Interaction of Fisheries and Aquaculture in the Production of Marine Resources: Advances and Perspectives in Mexico

Abstract

Marine capture fi sheries in Mexico are dominated by sardine, shrimp, and tuna, representing as a whole 60 % of the total catch. However, shrimp and tuna are the most important fi shery resources in terms of economic value. Capture shrimp fi shery in Mexico has exhibited stagnating catches (around 65 thousand tonnes) since the last two decades, and shrimp stocks have been clearly depleted in some parts of the country. Conversely, shrimp ( Litopenaeus vannamei ) aquaculture has shown an exponential growth in the number of farms and shrimp production since mid-1980s. As a result, currently, shrimp aquaculture production has almost doubled the total production of the capture shrimp fi shery. On the other hand, total catch of tuna by Mexican tuna fl eet has fl uctuated around 130 thousand tonnes during the last 5 years (2007)(2008)(2009)(2010)(2011). Contribution of farmed tuna ( Thunnus orientalis ) has been negligible in terms of volume; however, the price of 1 tonne of farmed tuna is about 7-13 times that of tuna caught by the fi shing fl eet, making it an attractive alternative as source of employment and income. The case studies presented here are indicative of the potential value of aquaculture as a complementary productive activity to meet the growing human demand for food from the sea. This is especially relevant in terms of global fi sheries production because the maximum fi sheries catch potential from the oceans around the world has apparently been reached. However, there are still concerns associated with aquaculture impacts on the environment that must be addressed.

The effects of Yucca schidigera and Quillaja saponaria on growth performance and enzymes activities of juvenile shrimp Litopenaeus vannamei cultured in low salinity water

“…The relevance of shrimp industry, its technology, and a better understanding of the shrimp's physiology may help to develop a small industry of shrimp in lowsalinity water (Pérez-Castañeda et al, 2015). Currently, different countries display evidence of those farms that work at a commercial scale.…”

Respuesta inmunoquímica y expresión génica en juveniles de camarón blanco (Litopenaeus vannamei) expuestos a microorganismos aislados del sedimento marino

“…(2) Due to the continuous demand for this product, shrimp farming has become an economically important activity, which is not immune among others, to nutritional, stress, environment, health, problems which are strongly associated with different factors that affect shrimp growth. (3,4) Such problems in shrimp aquaculture favor the development of strategies to improve the health and growth of the organisms, the health through an early detection of diseases to reduce losses in production, and the reduction of environmental impact. (1,5) The problems generated by pathogenic agents in shrimp (bacteria and viruses) have increased research on the immune system of these organisms using studies at cellular, protein, proteomic, and gene expression levels among others.…”

Uso de Levaduras Activas en Nutrición de Camarón

“…Ante este escenario y con una continua demanda de productos acuícolas, surge la acuacultura como una alternativa que puede apoyar en el suministro de alimentos acuáticos obtenidos por la pesca (1,2). Hoy en día, la acuacultura se ha convertido en una actividad a gran escala e importancia económica en muchos países (1,3). Sin embargo, este desarrollo no es ajeno a problemas que disminuyen la producción, tales como enfermedades, desabasto de alimentos o ingredientes para la fabricación de dietas adecuadas para el consumo de los organismos acuáticos, y el deterioro ambiental.…”

“…El cultivo de camarón comercial es uno de los productos más importante en la acuacultura mundial, especialmente en el sudeste asiático y China (1,3,4). En la actualidad, uno de los principales objetivos para mejorar la camaronicultura es la generación de alimentos de bajo costo que favorezcan la seguridad alimentaria, crecimiento y salud de los organismos, y que además reduzcan el impacto al medio ambiente (1).…”

“…Diversas investigaciones buscan usar ingredientes alternativos como sustitutos de la harina de pescado o soya, y que sirvan como complemento nutricional o aditivos alimenticios que favorezcan el crecimiento de los animales. También se busca que estos ingredientes puedan ayudar en contra de los patógenos a los que están expuestos organismos acuáticos y puedan disminuir las aportaciones de materia orgánica al medio ambiente (3,5).…”