. Nanba","doi":"10.2331/SUISAN.59.789","DOIUrl":"https://doi.org/10.2331/SUISAN.59.789","url":null,"abstract":"Regeneration from segments of sporelings in Myagropsis myagroides and Sargassum horneri was studied in laboratory culture. They were cut into a series of four segments: first leaf, upper portion of stem with basal part of first leaf and second leaf, lower portion of stem with basal part of rhizoids, and rhizoids. These segments were cultured for 2 weeks at 20°C under three different light intensities with 12L/12D. In M. myagroides cultured at 2000-2800lx, rhizoids regenerated from segments of the first leaf and the upper portion of the stem. More-over, both rhizoids and adventitious branches regenerated from segments of the lower portion of the stem. In S. horneri cultured at 2000-2800lx, rhizoids regenerated from segments of the upper portion of the stem, while adventitious branches regenerated from segments of rhizoids. Furthermore, both rhizoids and adventitious branches regenerated from segments of the first leaf and the lower portion of the stem. These results indicate that segments of the upper and lower portion of the stem of M. myagroides and a series of four segments of S. horneri have totipotency. Regeneration of segments was inhibited in both species cultured in total darkness and at 200-3001x.","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"445 1","pages":"789-794"},"PeriodicalIF":0.0,"publicationDate":"1993-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82893982","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Several seasoning extracts prepared from yeast and animal materials were evaluated on the basis of their β-buffer capacity and free amino acid composition instead of conventional quality indices, i.e. total nitrogen, salt, and moisture content. There was a proportional relationship between sample concentration and its β-buffer capacity. Comparison of β-buffer capacities among commercially available seasoning extracts, their deproteinized samples, and reconstructed amino acid solutions on the basis of their analytical data led us the following conclustions. Area size and maximum pH of each peak shown in a β-buffer curve suggested the degree of acid hydrolysis, major amino acid, and extent of fullness and extention in taste given by several oligopeptides and water soluble proteins. These findings suggest that β-buffer capacity reflects the chemical composition of electrolytes and the taste quality of the extract.
{"title":"Quality evaluation of seasoning extracts on the basis of their beta-buffer capacity and amino acid composition","authors":"H. Ren, Tetsuhito Hayashi, H. Endo, E. Watanabe","doi":"10.2331/SUISAN.59.177","DOIUrl":"https://doi.org/10.2331/SUISAN.59.177","url":null,"abstract":"Several seasoning extracts prepared from yeast and animal materials were evaluated on the basis of their β-buffer capacity and free amino acid composition instead of conventional quality indices, i.e. total nitrogen, salt, and moisture content. There was a proportional relationship between sample concentration and its β-buffer capacity. Comparison of β-buffer capacities among commercially available seasoning extracts, their deproteinized samples, and reconstructed amino acid solutions on the basis of their analytical data led us the following conclustions. Area size and maximum pH of each peak shown in a β-buffer curve suggested the degree of acid hydrolysis, major amino acid, and extent of fullness and extention in taste given by several oligopeptides and water soluble proteins. These findings suggest that β-buffer capacity reflects the chemical composition of electrolytes and the taste quality of the extract.","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"21 1","pages":"177-182"},"PeriodicalIF":0.0,"publicationDate":"1993-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82156569","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Walleye pollack surimi without any additives was ground with 2.5% NaCl, 0.3% sodium polyphosphate, and 0 ?? 8% sorbitol. The salt-ground meat was incubated at 20°C and 40°C for setting, and again at 90°C for 20min to prepare setting-heating gel. Breaking strength (BS) and breaking strain (bs) of the setting and setting-heating gels with the cross-linking of myosin heavy chain (HC) were investigated as a function of setting time.The values of BS and bs of the gels formed through setting with 0.8% sorbitol were higher than those of the gels formed by setting without sorbitol.During the setting at 20°C, cross-linked myosin HCs with small molecular sizes in the gels with 8% sorbitol were formed in a large quantity as compared with those in the gels without sorbitol. However, in the setting at 40°C, the increase of cross-linked myosin HC in the gels with 8% sorbitol was in a small quantity and was nearly identical to that of the gel without sorbitol.These results indicated that sorbitol in surimi affected the cross-linking of myosin HCs of the salt-ground meat and contributed to an improvement in gel formation of the meat.
{"title":"Effects of sorbitol on gelation and cross-linking of myosin heavy chain of salt-ground meat from walleye pollack","authors":"Y. Funatsu, Hajime Hosokawa, S. Nanbu, K. Arai","doi":"10.2331/SUISAN.59.1599","DOIUrl":"https://doi.org/10.2331/SUISAN.59.1599","url":null,"abstract":"Walleye pollack surimi without any additives was ground with 2.5% NaCl, 0.3% sodium polyphosphate, and 0 ?? 8% sorbitol. The salt-ground meat was incubated at 20°C and 40°C for setting, and again at 90°C for 20min to prepare setting-heating gel. Breaking strength (BS) and breaking strain (bs) of the setting and setting-heating gels with the cross-linking of myosin heavy chain (HC) were investigated as a function of setting time.The values of BS and bs of the gels formed through setting with 0.8% sorbitol were higher than those of the gels formed by setting without sorbitol.During the setting at 20°C, cross-linked myosin HCs with small molecular sizes in the gels with 8% sorbitol were formed in a large quantity as compared with those in the gels without sorbitol. However, in the setting at 40°C, the increase of cross-linked myosin HC in the gels with 8% sorbitol was in a small quantity and was nearly identical to that of the gel without sorbitol.These results indicated that sorbitol in surimi affected the cross-linking of myosin HCs of the salt-ground meat and contributed to an improvement in gel formation of the meat.","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"1 1","pages":"1599-1607"},"PeriodicalIF":0.0,"publicationDate":"1993-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82380697","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The fatty acid composition of the edible ascidain Halocynthia roretzi was studied by means of open-tubular GLC with medium polarity phase Silar-5CP. About fifty components were ob-served, and their distribution among neutral and polar lipids was compared. The main fatty acids were found to be 14:0, 16:0, 16:1 (n-7), 18:0, 18:1 (n-9), 18:1 (n-7), 18:4 (n-3), 20:3 (n-3), 20:5 (n-3), and 22:6 (n-3). In monoenes, (n-7) series fatty acids were predominant, while nine tenths of the polyenoic fatty acids were represented by (n-3) series fatty acids, mainly eicosapen-taenoic. The literature data obtained by packed column GLC were compared with those obtained in the present investigation.
{"title":"n-3 Polyunsaturated fatty acids in lipids of ascidian Halocynthia roretzi","authors":"M. V. Vysotskii, T. Ota, T. Takagi","doi":"10.2331/SUISAN.58.953","DOIUrl":"https://doi.org/10.2331/SUISAN.58.953","url":null,"abstract":"The fatty acid composition of the edible ascidain Halocynthia roretzi was studied by means of open-tubular GLC with medium polarity phase Silar-5CP. About fifty components were ob-served, and their distribution among neutral and polar lipids was compared. The main fatty acids were found to be 14:0, 16:0, 16:1 (n-7), 18:0, 18:1 (n-9), 18:1 (n-7), 18:4 (n-3), 20:3 (n-3), 20:5 (n-3), and 22:6 (n-3). In monoenes, (n-7) series fatty acids were predominant, while nine tenths of the polyenoic fatty acids were represented by (n-3) series fatty acids, mainly eicosapen-taenoic. The literature data obtained by packed column GLC were compared with those obtained in the present investigation.","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"87 1","pages":"953-958"},"PeriodicalIF":0.0,"publicationDate":"1992-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78642711","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
K. Fujino, K. Arai, M. Kudo, Kuniyuki Takahashi, T. Uematsu, S. Okumura
Analyses on the genotypic compositions in parents and their offspring populations induced by genome manipulation have made it possible to estimate rates of gene-centromere recombination at the four loci in Haliotis diversicolor diversicolor and at the ten loci in H. discus hannai. The present paper presents the results of the similar analyses on genotypic parentages to estimate the rates at the additional four loci in H. diversicolor diversicolor and that at additional one locus in H. discus hannai. Comparisons of the rate at each of seven homologous loci between the two species indicated that the estimates were close each other at the four loci coding phosphoglucomutase, leucine-aminopeptidase, malic enzyme, and superoxide dismutase and that those in H. discus hannai revealed approximately two times greater than those in H. diversicolor diversicolor at the three loci coding phosphoglucose dehydrogenase, phosphoglucose isomerase and mannosephosphate isomerase.
{"title":"Estimating rate of gene-centromere recombination at some isozyme loci in Haliotis diversicolor diversicolor and H. discus hannai","authors":"K. Fujino, K. Arai, M. Kudo, Kuniyuki Takahashi, T. Uematsu, S. Okumura","doi":"10.2331/SUISAN.58.445","DOIUrl":"https://doi.org/10.2331/SUISAN.58.445","url":null,"abstract":"Analyses on the genotypic compositions in parents and their offspring populations induced by genome manipulation have made it possible to estimate rates of gene-centromere recombination at the four loci in Haliotis diversicolor diversicolor and at the ten loci in H. discus hannai. The present paper presents the results of the similar analyses on genotypic parentages to estimate the rates at the additional four loci in H. diversicolor diversicolor and that at additional one locus in H. discus hannai. Comparisons of the rate at each of seven homologous loci between the two species indicated that the estimates were close each other at the four loci coding phosphoglucomutase, leucine-aminopeptidase, malic enzyme, and superoxide dismutase and that those in H. discus hannai revealed approximately two times greater than those in H. diversicolor diversicolor at the three loci coding phosphoglucose dehydrogenase, phosphoglucose isomerase and mannosephosphate isomerase.","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"5 1","pages":"445-456"},"PeriodicalIF":0.0,"publicationDate":"1992-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72961421","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The pharmacokinetics and tissue levels of an antibiotic, oxytetracycline, were determined after oral administration (100mg/kg body weight) in cultured rainbow trout, amago salmon, and yel-lowtail. Oxytetracycline levels were determined by high-performance liquid chromatography. Serum levels of oxytetracycline in three fish species could not be fitted to compartment pharmaco-kinetic models with first-order absorption. The area under the serum concentration-time curve (AUC) were 32.1, 58.7, and 38.4 (μg •h/ml) for rainbow trout, amago salmon, and yellowtail, re-spectively. The mean residence time calculated from AUC were 50.3, 24.6, and 43.3h for rainbow trout, amago salmon, and yellowtail, respectively. Biological half-lives (T1/2) of the serum were 23, 16, and 28h for rainbow trout, amago salmon, and yellowtail, respectively. The T1/2 of muscle in yellowtail was shorter than those of the two salmonids. Oxytetracycline residues persisted in the liver of the three fish species. Elimination times were 22, 21, and 21 days for rainbow trout, amago salmon, and yellowtail, respectively.
{"title":"Pharmacokinetic study of oxytetracycline in cultured rainbow trout, amago salmon, and yellowtail","authors":"K. Uno, T. Aoki, R. Ueno","doi":"10.2331/SUISAN.58.1151","DOIUrl":"https://doi.org/10.2331/SUISAN.58.1151","url":null,"abstract":"The pharmacokinetics and tissue levels of an antibiotic, oxytetracycline, were determined after oral administration (100mg/kg body weight) in cultured rainbow trout, amago salmon, and yel-lowtail. Oxytetracycline levels were determined by high-performance liquid chromatography. Serum levels of oxytetracycline in three fish species could not be fitted to compartment pharmaco-kinetic models with first-order absorption. The area under the serum concentration-time curve (AUC) were 32.1, 58.7, and 38.4 (μg •h/ml) for rainbow trout, amago salmon, and yellowtail, re-spectively. The mean residence time calculated from AUC were 50.3, 24.6, and 43.3h for rainbow trout, amago salmon, and yellowtail, respectively. Biological half-lives (T1/2) of the serum were 23, 16, and 28h for rainbow trout, amago salmon, and yellowtail, respectively. The T1/2 of muscle in yellowtail was shorter than those of the two salmonids. Oxytetracycline residues persisted in the liver of the three fish species. Elimination times were 22, 21, and 21 days for rainbow trout, amago salmon, and yellowtail, respectively.","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"31 1","pages":"1151-1156"},"PeriodicalIF":0.0,"publicationDate":"1992-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74764519","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Chemical compositions, especially non-protein nitrogenous constituents of extractives from 14 kinds of squid and octopus caught in far seas, were analyzed to research the possibility of utilization as human food. The constituent of the extractive nitrogenous compounds was markedly different depending on the species. The ammonia content in muscle varied widely depending on the kind of squid. The highest value, 756mg-N/100g, was found in muchi-ika Mastigoteuthis sp., followed by yurei-ika Chiroteuthis imperator and yatsude-ika Octopoteuthis sp., which can be called true ammoniaic squid. In addition to ammonia, large amounts of TMA-N and DMA-N were deter-mined in several kinds of squid such as hotaru-ika-modoki Enoploteuthis chunu, suji-ika Eucleo-teuthis luminosa, and muchi-ika. In very large squid, giant squid Architeuthis japonica and nyudo-ika Moroteuthis robusta, extremely high moisture of around 90% was found and a very high level of ammonia was also detected. It is confirmed that the ammonia in squid muscle exists as ammonium chloride, because the concentration of chloride ion was almost equivalent to that of ammonium ion in all spec-imens analyzed. Composition and concentration of free amino acids varied also depending on the species. Generally, the concentration of free amino acids in oceanic squid was lower than that in normal squid. Considering the chemical characteristics of ammoniaic squid, it may be difficult to use them as human food.
{"title":"Non-protein nitrogenous compounds in muscle extract of oceanic cephalopods","authors":"H. Iida, Koji Nakamura, T. Tokunaga","doi":"10.2331/SUISAN.58.2383","DOIUrl":"https://doi.org/10.2331/SUISAN.58.2383","url":null,"abstract":"Chemical compositions, especially non-protein nitrogenous constituents of extractives from 14 kinds of squid and octopus caught in far seas, were analyzed to research the possibility of utilization as human food. The constituent of the extractive nitrogenous compounds was markedly different depending on the species. The ammonia content in muscle varied widely depending on the kind of squid. The highest value, 756mg-N/100g, was found in muchi-ika Mastigoteuthis sp., followed by yurei-ika Chiroteuthis imperator and yatsude-ika Octopoteuthis sp., which can be called true ammoniaic squid. In addition to ammonia, large amounts of TMA-N and DMA-N were deter-mined in several kinds of squid such as hotaru-ika-modoki Enoploteuthis chunu, suji-ika Eucleo-teuthis luminosa, and muchi-ika. In very large squid, giant squid Architeuthis japonica and nyudo-ika Moroteuthis robusta, extremely high moisture of around 90% was found and a very high level of ammonia was also detected. It is confirmed that the ammonia in squid muscle exists as ammonium chloride, because the concentration of chloride ion was almost equivalent to that of ammonium ion in all spec-imens analyzed. Composition and concentration of free amino acids varied also depending on the species. Generally, the concentration of free amino acids in oceanic squid was lower than that in normal squid. Considering the chemical characteristics of ammoniaic squid, it may be difficult to use them as human food.","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"27 1","pages":"2383-2390"},"PeriodicalIF":0.0,"publicationDate":"1992-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73642730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The annual reproductive cycle, breeding season and shell length at first sexual maturity of the sunray surf clam, Mactra chinensis, in Tomakomai, were examined histologically. Devel-opment of the germ cells was divided into five stages; in the female, they were oogonium, yolkless stage, early yolk-formation, late yolk-formation, and mature stage; in the male, they were spermatogonium, primary spermatocyte, secondary spermatocyte, spermatid, and sper-matozoon. On the basis of cytological characteristics and the relative amount of germ cells, maturation of the gonad was classified into recovery, early growing, late growing, maturing, spawning, and spent stages. The early growing stage appeared in March, while the late grow-ing stage was found in April in the male and in May in the female. The maturing stage was observed from May to June in the male and in June in the female, while the spawning stage occurred from July to September. The spent and recovery stages appeared from Octo-ber to November and from December to February, respectively. The breeding season of the clam was estimated to be from July to September. Shell length at first sexual maturity was 25-30mm.
{"title":"Breeding season of the sunray surf clam Mactra chinensis in Tomakomai, southwest Hokkaido [Japan]","authors":"I. Sakurai, M. Kurata, T. Miyamoto","doi":"10.2331/SUISAN.58.1279","DOIUrl":"https://doi.org/10.2331/SUISAN.58.1279","url":null,"abstract":"The annual reproductive cycle, breeding season and shell length at first sexual maturity of the sunray surf clam, Mactra chinensis, in Tomakomai, were examined histologically. Devel-opment of the germ cells was divided into five stages; in the female, they were oogonium, yolkless stage, early yolk-formation, late yolk-formation, and mature stage; in the male, they were spermatogonium, primary spermatocyte, secondary spermatocyte, spermatid, and sper-matozoon. On the basis of cytological characteristics and the relative amount of germ cells, maturation of the gonad was classified into recovery, early growing, late growing, maturing, spawning, and spent stages. The early growing stage appeared in March, while the late grow-ing stage was found in April in the male and in May in the female. The maturing stage was observed from May to June in the male and in June in the female, while the spawning stage occurred from July to September. The spent and recovery stages appeared from Octo-ber to November and from December to February, respectively. The breeding season of the clam was estimated to be from July to September. Shell length at first sexual maturity was 25-30mm.","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"14 1","pages":"1279-1283"},"PeriodicalIF":0.0,"publicationDate":"1992-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84697725","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In Tokyo Bay small-scale trawlers discard considerable percentages of their catch of the Japanese mantis shrimp Oratosquilla oratoria, but no quantitative survey has so far been carried out. We aimed at making clear the actual fishing mortality, performed a monthly survey on discard percentages from April 1989 to April 1990 to discover seasonal changes, and estimated mortality rate after discarding through simultaneous on board experiments. The results revealed that both the discard percentage and the mortality of the discarded individuals are highest in summer, which was considered to be caused mainly by high air temperature. In total, individuals 2.4 times as large as those landed were discarded and died in a year.
{"title":"Discarding of the Japanese mantis shrimp Oratosquilla oratoria by small-scale trawlers in Tokyo bay [Japan].","authors":"J. Ohtomi, N. Nakata, M. Shimizu","doi":"10.2331/SUISAN.58.665","DOIUrl":"https://doi.org/10.2331/SUISAN.58.665","url":null,"abstract":"In Tokyo Bay small-scale trawlers discard considerable percentages of their catch of the Japanese mantis shrimp Oratosquilla oratoria, but no quantitative survey has so far been carried out. We aimed at making clear the actual fishing mortality, performed a monthly survey on discard percentages from April 1989 to April 1990 to discover seasonal changes, and estimated mortality rate after discarding through simultaneous on board experiments. The results revealed that both the discard percentage and the mortality of the discarded individuals are highest in summer, which was considered to be caused mainly by high air temperature. In total, individuals 2.4 times as large as those landed were discarded and died in a year.","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"144 1","pages":"665-670"},"PeriodicalIF":0.0,"publicationDate":"1992-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73362068","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：