The First Record of Bigscale Logperch and Range Expansions of Smallmouth Buffalo, White Crappie, and Gizzard Shad in Arizona

Bigscale Logperch Percina macrolepida is reported and substantiated for the first time in Arizona. A single specimen was collected during a routine survey of Cow Springs Lake on September 26, 2017, preliminarily identified as Percina sp . , preserved, and retained for species identification. We verified the specimen was a Bigscale Logperch through genetic analysis. Review of published literature and the U.S. Geological Survey Nonindigenous Aquatic Species Database suggests that this is the first known occurrence of Bigscale Logperch in Arizona. Further, three additional non-native species were detected during our sampling events on June 21 and September 26, 2017—Smallmouth Buffalo Ictiobus bubalus , White Crappie Pomoxis annularis , and Gizzard Shad Dorosoma cepedianum —representing the first collection of these species in the Little Colorado River basin that we are aware of. We recommend further evaluation of the ecology, distribution, and abundance of these four non-native species to better understand their effect on the native fishes of the watershed and the likelihood of establishment in the watershed and elsewhere in Arizona.

Factors Influencing Bluegill Growth in Small Kansas Impoundments

We evaluated growth of Bluegill Lepomis macrochirus in 24 small Kansas impoundments to understand variability in populations statewide. We assigned ages to 1,323 Bluegill, and when combined, growth parameters using the Ogle–Isermann parameterization of the von Bertalanffy growth model were: L∞ = 228 mm, K = 0.25, and t152 = 3.10 y. Growth was variable among the 24 populations and t152 (time to reach 152 mm total length) ranged from 1.56 to 4.87 y. We selected four representative limnological variables (latitude, maximum depth, total nitrogen, and total phosphorus) and four representative catch variables (catch-per-effort [CPE] of Bluegill, proportional size distribution of 178-mm Bluegill, CPE of stock-length Largemouth Bass Micropterus salmoides, and CPE of Gizzard Shad Dorosoma cepedianum) to elucidate mechanisms that explained t152 in Bluegill populations. We fit all subset candidate models using the eight variables to predict t152. Top candidate models (corrected Akaike's information criterion scores within two units of the most parsimonious model) comprised a confidence model set, and we used model-weighted averaging to calculate parameter estimates with 95% confidence intervals for each independent variable present in the confidence model set to develop a single explanatory model. The final model suggested that Bluegill size structure, latitude, and CPE of stock-length Largemouth Bass affected Bluegill growth, whereas a smaller effect was attributed to CPE of Gizzard Shad. Combined, these variables explained 40% of variation in observed Bluegill growth rate. Results from this study summarize Bluegill growth in Kansas and highlight variation in growth rates across small impoundments. Further, they suggest that Bluegill size structure, latitude, and relative abundance of stock-length Largemouth Bass are important factors regulating Bluegill growth in small Kansas impoundments.

Effect of Seafood (Gizzard Shad) Supplementation on the Chemical Composition and Microbial Dynamics of Radish Kimchi during Fermentation

This study investigated the impact of supplementing radish kimchi with slices of gizzard shad, Konosirus punctatus (boneless - BLGS, or whole - WGS) on the kimchi’s chemical and microbial composition for different fermentation durations. Higher levels of amino nitrogen (N), calcium (Ca) and phosphorus (P) were observed in the supplemented kimchi groups compared to those in the control and further, Ca and P levels were highest in the WGS kimchi group. Microbial composition analysis revealed noticeable differences between the three groups at different fermentation durations. The predominant species changed from Leuconostoc rapi to Lactobacillus sakei at the optimal- and over-ripening stages in the control kimchi group. The predominant species in the BLGS kimchi group was L. rapi at all stages of fermentation, whereas the predominant species in the WGS kimchi group was L. rapi at the optimal-ripening stage, and both L. sakei and L. rapi at the over-ripening stage. Significant correlations were observed by analysis of the Spearman’s rank between and within the chemical and microbial composition over fermentation durations. Altogether, gizzard shad supplementation may be used to optimize the desired microbial population to obtain the preferable fresh kimchi flavour by the release of certain inorganic elements and amino N.