Interannual Variability of Lipids and Fatty Acids in Azov Anchovy Engraulis encrasicolus maeoticus (Engraulidae) under Current Salinization of the Sea of Azov

Yuneva, T. V.; Nikolsky, V. N.; Zabelinsky, S.A.; Щепкина, А. М.; Bulli, L. I.; Shulman, Georgiy

doi:10.1134/s003294521901017x

Cited by 5 publications

(11 citation statements)

References 14 publications

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“…The fish oil obtained from the anchovy of the Black Sea was found to have a nutritious structure for human health. The PUFA ratio in the Black Sea anchovy was found between 23.00% and 38.01% in various studies (Öksüz et al, 2009;Öksüz & Özyılmaz, 2010;Gencbay & Turhan, 2016;Yuneva et al, 2019). In the same studies, it was emphasized that Black Sea anchovy is a valuable product in terms of EPA (4.9-11.55%) and DHA (14.03-20.05%).…”

Section: Resultsmentioning

confidence: 93%

The Effect of Raw Material Freshness on Fish Oil Quality Produced in Fish Meal & Oil Plant

Bayraklı

Duyar

2019

Journal of Anatolian Environmental and Animal Sciences

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The effect of raw material freshness on fish oil quality produced in fish meal and oil factories in the Black Sea during the 2007-2008 fishing season was investigated. The fish oil was produced from anchovy (Engraulis encrasicolus) which were processed on catch day (D0), Day 1(D1), Day 2 (D2), and Day 3 (D3) after catching and thiobarbituric acid (TBA) values of the fish oils that having different freshness degree of raw material were determined as D0, D1, D2, and D3. Thirty-one fatty acids in total were identified and the total ratio of identified fatty acids ranged between 87.35% and 88.22% among the groups. In the freshest group (D0), the average saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids contents were 34.21%, 21.51%, and 32.04%, respectively. In the 1 day old material (D1), the average SFA, MUFA, and PUFA contents were 34.17%, 21.73%, and 32.32%, respectively. In the 2 days old material (D2), the average SFA, MUFA, and PUFA contents were 34.06%, 21.29%, and 32.18%, respectively. In the 3 days old material (D3), the average SFA, MUFA, and PUFA contents were 34.48%, 21.66%, and 31.21%. In addition, atherogenicity (AI) and thrombogenicity index (TI) , which is an evaluation index for fatty acids, and polyene (PI) index indicating the degradation of PUFA were calculated, and the obtained data were compored with the recommended limit values for human health. Based on the findings, it was determined that if the raw material was processed earlier, the amount of PUFA in fish oil would be higher. In light of these results, it can be recommended that the factories that produce according to the feed law should produce the fish oil that is rich in 3 and 6 according to the food law instead of feed law.

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Section: Resultsmentioning

confidence: 93%

The Effect of Raw Material Freshness on Fish Oil Quality Produced in Fish Meal & Oil Plant

Bayraklı

Duyar

2019

Journal of Anatolian Environmental and Animal Sciences

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“…The results of this work showed that despite very large landings of the anchovy in 2015 and 2016, the average length and weight of the fish in catches were significantly greater than in 2010-2012 when the stock biomass was maximal and the catch to stock ratio was the lowest. The average size of anchovies in 2010-2012 was 9.1 cm FL (Yuneva et al, 2019), while in 2016/2017 it was 9.9 cm and even increased to 10.4 cm in 2017/2018. Also, the average weight of fish in catches increased from 6.6 g to 7.6 and 8.9 g, respectively.…”

Section: Discussionmentioning

confidence: 92%

“…According to Shul'man (1974), this pattern is common for warm-water fishes and the lipid content in the anchovy body is reached its maximum values in October-November, therefore this parameter is used as an indicator of the feeding success before wintering. From Yuneva et al (2019), the lipid content reached more than 18% in 2010-2012, when the stock biomass of Azov anchovy were at the maximum level. The current decrease of lipid content to about 15-16% indicated the deterioration in the food supply of the anchovy in 2016 and 2017.…”

Section: Discussionmentioning

confidence: 97%

“…Initially, the salinization of the Sea of Azov had a positive impact on the population of Azov anchovy. Its spawning and feeding grounds have expanded, the quality and quantity of food have improved due to the increase in the penetration of the Black Sea plankton into the Sea of Azov and the reduction of trophic competition with ctenophore-invader Mnemiopsis leidyi and fish Clupeonella cultriventris (Yuneva et al, 2019). These changes in the Azov ecosystem initially promoted an unprecedented increase in the stock biomass of Azov anchovy in 2010-2012, but have since declined dramatically in 2015-2016 (see Figure 1).…”

Section: Discussionmentioning

confidence: 99%

“…Then a logarithmic transformation was applied to Kn to eliminate the abnormality of the Kn distribution. To determine the lipid content (% of wet weight), whole fish of each size group were minced in a blender, and the lipids were extracted with a chloroform-methanol mixture (2 : 1, vol/vol) as previously described (Yuneva et al, 2019). For age determination, whole otoliths were placed in glycerin and inspected under a stereomicroscope, counting annual rings.…”

Section: Methodsmentioning

confidence: 99%

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Biological Characteristics of Azov Anchovy (Engraulis encrasicolus maeoticus A.) in 2016-2017 and 2017-2018 Fishing Seasons

Chesalin¹,

Nikolsky²,

Yuneva³

2020

Turk. J. Fish. Aquat. Sci.

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Biological parameters of Azov anchovy from commercial catches in 2016/2017 and 2017/2018 fishing seasons were studied. During the first season, fishery was mainly based on fish of the 1st age group with an average length of 10.9 cm TL, while in 2017/2018 on 2-year-old fish with length of 11.4 cm. Parameters of the length-weight relationship were not different between sexes: for fish < 9.5 cm TL a = 0.00126, b = 3.719, and for fish ≥ 9.5 cm a = 0.0207, b = 2.475. The sex ratio in overall was close to 1:1. The relative condition factor Kn and total lipids content were higher in October-November 2017/2018 than in 2016/2017 and gradually decreased to February-March in both seasons. The growth rate was also slightly higher in 2017/2018. For both seasons, growth parameters in the von Bertalanffy equation were estimated as L∞ = 13.0 cm, W∞ = 12.6 g, K = 0.73 yr-1 , to =-0.86 yr. Azov anchovy is lighter in weight than the Black Sea anchovy at the same length. The growth rate of Azov anchovy seems to be similar to the Black Sea anchovy for age groups 0 and 1, but declined as fish getting older.

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Seasonal dynamics of the total lipid content in the body of the anchovy Engraulis encrasicolus (Linnaeus, 1758) in 2017-2020

Voykina

Bugaev²,

Tsybulskaya³

et al. 2023

E3S Web Conf.

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The analysis of lipid content in the body of the anchovy Engraulis encrasicolus at all stages of its life cycle has been conducted for 2017–2020. This article presents the comparison of the obtained data with the reference range of lipid content, calculated using the results of long-term investigations. It has been found that the differences in the content of constructive and energy-bearing substances in the anchovy body are age-related: the lipid content in fingerlings is lower than in the older individuals. Following the investigation of inter-seasonal variations of lipid content in the anchovy body, it has been established that the lowest lipid content is typical for April–May, and the highest values are observed in October. Analysis of inter-annual dynamics of lipid content in the anchovy body at the end of feeding season has shown that, within recent 10 years, there exists a trend for its gradual decrease, which results from the increasing pressure of adverse environmental factors exerted on the anchovy population.

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Interannual Variability of Lipids and Fatty Acids in Azov Anchovy Engraulis encrasicolus maeoticus (Engraulidae) under Current Salinization of the Sea of Azov

Cited by 5 publications

References 14 publications

The Effect of Raw Material Freshness on Fish Oil Quality Produced in Fish Meal & Oil Plant

The Effect of Raw Material Freshness on Fish Oil Quality Produced in Fish Meal & Oil Plant

Biological Characteristics of Azov Anchovy (Engraulis encrasicolus maeoticus A.) in 2016-2017 and 2017-2018 Fishing Seasons

Seasonal dynamics of the total lipid content in the body of the anchovy Engraulis encrasicolus (Linnaeus, 1758) in 2017-2020

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