Various hypotheses have been put forward to explain the mechanisms in the Bay of Biscay that result in a good recruitment of European anchovy. Anchovy larvae from the spawning area in the Gironde ...River plume are advected towards off‐shelf waters, where juveniles are commonly observed. Otolith microstructural and chemical analysis were combined to assess the importance of this off‐shelf transport and to determine the relative contribution of these areas for anchovy survival. Chemical analysis of otoliths showed that anchovy juveniles in the Bay of Biscay can be divided into two groups: a group that drifts towards off‐shelf waters early in their life and returns later, and a group that remains in the low salinity waters of the coastal area. The first group presents significantly faster growth rates (0.88 mm day−1) than those remaining in the coastal waters (0.32 mm day−1). This may be due to off‐shelf waters being warmer in spring/summer, and to the fact that the lower food concentration is compensated for by higher prey visibility. Furthermore, the group of juveniles that drifted off the spawning area and had faster growth rates represents 99% of the juvenile population. These findings support the hypothesis that anchovy in the Bay of Biscay may use off‐shelf waters as a spatio‐temporal loophole, suggesting that transport off the shelf may be favourable for recruitment.
Full text
Available for:
BFBNIB, DOBA, FZAB, GIS, IJS, IZUM, KILJ, NLZOH, NUK, OILJ, PILJ, PNG, SAZU, SBCE, SBMB, UILJ, UKNU, UL, UM, UPUK
In this paper, we study the qualitative behavior of following open-access anchovy fishery model: xn+1=axnb-dalphaxvnyn, yn+1=yn(hpalphaxvn-c)+1), where a,b,c,d,v,p,alpha,h and the initial conditions ...x0, y0 are positive real numbers. More precisely, we investigate the necessary and sufficient condition for local asymptotic stability of the unique positive equilibrium point of this system. Some numerical examples are given to verify our theoretical results.
Full text
Available for:
FFLJ, NUK, ODKLJ, UL, UM, UPUK
The influence of cooking methods (baking, grilling, or frying) on lipid oxidation and fatty acid composition of anchovy (Engraulis encrasicholus) fillets was evaluated. All of the treatments reduced ...the free fatty acid content of the fillets (P < 0.05) and minimal values were determined in grilled (3.30 g/100 g lipid) and fried (2.84 g/100 g lipid) fillets. The peroxide value and thiobarbituric acid value of the fillets were also increased by the cooking process (P < 0.05). While the maximum peroxide value content of anchovy fillets was determined in grilled fillets as 16.23 meq O₂/kg lipid (P < 0.05), the highest thiobarbituric acid values were determined as 3.63 mg MDA/kg fillet and 2.96 mg MDA/kg fillet for grilled and baked fillets, respectively. In the grilled fillets, the increase of thiobarbituric acid value exceeded the permitted limiting value. All of the cooking methods used caused modifications in the fatty acid compositions and only frying caused modification in the n-3/n-6 ratio of the fillets. The modifications in the fatty acid compositions were more prominent in the fried fillets. These results indicated that grilling may be hazardous because of the formation of lipid oxidation products as a result of thermal degradation of lipids during cooking.
Full text
Available for:
DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, UILJ, UKNU, UL, UM, UPUK
Lake anchovy (Coilia ectenes taihuensis) is a sedentary, dominant fish species that forms an unmanaged fishery in Taihu Lake, eastern China. The environment and developmental stage of lake anchovy ...are likely important drivers of their gut microbiome, which is linked to host health and development. To investigate the relationship between the gut microbiome and three defined factors (fish sex, fish body size, and the local habitat), high‐throughput sequencing of the 16S ribosomal RNA gene was used to study the microorganisms of 184 fish samples and four water samples collected in Taihu Lake. Four dominant bacterial phyla (Proteobacteria, Firmicutes, Planctomycetes, and Cyanobacteria) were present in all fish samples. We compared the microbial communities of males and females and found that the relative abundance of Corynebacteriaceae was significantly higher in males than in females, while the opposite trend was detected for Sphingomonadaceae. We also discovered that the relative abundance of Firmicutes was positively correlated with fish body size and that the proportions of Proteobacteria and Tenericutes were lower in larger fish than in fish of other sizes. Finally, we found that the difference in microbial richness between eastern and northern Taihu Lake was the most marked. Lake anchovy was rich in Lactobacillus and Clostridium in the eastern site, while those in the northern site had the highest abundance of Sphingomonas and Methylobacterium, suggesting that the local habitat may also influence the intestinal microbiome. These findings will not only help researchers understand the community composition of the intestinal microflora of lake anchovy but also contribute to the protection of fish resources in Lake Taihu and the sustainable use of lake anchovy.
The present study documented the basic composition of the gut microbiota in lake anchovy (Coilia ectenes taihuensis) in Taihu Lake, China, and investigated the potential factors that influence variation in microbial community composition. Three potential factors may affect the intestinal microbiota of lake anchovy: sex, body size, and local habitat.
Full text
Available for:
FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SAZU, SBCE, SBMB, UL, UM, UPUK
In this paper we studied the antioxidant and antiproliferative activities of the heated pepsin hydrolysate from a marine fish half-fin anchovy (HAHp-H). Furthermore, we compared the chemical profiles ...including the amino acid composition, the browning intensity, the IR and UV-visible spectra, and the molecular weight distribution between the half-fin anchovy pepsin hydrolysate (HAHp) and HAHp-H. Results showed that heat sterilization on HAHp improved the 1,1-diphenyl-2-picryl-hydrazil (DPPH) radical-scavenging activity and reducing power. In addition, the antiproliferative activities were all increased for HAHp-H on DU-145 human prostate cancer cell line, 1299 human lung cancer cell line and 109 human esophagus cancer cell line. The contents of free amino acid and reducing sugar of HAHp-H were decreased (P < 0.05). However, hydrophobic amino acid residues and the browning intensity of HAHp-H were increased. FT-IR spectroscopy indicated that amide I and amide III bands of HAHp-H were slightly modified, whereas band intensity of amide II was reduced dramatically. Thermal sterilization resulted in the increased fractions of HAHp-H with molecular weight of 3000-5000 Da and below 500 Da. The enhanced antioxidant and antiproliferative activities of HAHp-H might be attributed to the Maillard reaction.
Enzymatic proteolysis of food proteins is considered a promising method to generate antibacterial peptides. The objective of the present study was to isolate and characterize peptide fraction from ...the pepsin hydrolysate of half-fin anchovy (Setipinna taty) with antibacterial activity against Escherichia coli. The most active peptide fraction HAHp2-3-I was isolated by a series of chromatographic methods, including Sephadex G-25 chromatography, reverse high-performance liquid chromatography (RP-HPLC) and Source 5RPC ST. Peptides identification of HAHp2-3-I was carried out using UPLC-LTQ-Orbitrap mass spectrometer. HAHp2-3-I contained five cationic peptides (MLTTPPHAKYVLQW, SHAATKAPPKNGNY, PTAGVANALQHA, QLGTHSAQPVPF and VNVDERWRKL) and three anionic peptides (LATVSVGAVELCY, NPEFLASGDHLDNLQ and PEVVYECLHW). Prediction of peptide secondary structure indicated that these anionic peptides should have extended strand and random coil structures, whereas cationic peptides PTAGVANALQHA and VNVDERWRKL could form alpha helixes. In addition, results of scanning electron microscopy (SEM) revealed that treatment by HAHp2-3-I could cause the morphological changes of E. coli and destruction of the cell integrity via irreversible membrane damage. The results could provide information for investigating the antibacterial model of antibacterial peptides derived from fish protein hydrolysates.
Full text
Available for:
IZUM, KILJ, NUK, PILJ, PNG, SAZU, UL, UM, UPUK
Experiments were conducted during the summer of 2008 and 2009 to study the growth of early post yolk-sac European anchovy (Engraulis encrasicolus, Linnaeus, 1758) larvae reared under different food ...regimes. The fatty acid composition was used to assess nutritional condition of the larvae. Prey items used in the experiments were Gymnodinium sanguineum, Brachionus plicatilis and nauplii of the copepods Acartia grani and Euterpina acutifrons. Food type and concentration affected the growth of the larvae. Mixed diets composed of rotifers and copepod nauplii at high concentration resulted in higher anchovy larvae growth rates in comparison with single-prey diets using either rotifers or copepod nauplii. The addition of the dinoflagellate G. sanguineum (25–50cellsml−1) to the prey offered did not enhance significantly larval growth. Highest growth rates of anchovy larvae (0.28mmd−1) were obtained using high concentrations of a mixed diet, particularly the combination of rotifers and A. grani nauplii. Fatty acid composition at hatch was similar to the composition observed in the field, but during larvae ontogeny there was a marked decrease in the contribution of polyunsaturated fatty acids such as EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). Such difference reflects the high requirements of these PUFA for larvae development, and suggests that the food offered failed to fulfill the larvae nutritional requirements. The growth rates obtained in our experiments were, overall, in the lower range of those observed in natural conditions. Taking into considerations the fact that larvae in the field are expected to encounter lower prey concentrations, we discuss the reasons for such disagreement.
► Experiments studied growth and nutritional condition of lab-reared anchovy larvae. ► Diverse prey were used to grow early larvae, such as dinoflagellates and copepods. ► Highest growth rates occurred with high densities of rotifers and Acartia nauplii. ► During larvae ontogeny there was a decrease of polyunsaturated fatty acids. ► Laboratory growth rates were in the lower range of those in the wild.
Full text
Available for:
GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
The aim of this study was to determine the nutritional and quality characteristics of anchovy after cooking. The fish were cooked by different methods (frying, baking and grilling) at two different ...temperatures (160 °C, 180 °C). Crude ash, crude protein and crude fat contents of cooked fish increased due to rise in dry matter contents. While cooking methods affected mineral content of anchovy, cooking temperature did not affect. The highest values of monounsaturated fatty acids were found in baked samples. Polyunsaturated fatty acids in baked samples were also high and similar in fried samples. Fried samples, which were the most preferred, lost its nutritional characteristics more than baked and grilled samples. Grilled and baked fish samples can be recommended for healthy consumption. However, grilled fish samples had hard texture due to more moisture loss than other methods. Therefore, it is concluded that baking is the best cooking method for anchovy.
Abstrak. Pada saat musim panen ikan, para nelayan banyak mendapatkan ikan teri sebagai hasil tangkapan dengan jumlah yang sangat besar. Karena jumlah yang sangat banyak, terkadang ikan teri tidak ...habis terjual. Hal tersebut mengakibatkan ikan teri membusuk jika tidak ada tempat pengawetan (cool storage). Salah satu cara yang dilakukan nelayan adalah dengan mengeringkan ikan teri tersebut secara alami (penjemuran dibawah sinar matahari). Alat pengering surya tipe rak adalah alat pengering berbentuk kotak yang memanfaatkan matahari sebagai energi termalnya. Adapun kendala dari alat pengering ini adalah hanya memanfaatkan panas dari energi matahari sehingga ketika cuaca dalam keadaan mendung atau saat malam tiba alat ini tidak bisa difungsikan. Tujuan penelitian ini adalah memodifikasi alat pengering surya tipe rak, menjadi alat pengering hybrid untuk pengeringan ikan teri. Hasil penelitian diperoleh total efisiensi penggunaan energi selama pengeringan yaitu, untuk pengeringan uji kosong hybrid adalah 0,010%, untuk pengeringan uji hybrid sebesar 0,695% dan untuk pengeringan uji surya sebesar 20,319%. Sementara untuk lamanya waktu pengeringan, uji hybrid ulangan 1 selama 7 jam, uji hybrid ulangan 2 selama 8 jam, uji surya ulangan 1 selama 10 jam dan uji surya ulangan 2 selama 11 jam. Untuk total energi tersedia, pengeringan hybrid sebesar 305,838 MJ dan pengeringan surya sebesar 9,896 MJ. Modifications and Performance Test Instrument Solar-Hybrid Dryer Type Rack for Drying AnchovyAbstract. At the time of harvest fish, fishermen get a lot of anchovy as catches with very large amount. Due to the very large number of these, sometimes anchovy is not sold out. This resulted in an anchovy rot if not done preservation (cool storage). One way in which the fisherman is by drying anchovy naturally (the drying in the sun). A tool rack type solar dryer is a box-shaped dryer that utilize the sun as thermal energy. The constraints of this tool is only utilizing the heat from solar energy, so when the weather is cloudy or at nightfall these tools can not function. The research aims to modify the tool rack type solar dryer to be a hybrid dryer for drying anchovy. The results were obtained that total efficiency of energy use during drying is for drying empty test hybrid is 0,010%, for drying hybrid test at 0,695%, and for drying solar test of 20,319%. As for the length of drying time, hybrid test replicates 1 for 7 hours, hybrid test replicates 2 for 8 hours, solar test replicates 1 for 10 hours, and solar test replicates 2 for 11 hours. For the total energy available, hybrid drying of 305,838 MJ and solar drying of 9,896 MJ.
PDF
