Diel feeding intensity and daily ration of the sardine Sardina pilchardus
نویسندگان
چکیده
منابع مشابه
Diet and feeding intensity of sardine Sardina pilchardus: correlation with satellite-derived chlorophyll data
Spatio-temporal variability of the diet of sardine Sardina pilchardus off Portugal was examined through analysis of the stomach contents of fish collected every 14 d from the west and south of Portugal during 2003/2004. Dietary composition of the modal sardine length class was assessed by determining the frequency of occurrence and carbon content of identified prey, and these 2 parameters were ...
متن کاملEvaluating fishermen’s conservation attitudes and local ecological knowledge of the European sardine (Sardina pilchardus), Peniche, Portugal
BACKGROUND European sardines are an important fishing resource in the North Atlantic. Recognized for its great commercial and economic value in southern Europe, this resource currently has low stock indices. From this perspective, fishers' local ecological knowledge (LEK) is appreciated as an auxiliary tool in the management of sardines in this region. Our goal is to evaluate the LEK and attitu...
متن کاملProteolysis of Sardine (Sardina pilchardus) and Anchovy (Stolephorus commersonii) by Commercial Enzymes in Saline Solutions.
Fish sauce production is a very long process and there is a great interest in shortening it. Among the different strategies to speed up this process, the addition of external proteases could be a solution. This study focuses on the effect of two commercial enzymes (Protamex and Protex 51FP) on the proteolysis of two fish species traditionally converted into fish sauce: sardine and anchovy, by c...
متن کاملEffect of bacterial epiflora on egg hatching of the Atlantic sardine (Sardina pilchardus).
The aim of this work was to study the influence of bacterial epiflora on egg hatching of the sardine (Sardina pilchardus) obtained from a natural environment (Ría de Vigo, Spain) during the spawning season of the sardine (from January to June). Total bacteria, viable bacteria or the presence of specific potential pathogens for eggs, such as Pseudoalteromonas piscicida and Tenacibaculum (Flexiba...
متن کاملOptimisation of liquor yield during the hydraulic pressing of sardine (Sardina pilchardus) discards
Fresh sardine (employed as discard model species) was pressed with a hydraulic press in order to obtain a partially dewatered cake (whose volume represents between 55% and 60% of the initial volume of raw material) and a 3-phase press liquor comprising an aqueous fraction, an oil fraction and a variable amount of suspended solids. Pressing conditions, such as final pressure to which the sardine...
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ژورنال
عنوان ژورنال: Marine Ecology Progress Series
سال: 2011
ISSN: 0171-8630,1616-1599
DOI: 10.3354/meps09275