Nutritional Quality of Fish and Squid Reduced by Warm Water Events


Co- author ProfessorDavid Raubenheimer, the University of Sydney’s Leonard P Ullmann Chair in Nutritional Ecology at the Schoolof Life and Environmental Sciences andCharles Perkins Centre, stated the research study group created an unique method in order to carry out the research study.

“Our approach, which we call nutritional landscapes, allows us to associate the nutritional quality of marine resources – otherwise very challenging, as marine life continuously moves – with geographic location, water depth and environmental conditions such as sea surface temperature and chlorophyll levels,”Professor Raubenheimer described.

“These findings underline the importance of linking marine environmental fluctuations with the nutritional quality of fish and squid for human consumption – and provide significant insights for fisheries that are capturing fish for humans to eat.”

DrMachovsky-Capuska stated the findings were likewise exposing for ecological and preservation functions.

“The work shows that diet and foraging behaviour of marine predators are significantly influenced by warm and cold events,” he stated.

“During warm water events gannets had to work harder for their food as they expanded their foraging habitat and increased their foraging trip duration, while at the same time consuming prey and diets with lower content of energy-providing oils,” he stated.

“Our approach can be used to understand and ultimately protect travelling routes for migratory species, and could support the conservation of endangered species in terms of food quality and habitat suitability.”

Source: Universityof Sydney

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