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OCN331 / MARE360

OCN331 / MARE360. Goals: Qualitative & Quantitative Reading Materials—On-Line Lectures & Discussions Rec read chapters & bring PwrPt to class UH-H Visits Examinations/Grades. Whales Norwegian herring Japanese sardine Peruvian anchovy Can. N. Atlantic cod. Technology Capital Investment

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OCN331 / MARE360

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  1. OCN331 / MARE360 • Goals: Qualitative & Quantitative • Reading Materials—On-Line • Lectures & Discussions • Rec read chapters & bring PwrPt to class • UH-H Visits • Examinations/Grades

  2. Whales Norwegian herring Japanese sardine Peruvian anchovy Can. N. Atlantic cod Technology Capital Investment Fisheries Information Politics Social Issues Tragedy of commons Population Hugo GrotiusMare Liberum1609

  3. Year CAP AQ 2002 94.5 52 2003 91.8 55.2 2004 96 60 2005 95.5 63.3 2006 93.1 66.7 Capture Fisheries are constant at ~90-95Mt Aquaculture is steadily increasing Total Global Fisheries Harvest ~160Mt

  4. Why Do We Care? • Calories • High Quality Protein • Essential Amino Acids • Essential Fatty Acids (w3’s, w6’s)

  5. Health Benefits Associated with Fish Consumption and Levels of Supporting Evidence 8

  6. Seafood – Nutritional Benefits High quality protein High in omega-3 fatty acids Low in saturated fat Contributes to a healthy heart Contributes to proper growth and development of children Source of vitamins and minerals 9

  7. Seafood – Nutritional Benefits High quality protein High in omega-3 fatty acids Low in saturated fat Contributes to a healthy heart Contributes to proper growth and development of children Source of vitamins and minerals 16

  8. High Quality Protein Protein needed for growth and maintenance Seafood contains all 9 essential amino acids Protein is highly digestible Fish contain 16-27 grams of protein 17

  9. Fat Facts • Nutritional Importance • Saturated • Polyunsaturated fats (PUFA’s) • Trans Fats • HDL, LDL, Cholesterol • Health Issues

  10. O ω 9 6 3 1 HO 1 9 12 15 18 α Alpha-Linolenic Acid O ω 6 1 HO 1 5 8 11 14 α Arachidonic Acid

  11. Cakes, cookies etc. Animal Products Margarine Fried Potatoes Chips etc. Salad dressing Cereals Candy 40% 21% 17% 8% 5% 3% 1% 1% Major Sources of Trans Fats for U.S. Adults

  12. Omega-3 Fatty Acids Three types: Eicosapentaenoic acid (EPA) Seafood Docosahexaenoic acid (DHA) Seafood Alpha-linolenic acid (ALA) Flaxseed, wheat germ, dark leafy greens 22

  13. Cod Flounder Mackerel Pollock Salmon, farmed Shrimp Trout Tuna, bluefin Tuna, canned 0.13 0.43 1.57 0.46 1.83 0.27 0.80 1.28 0.73 EPA & DHA Content of Fish

  14. JJ - CA – JA males Fish Consumption 3oz/d vs ~2x/wk w3 intake ~7X Similar TFA levels ω3: JJ = 2X higher CAD: CA=JA >JJ IMT incr. as w3 decr. CAC incr. as w3 decr. ω3: JJ = 2X higher ! ω3 Fatty Acids & Heart Health

  15. Proper Growth and Development of Children Omega-3s and pregnancy During last trimester of pregnancy Rapid synthesis of brain tissue Omega-3s and premature infants Risk factor for preterm delivery and low birth weight Omega-3s and the newborn DHA is influenced by the mother’s diet 25

  16. ω3 Fatty Acids & Fetus Health • “Fish is Brainfood” • EPA & DHA (from week 20) • Important for Infants’ • Nerve, Visual, Immune system development • DHA Supplements Breast Milk & Formulas Important for Infants’ Intellect -IQ-fish consumption correlation

  17. How the Oceans Make Fish • Primary Production  Commercial Fish • 3 Types of Ocean Areas • Open Ocean • Coastal Areas • Upwelling Areas

  18. Sea surface herbivores grazing Winter mixed layer grazing phytoplankton carnivores Excretion, death, and sinking dissolved nutrients sinking Permanent pycnocline Upwelling and turbulent diffusion regeneration Nutrients in detritus dissolved nutrients

  19. Trophic level 7 Large tuna, sharks, billfish (0.51) 6 Small tuna, salmon, squid (3.39) 5 Chaetognaths, micronekton (22.6) Mesopelagic vertical migrators (45.2) 113 226 4 Crustacean zooplankton (339) 3 Ciliates (1,695) Flagellates (8,476) 2 Algal picoplankton and nanoplankton (42,380) 1

  20. natural mortality and fishing large demersal fish (0.4) 16.3 8 2 16.3 invertebrate carnivores (61) pelagic fish (32.6) demersal fish (10) 102 29 306 crustacean zooplankton (408) macrobenthos (49) 20 epifauna (4) 408 225 ciliates (240) 1,800 bacteria (322) meiobenthos (19) 97 flagellates (1,200) 1,200 6,000 phytoplankton (9,000)

  21. invertebrate carnivores (1.4) natural mortality and fishing pelagic fish (9.3) 6.8 2.3 crustacean zooplankton (9.1) ciliates (2.6) 42.75 42.75 flagellates (12.9) 64.5 phytoplankton (150)

  22. 0.9 large tuna, sharks, billfish (0.7) 4.65 6.21 small tuna, salmon, squid (4.65) 31 31 chaetognaths, micronekton (31) mesopelagic vertical migrators (63) 157 313 470 crustacean zooplankton (470) DOC (32,776) 2,351 2,351 ciliates (2,351) 11,754 11,754 flagellates (11,754) bacteria (16,388) 42,380 18,163 algal picoplankton and nanoplankton (60,543)

  23. Deep Low inputs Mostly Regen. Nutrs. Stable Temporally Nutrient Limited Small Phytoplankton Long Food Chains Low Comm.Fish Yield Open Ocean Area

  24. Shallow Seasonal Inputs Seasonal Variability ~50% New Nutrients Larger Phytoplankton Shorter Food Chains Benthic Food Chains Gadoid fishes High Comm. Fish Yield Coastal Areas

  25. Shallow Seasonal Inputs Seasonally Steady Mostly New Nutrients Larger Phytoplankton Short Food Chains Clupeid fish High Comm. Fish Yield Upwelling Areas

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