scholarly journals CARACTERÍSTICAS HIDROLÓGICAS DE BAHÍA MAGDALENA, B.C.S. MÉXICO, EN EL PERÍODO 2001-2003

2007 ◽  
Vol 22 (1-2) ◽  
pp. 1
Author(s):  
R. Cervantes-Duarte ◽  
S. López-López ◽  
E. González-Rodríguez

En el período de noviembre de 2001 a febrero de 2003 se realizaron seis muestreos en una red de 23 estaciones hidrográficas en Bahía Magdalena B.C.S., México, bajo diferentes amplitudes de marea, con el propósito de analizar la variación espacio temporal de temperatura superficial del mar (TSM), material particulado suspendido (MPS), concentración de clorofila a (Cla) y nutrientes inorgánicos disueltos (NID) Los resultados mostraron, al menos, dos épocas contrastantes en sus características físicas y químicas: 1) noviembre, mayo, julio y 2) enero, febrero. Los primeros presentaron generalmente marcados gradientes de TSM, MPS y NID de la boca al interior de la bahía asociados a altos índices de surgencia y en julio debido al efecto de alta irradiación y marea muerta. En la segunda época las características físicas y químicas fueron relativamente más homogéneas, con diferencias menores de 1ºC de TSM y menores concentraciones de MPS y NID, asociadas a bajos índices de surgencia y posiblemente otros aportes externos, así como mayor consumo de autótrofos. Se analiza la importancia de las condiciones físicas y químicas por época y por zonas, así como su posible papel en la ecología de este sistema. Hydrological characteristics of Bahía Magdalena, B.C.S., Mexico, during the period 2001-2003 From November 2001 to February 2003 we carried out six sampling field trips in Bahía Magdalena, Baja California Sur, Mexico, over a sampling net consisting of 23 hydrographic stations. Samples were obtained at different tide ranges in order to analyze time-space variations. Parameters analyzed were sea surface temperature (SST) suspended particle matter (SPM), Chlorophyll a (Chla) and dissolved inorganic nutrients (DIN). Results suggest at least two contrasting seasons, with different physical and chemical characteristics. One was during November - May - July, and the other was January – February. in the first period there were marked gradients of SST, SPM, and DIN,that increased inward the mouth of the lagoon, which was related to the upwelling index. In July, variations were associated to the effect of high solar irradiation and neap tides. During the second period, the physical and chemical characteristics were more homogeneous, and presented SST differences lower than 1ºC, and lower concentrations of SPM and DIN.Such condition was associated to the low upwelling index and other possible runoffs of water supplies, but also a higher consumption from autotrophic organisms. We analyzed the importance of physical and chemical characteristics importance for each period and by zone. We also discuss the role of these characteristics on the ecology of this ecosystem.

Food Industry ◽  
2018 ◽  
Vol 3 (4) ◽  
Author(s):  
Nataliia V. Nepovinnykh ◽  
Yuri A. Kodatsky ◽  
Oksana N. Klyukina ◽  
Nataliia M. Ptichkin ◽  
Samira Yeganehzad

2013 ◽  
Vol 39 (6) ◽  
pp. 1089
Author(s):  
Qian ZHANG ◽  
Ming-Cai ZHANG ◽  
Hai-Yan ZHANG ◽  
Wei-Ming TAN ◽  
Zhao-Hu LI ◽  
...  

The objective of this present study was to investigate the effect of feeding fermented mixture of papaya leaf and seed meal (FERM) on the physical and chemical characteristics of meats of the Indonesian indigenous crossbred chicken (IICC). The study was carried out with 300 day-old IICC. The chicks were randomly distributed to five treatment groups, i.e., CONT (control diet based on corn-soybean- diet), FERMA (diet containing 1% FERM), FERMB (2.5% FERM), FERMC (5% FERM) and FERMD (7.5% FERM). Each treatment group consisted of 6 replicates with 10 IICC in each. At week 8, one chick from each replicate was randomly taken and slaughtered. After being de-feathered and eviscerated, samples from breast and thigh meats were obtained. Results showed that the increased levels of FERM was followed by the increased (P<0.05) pH values, moisture and crude protein content of breast meats of the IICC. Dietary incorporation of FERM especially at the level of 2.5% increased (P<0.05) the content of fat in the breast meat of IICC, while further increased levels of FERM did not alter (P>0.05) the fat content of the IICC breast meat. Dietary treatment did not have any effect (P>0.05) on the lightness (L*) values of breast meat of the IICC. The redness (a*) values were higher (P<0.05) in FERMD breast meat than other. FERM diet resulted in lower (P<0.05) yellowness (b*) values in the IICC breast meat. The pH values and moisture content of thigh meat increased (P<0.05) with the increased level of FERM. The WHC decreased (P<0.05) with the elevated levels of FERM in the diets. There was an increase (P<0.05) in crude protein concentration in FERMA as compared to the other meats. Crude fat and ash concentrations in thigh meat were affected (P<0.05) by the treatments. Dietary treatments had no impact (P>0.05) on L* values of thigh meats. Feeding FERM at 7.5% from diets increased (P<0.05) and decreased (P<0.05) the redness and yellowness of meats. In conclusion, dietary inclusion of FERM especially at the level of 7.5% from diets improved the physical and chemical characteristics of the IICC meats.


2007 ◽  
Vol 42 (1) ◽  
pp. 89-97 ◽  
Author(s):  
Masahiro HOSODA ◽  
Yusuke YAMAMOTO ◽  
Kazumasa HARADA ◽  
Toshinari KORI ◽  
Masahiro FUKUSHI ◽  
...  

2021 ◽  
Vol 45 (4) ◽  
Author(s):  
Ima Wijayanti ◽  
Pornsatit Sookchoo ◽  
Thummanoon Prodpran ◽  
Chitradurga O. Mohan ◽  
Rotimi E. Aluko ◽  
...  

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