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REPLIES WILL BE SENT TO THE FISH-SCI LIST
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Hi, Mareike,
Working with cyprinid (freshwater) fish we made permanent slide from the
gut-contents and could identify the remains of the zooplankton prey,
although cyprinids grind their food with their pharyngal teeth. It also
gives you the chance to measure length of certain food remains and
reconstruct the sizes of the prey eaten.
kind regards & good luck!!
Irene Zweimüller
On Di, 22.11.2011, 13:35, Mareike Volkenandt wrote:
>><> ><> ><> ><> ><> ><> ><> ><> ><> ><> ><> ><> ><>
> REPLIES WILL BE SENT TO THE FISH-SCI LIST
> <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <><
>
> Thank you!
>
> Some fish were frozen directly on board, for others I could take the
> stomach out on board and then freeze it directly after. And that is now
> about 4 weeks ago, but samples stayed frozen for the whole period.
>
> We will look at stable isotopes of some individuals as well, but it would
> be too expensive to analyze all the samples.
>
> Mareike
>
>
>
> -------- Original-Nachricht --------
>> Datum: Tue, 22 Nov 2011 12:13:46 +0000
>> Von: Chris Harrod <[log in to unmask]>
>> An: [log in to unmask]
>> Betreff: Re: [FISH-SCI] Herring stomach analysis
>
>> As Zach said, freshness is indeed the key to reliable SCA.
>>
>> If you can't get the fish straight onto/into ice, an alternative is to
>> inject a preservative into the stomach/body cavity. People have used
>> formalin
>> in the past, but you might have fun getting it past the Health and
>> Safety
>> people.
>>
>> If you really want to know whats in the gloop, you could take a DNA
>> based
>> approach. Alternatively, use isotopes on the fish?
>>
>> Good luck
>> Chris
>>
>> ________________________________
>> From: Zachary Whitener
>> Sent: Tue, Nov 22, 2011 8:36 AM
>> To: [log in to unmask]
>> CC:
>> Subject: Re: Herring stomach analysis
>>
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>>
>> Good morning,
>>
>> How are you getting these herring? How long after capture do they get
>> to
>> you? I have worked with both Atlantic herring and Alewives and have
>> learned that freshness is paramount since digestion continues even after
>> the fish is dead. The best scenarios are to cut them from the fish and
>> get
>> them either on ice or in ethanol (the better option) as soon as possible
>> to
>> halt further digestion. The prey items are so small that any further
>> digestion renders identification almost impossible. I hope this helps.
>>
>> Zach Whitener
>>
>> On Tue, Nov 22, 2011 at 7:15 AM, Mareike Volkenandt
>> <[log in to unmask]>wrote:
>>
>> > ><> ><> ><> ><> ><> ><> ><> ><> ><> ><> ><> ><> ><>
>> > REPLIES WILL BE SENT TO THE FISH-SCI LIST
>> > <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <><
>> >
>> > Hello everyone!
>> >
>> > I just started with my PhD-thesis. Between other things, I would like
>> to
>> > look at the stomach content of Herring from different size classes.
>> It's
>> > the
>> > first time, that I'm doing such an analysis. We weight the stomachs
>> and
>> > visually estimate level of fullness. We also want to identify prey
>> species.
>> > In a test run, I had difficulties recognizing any prey species or
>> groups
>> in
>> > the stomach. It was only a big, brownish, digested mix of something...
>> >
>> > Do you have any advise on a best method or way of handling?
>> > Could you recommend me any identification keys or literature
>> references
>> > that
>> > were helpful for your work?
>> >
>> > Thank you in advance.
>> >
>> > Mareike
>> >
>> >
>> >
>> -------------------------------------------------------------------------------------------
>> > Mareike Volkenandt
>> > MARES Phd student
>> >
>> > Marine Biodiversity Research Group
>> > Marine & Freshwater Research Center
>> > Galway - Mayo Institute of Technology
>> > Dublin Rd
>> > Galway, Ireland
>> >
>> > Phone: +353(0)9174 2502
>> > [log in to unmask]
>> >
>> > About MARES: http://www.mares-eu.org/
>> >
>> >
>> ------------------------------------------------------------------------------------------
>> >
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