Foraging efficiency and prey selectivity in a visual predator: differential effects of turbid and humic water

2013 ◽  
Vol 70 (12) ◽  
pp. 1685-1690 ◽  
Author(s):  
Mikael Jönsson ◽  
Lynn Ranåker ◽  
P. Anders Nilsson ◽  
Christer Brönmark

Predators exert strong regulating forces on lower trophic levels through predation. As most fish are visual foragers, visual conditions in the water may alter the strength of this regulation. We evaluated effects of turbidity and humic water on foraging efficiency and prey-size selectivity in Northern pike (Esox lucius) feeding on roach (Rutilus rutilus). Encounter rates decreased in both turbid and humic water but were not counteracted by increased searching activity. Capture success was unaffected by turbidity but was nonlinearly affected by humic water by being high in clear and highly humic water but low in less humic water. In highly humic water, the visual range approached pike’s strike distance and, together with its cryptic colours, pike may have initiated its attack before the prey detected it, limiting the possibility for prey evasive manoeuvres. Prey-size selectivity towards small prey in clear water disappeared in turbid water but was maintained in humic water. Owing to its optical properties, turbidity degrades the quality of the visual information more through scattering than humic water does through absorption. We show that the effect of visual degradation on foraging depends on the cause of visual degradation, which has not previously been acknowledged in the visual foraging literature.

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 230
Author(s):  
Tanja Kakko ◽  
Annelie Damerau ◽  
Anni Nisov ◽  
Anna Puganen ◽  
Saska Tuomasjukka ◽  
...  

Fractionation is a potential way to valorize under-utilized fishes, but the quality of the resulting fractions is crucial in terms of their applicability. The aim of this work was to study the quality of protein isolates and hydrolysates extracted from roach (Rutilus rutilus) and Baltic herring (Clupea harengus membras) using either pH shift or enzymatic hydrolysis. The amino acid composition of protein isolates and hydrolysates mostly complied with the nutritional requirements for adults, but protein isolates produced using pH shift showed higher essential to non-essential amino acid ratios compared with enzymatically produced hydrolysates, 0.84–0.85 vs. 0.65–0.70, respectively. Enzymatically produced protein hydrolysates had a lower total lipid content, lower proportion of phospholipids, and exhibited lower degrees of protein and lipid oxidation compared with pH-shift-produced isolates. These findings suggest enzymatic hydrolysis to be more promising from a lipid oxidation perspective while the pH-shift method ranked higher from a nutrient perspective. However, due to the different applications of protein isolates and hydrolysates produced using pH shift or enzymatic hydrolysis, respectively, the further optimization of both studied methods is recommended.


1978 ◽  
Vol 50 (4) ◽  
pp. 361-371
Author(s):  
Mailis Kuuppo ◽  
Juha Koivurinta ◽  
Pekka Koivistoinen

The suitability of roach (Rutilus rutilus), perch (Perca fluviatilis), vendace (Coregonus albula L.), and whitefish (Coregonus sp.) for canning in small scale canning stations was tested. Various pretreatment methods and processing conditions were evaluated for different fish species. Processing equipment suitable for small scale canning stations was developed in the course of this study. The keepability of the canned products was followed by physical, organoleptic and microbiological determinations during a period of 18 months. The roach, vendace and whitefish preserves were of the types »canned fish in tomato sauce» and »canned fish in oil and its own juice» and the perch preserves of the type »canned fish in brine». Roach, vendace and whitefish were salted by immersing into 21 % brine for 4—25 minutes depending on the size of the fish and preheated by smoking at 90° C for 60 —120 minutes. Products of good quality were obtained from whitefish which was dried by cooking in oil at 120 °C for 3 minutes instead of smoking. The perch were cooked in 3 % and 4 % brine for 15—20 minutes depending on the size of the fish. The best time and temperature combination for the aimed F value 10 and for a product of good quality was 60 minutes at 115°C when using rotation. In organoleptic evaluation all the canned products were judged to be of good quality and there were no significant changes in appearance, texture, taste or aroma during 18 months' storage at room temperature. No microbial growth or swelling of the cans was detected during storage. Use of frozen raw material in canning whitefish had no detectable effect on the quality of the final product.


2000 ◽  
Vol 57 (6) ◽  
pp. 1160-1168 ◽  
Author(s):  
Olof Berglund ◽  
Per Larsson ◽  
Göran Ewald ◽  
Lennart Okla

The planktonic food chain phytoplankton - zooplankton - young-of-the-year roach (Rutilus rutilus) was studied in 19 lakes in southern Sweden to investigate the bioaccumulation of polychlorinated biphenyls (PCBs). The ΣPCB concentrations did not steadily increase with increasing trophic level. The ΣPCB concentrations in zooplankton (400 ng·g lipid-1) were lower than in both phytoplankton (660 ng·g lipid-1) and fish (890 ng·g lipid-1), which did not differ significantly. Lipid content explained 40% of the total variation in dry weight normalised ΣPCB concentrations in the samples. The PCBs were differentially partitioned between the trophic levels. The logBMFs (biomagnification factors, concentration in predator/concentration in prey) were a function of the logKow of the PCB congeners. The logBMFzoo/phyto values were < 0 for all PCB congeners on a lipid weight basis, and the logBMFfish/zoo values were < 0 for PCB congeners with logKow > 6. We conclude that no PCBs had higher lipid-normalised concentrations in zooplankton than in phytoplankton and the most lipophilic PCBs had moderately higher concentrations in roach than in zooplankton. PCBs with logKow > 6 decreased in concentration from phytoplankton to zooplankton to roach. We suggest that the concept of biomagnification did not apply to the planktonic food chain investigated in these lakes.


2020 ◽  
Vol 56 (1) ◽  
pp. 42-48
Author(s):  
Ye. A. Gupalo ◽  
I. I. Abramyuk ◽  
S. A. Afanasyev ◽  
O. V. Manturova ◽  
Ye. V. Savchenko

Quaternary ◽  
2021 ◽  
Vol 4 (1) ◽  
pp. 7
Author(s):  
Miki Ben-Dor ◽  
Ran Barkai

We hypothesize that megafauna extinctions throughout the Pleistocene, that led to a progressive decline in large prey availability, were a primary selecting agent in key evolutionary and cultural changes in human prehistory. The Pleistocene human past is characterized by a series of transformations that include the evolution of new physiological traits and the adoption, assimilation, and replacement of cultural and behavioral patterns. Some changes, such as brain expansion, use of fire, developments in stone-tool technologies, or the scale of resource intensification, were uncharacteristically progressive. We previously hypothesized that humans specialized in acquiring large prey because of their higher foraging efficiency, high biomass density, higher fat content, and the use of less complex tools for their acquisition. Here, we argue that the need to mitigate the additional energetic cost of acquiring progressively smaller prey may have been an ecological selecting agent in fundamental adaptive modes demonstrated in the Paleolithic archaeological record. We describe several potential associations between prey size decline and specific evolutionary and cultural changes that might have been driven by the need to adapt to increased energetic demands while hunting and processing smaller and smaller game.


2020 ◽  
Vol 54 (24) ◽  
pp. 15935-15945
Author(s):  
Patrick B. Hamilton ◽  
Anne E. Lockyer ◽  
Tamsyn M. Uren Webster ◽  
David J. Studholme ◽  
Josephine R. Paris ◽  
...  

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