4.5 Article

Fate and consumption of discarded by-catch in the Spencer Gulf prawn fishery, South Australia

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FISHERIES RESEARCH
卷 90, 期 1-3, 页码 158-169

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ELSEVIER
DOI: 10.1016/j.fishres.2007.10.008

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prawn fishery; Spencer Gulf; by-catch; discards; scavengers; consumption

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Discarded by-catch in prawn fisheries is likely to affect trophic balance including the population structure and function of both the exploited species and scavengers on discards. The Spencer Gulf prawn fishery consists of 39 trawlers operating about 60 days a year with a management system allowing large differences in spatial effort. Such a system provides opportunities to study spatial effects of fishing in relation to habitat and fishing effort. In this study, the occurrence and consumption of scavengers on the Spencer Gulf prawn fishing grounds were studied at five sites subjected to different historical fishing effort and further estimated through field and laboratory experiments. Baited video experiments showed that the most common scavengers on discarded by-catch were Degens leatherjacket (Thamnaconus degeni), blue crabs (Portunus pelagicus) and sealice (a group of several species of isopods and amphipods), notably Natatolana woodjonesi, with variable abundances between sites and day/night. Scavenger abundance and consumption was higher at night than during the day. Total abundance and consumption during the day showed a negative correlation to historical trawl hours, while during the night showed a positive correlation. In the laboratory, in contrast to groups, individual leatherjackets showed little interest in bait. Consumption rates for both leatherjackets and blue crabs showed a logarithmic trend depending on bait species. The results showed that during the day blue crabs and leatherjackets were the dominating scavengers while during the night it was Port Jackson sharks and in particular sealice. The effects of site, historical trawl hours and relative importance of the scavenging species are discussed. Crown Copyright (C) 2007 Published by Elsevier B.V. All rights reserved.

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