OCN331 / MARE360 Goals: Qualitative & Quantitative Reading Materials—On-Line Lectures &...
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OCN331 / MARE360
• Goals: Qualitative & Quantitative
• Reading Materials—On-Line
• Lectures & Discussions– Rec read chapters & bring PwrPt to class
• UH-H Visits
• Examinations/Grades
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Hugo GrotiusMare Liberum
1609• Whales• Norwegian herring• Japanese sardine• Peruvian anchovy• Can. N. Atlantic cod
• Technology• Capital Investment• Fisheries Information• Politics• Social Issues• Tragedy of commons• Population
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Total Global Fisheries Harvest ~160Mt
• 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
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Table 1.1 Disposition of the total aquatic catch for 2002
Use % of total catch by weight
Human consumption 75.8
Fresh 39.7
Frozen 20.0
Cured 7.3
Canned 8.7
Reduction 19.0
miscellaneous 5.3
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Why Do We Care?
• Calories
• High Quality Protein• Essential Amino Acids
• Essential Fatty Acids (w3’s, w6’s)
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Health Benefits Associated with Health Benefits Associated with Fish Consumption and Fish Consumption and
Levels of Supporting EvidenceLevels of Supporting EvidenceDisease or health condition Strong evidence of
significant health benefits
Promising preliminary results
Coronary heart disease
High blood pressure
Irregular heart beat(arrhythmia)
Diabetes
Rheumatoid arthritis
Asthma
Bowel cancer
Crohn’s disease
Neural development
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99
Seafood – Nutritional Seafood – Nutritional BenefitsBenefits
• 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
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Table 1.2 Percentage of persons whose diets are calorie deficient and average caloric supplies as a percent of minimum requirements.
Region % of population with calorie-deficient diets
Average caloric supplies as % of minimum
requirement
Asia and Far East
84-92 94
Middle East 66-71 96
Africa 75-84 90
Latin America 52-57 104
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Table 1.3 Utilization efficiencies of protein from various food stuffs. Source: FAO (1970)
Food Efficiency (%)
Amino acids that limit utilization efficiency1
poor adequate
DAIRY
eggs 94 trp, lys, met, cys
cow’s milk
82 trp, lys
cottage cheese
74 lys
swiss cheese
72 lys
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MEATS
fish 83 lys
turkey 73 lys
pork 67 lys
beef 67 lys
chicken 64 lys
lamb 64 lys
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VEGETABLES
corn 73 trp, lys
asparagus 72 met, cys
broccoli 60 met, cys
cauliflower 60 met, cys trp, lys
potato 60 met, cys trp
kale 53 lys, met, cys
green peas 51 met, cys lys
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cereals and grains
brown rice
68 lys
wheat germ
67 trp lys
oatmeal 66 lys
wheat grain
59 lys
rye 57 trp, thr trp
polished rice
57 lys, thr trp
millet 55 lys trp, met, cys
pasta 48 lys, met, cys
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legumes
soybeans 60 met, cys, val lys, trp
lima beans
50 met, cys trp, lys
kidney beans
37 trp, met, cys lys
lentils 30 trp, met, cys lys
Nuts and seeds
sunflower seeds
57 lys trp
sesame seeds
52 lys trp, met, cys
peanuts 43 lys, met, cys, thr
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Seafood – Nutritional Seafood – Nutritional BenefitsBenefits
• 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
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High Quality ProteinHigh 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
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Table 1.4 World production of fats and oils and the -3 and -6 PFA content of those oils.
Weight percent of total lipids
Source of oil Production (Mt y-1) -3 -6
fish 1.02 13-35 1-4
Linseed 0.96 26-58 5-23
Soybean 14.57 2-10 49-52
Rape seeds 3.54 1-10 10-22
Sunflower 5.43 44-68
Cottonseed 3.29 50
Peanut 3.49 13-34
Olive 1.37 4-15
coconut 3.28 1-3
palm 4.30 6-12
butter 5.10 3
lard 3.80 4-9
tallow 5.87 1-3
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Fat Facts
• Nutritional Importance
• Saturated
• Polyunsaturated fats (PUFA’s)
• Trans Fats
• HDL, LDL, Cholesterol
• Health Issues
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1 9
1
19 36ω
1ω
O
O
12 15 18HO
HO
α
1185 14
6
α
Alpha-Linolenic Acid
Arachidonic Acid
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Major Sources of Trans Fats for U.S. Adults
• Cakes, cookies etc. • Animal Products• Margarine• Fried Potatoes• Chips etc.• Salad dressing• Cereals• Candy
• 40%• 21%• 17%• 8%• 5%• 3%• 1%• 1%
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Omega-3 Fatty AcidsOmega-3 Fatty Acids
Three types:Eicosapentaenoic acid (EPA)
Seafood
Docosahexaenoic acid (DHA)Seafood
Alpha-linolenic acid (ALA)Flaxseed, wheat germ, dark
leafy greens
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EPA & DHA Content of Fish
• 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
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ω3 Fatty Acids & Heart Health
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 !
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2525
Proper Growth and Proper Growth and DevelopmentDevelopment of Children 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
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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
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How the Oceans Make Fish
• Primary Production Commercial Fish
• 3 Types of Ocean Areas– Open Ocean– Coastal Areas– Upwelling Areas
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Permanent pycnocline
Sea surface
sinking
Excretion, death, and sinking
grazing
Upwelling and turbulent diffusion
regeneration
phytoplankton
herbivores
carnivores
Winter mixed layer
dissolved nutrients
Nutrients in detritus
dissolved nutrients
grazing
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Table 1.5 Estimates of marine primary production from Martin et al. (1987)
Province % of ocean
Area(1012 m2)
Mean production (gC m-2 y-1)
Global production(Pg C y-1)
% of primary
production
Open ocean
90.0 326 130 42.38 82
Coastal zone
9.9 36 250 9.00 18
upwelling 0.1 0.36 420 0.15 0.4
total 100 362 142 51.53 100
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113 226
Algal picoplankton and nanoplankton (42,380)
Flagellates (8,476)
Ciliates (1,695)
Crustacean zooplankton (339)
Mesopelagic vertical migrators (45.2)Chaetognaths, micronekton (22.6)
Small tuna, salmon, squid (3.39)
Large tuna, sharks, billfish (0.51)
Trophic level
1
2
3
4
5
6
7
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2816.316.3
102306
29
20
97
225408
1,800
6,000
1,200
phytoplankton (9,000)
flagellates (1,200)
ciliates (240)
crustacean zooplankton (408)
invertebrate carnivores (61)
bacteria (322) meiobenthos (19)
macrobenthos (49) epifauna (4)
pelagic fish (32.6) demersal fish (10)
large demersal fish (0.4)
natural mortalityand fishing
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2.36.8
64.5
42.75
phytoplankton (150)
flagellates (12.9)
ciliates (2.6)crustacean zooplankton
(9.1)
invertebrate carnivores (1.4) pelagic fish (9.3)
natural mortality and fishing
42.75
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Table 1.6 Estimates of annual production of commercially useful fish based on the models in Figs. 1.10-1.12. The ratio of fresh weight to carbon in the fish is assumed to be 10.
Carbon (Mt) Fresh weight (Mt)
Open ocean 3.9 39
Coastal zone
Pelagic 32.6 326
Demersal 10.4 104
Upwelling 9.3 93
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18,163
31
6.21
0.9
4.65
31
470
2,351
11,754
157 313
2,351
11,754
42,380
algal picoplankton and nanoplankton (60,543)
flagellates (11,754)
ciliates (2,351)
crustacean zooplankton (470)
mesopelagic vertical migrators (63)chaetognaths, micronekton (31)
small tuna, salmon, squid (4.65)
large tuna, sharks, billfish (0.7)
bacteria (16,388)
DOC (32,776)
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Open Ocean Area
• Deep• Low inputs• Mostly Regen. Nutrs.• Stable Temporally• Nutrient Limited
• Small Phytoplankton
• Long Food Chains
• Low Comm.Fish Yield
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Coastal Areas
• Shallow• Seasonal Inputs• Seasonal Variability• ~50% New Nutrients
• Larger Phytoplankton
• Shorter Food Chains
• Benthic Food Chains• Gadoid fishes
• High Comm. Fish Yield
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Upwelling Areas
• Shallow• Seasonal Inputs• Seasonally Steady• Mostly New Nutrients
• Larger Phytoplankton
• Short Food Chains
• Clupeid fish
• High Comm. Fish Yield
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