Chapter 17 · 2014-12-03 · Chapter 17 Quantitative Diet Analysis. 17.2 Collection of fishes for...
Transcript of Chapter 17 · 2014-12-03 · Chapter 17 Quantitative Diet Analysis. 17.2 Collection of fishes for...
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Chapter 17
Quantitative Diet Analysis
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17.2 Collection of fishes for
study of diet.
• Should not use stressful methods eg.
– Rotenone
– Electroshocking
– Overnight gill netting
– Trawling at depth
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• Seine
• Cast net
• Short time gill netting or trammel netting
Good collection methods
for diet studies
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Things to consider
after capture
• Fish may
regurgitate
• Digestion
continues
• Fish may
eat each
other when
confined
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17.3 Sampling strategies -
• Amount and
Type of Food
– Diel cycle
– Seasonal
changes
– Size of fish
– Territoriality of
fish
– Differential
digestion rates
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Sampling strategies (cont.)
• Fish should be collected when
the stomach is fullest
• maximum
information
attained
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Sampling strategies (cont.)
• Fish are sensitive to
seasonal changes eg
– Bluegill switch from
invertebrates to algae at the
end of the summer
– Amazon river fish switch from
invertebrates to detritus in the
rainy season.
• Sampling should be frequent
throughout the year.
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Sampling strategies (cont.)
• Effects of fish size and territoriality
– Diets vary with fish size and sex
– As fish grow, they may switch from one prey
type to another
– Adult males and females may have different
diets
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Sampling strategies -
Differential digestion rates• Stomach contents may not accurately reflect
diet. Why?
• Some prey, eg protozoans, are digested
faster with little trace
– Watch fish feeding in aquarium and compare
with gut contents
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Sampling strategies -
Differential digestion rates• Slowly digested prey
may accumulate and
thus be over
represented in the gut
– Collect fish at peak of
daily feeding intensity
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17.4 Removal, fixation and
preservation• Removal of gut contents
– Flushing of
stomach with
one or more
volumes of
water
– Insertion of
acrylic tubing
through
digestive tract
– Dissection
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Collection from live animals
works best on
• Perches
• Sunfishes
• Catfishes
• Trout
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Dissection - Fish are killed
as humanely as possible• Anesthetic
• Sharp blow to head
• Severing spinal
cord column
(small fish)
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Fixation and preservation of
gut contents
• 10% formalin
initially
• Wash and soak in
water
• Preserve in 45-70%
aqueous alcohol
• Wear plastic gloves
• Work in fume hood
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If possible
• Fix gut samples
immediately after
capture to avoid post
capture digestion
• Hold fish in ice
• Slit the coelom to
allow entry of formalin
• Inject formalin directly
into the coelom
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17.5 Identification - partly
digested prey
• Made difficult by
digestion
• Find part of organism that
is easily recognized
– Exoskeleton in
invertebrates
– Otolith count for fish
– Sculpturing along edges of
leaves for macrophytes
– Algae is found intact
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Level of identification.
• Family
• Order
• Relative size
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17.6 Quantitative description
… 3 approaches
• Frequency of occurrence
• Percent composition by number
• Percent composition by weight
1st Qtr
2nd Qtr
3rd Qtr
4th Qtr
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Frequency of occurrence
• Fastest
approach to
quantitative
analysis of gut
content
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When examining gut
samples from fish
• Compile cumulative
list of foods found
• Record presence or
absence of each food
for each specimen
• One or more of each food is
calculated as the frequency of
occurrence
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This method gives valuable
insights...BUT• There are no limits to the information that it
provides
• High frequency does not mean given food is
of nutritional importance
• Does not give the importance of the various
foods found
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Frequency of occurrence
• describes the uniformity
with which groups of fish
select their food
• does not indicate the
importance of the various
types of food selected.
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Percent Composition
by number• Number of food items
examined for each fish
• Metric is the percentage
of each food item
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Choose fragment found
only once per prey• Sub-sample for fish that eat smaller prey
• Epifluorescence
microscope
used for
counting
bacteria
• Sub-sample
has to be
smaller for
fish that eat
microscopic
foods
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Percent composition
by weight
• Dry weights are more precise
than wet weights
– Dry-weigh until you attain
constant weight
– Wet-blot fluid from surface
and then weigh
• Each food type expressed as a
percentage of all food ingested
• Both wet and dry weights are used
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Percent composition
• Quantifies food types in directly comparable
weight units
• Suggests relative importance of individual
food types in the nutrition of fish
10 1=
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17.7 Analysis & interpretation -
Selectivity Indices• Comparison of
relative
abundance of a
given prey type
in the diet vs
relative
abundance of
that prey type
in the
environment
• Index used is the Strauss
index calculated as
– L= ri-pi4
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Diet overlap indices
• Allow comparison of diets that are similar
among species
• Uses Schoener's proposed equation (refer
to text)
• Indices provides relative measures of the
extent to which species use the same food
resources
• Does not produce absolute measures of
competition