Length-length, Length–weight, and Weight-weight Relationships of Yellowfin (Thunnus Albacares) and Bigeye (Thunnus Obesus) Tuna Collected From the Commercial Handlines Fisheries in the South China Sea

Nguyen, Khanh Q.; Phan, Huyen Trong; Tran, Phu Duc; Nguyen, Binh Van; Nho, Thanh; Nguyen, Luong Trong; To, Phuong V.; Vu, Nghiep Ke

doi:10.1007/s41208-022-00433-5

Cited by 5 publications

(5 citation statements)

References 11 publications

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“…The species is found in tropical and subtropical waters, mainly in the Pacific, Atlantic and Indian Oceans [ 8 ]. As a result, tuna has become an important source of income for many countries, including Japan, the European Union, and the United States [ 9 ]. However, overfishing is one of the biggest threats it will face, with numbers in decline and the development of yellowfin tuna in captivity [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Acute thermal stress increased enzyme activity and muscle energy distribution of yellowfin tuna

Liu,

Yang,

et al. 2023

PLoS ONE

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Heat is a powerful stressor for fish living in natural and artificial environments. Understanding the effects of heat stress on the physiological processes of fish is essential for better aquaculture and fisheries management. In this experiment, a heating rod was used to increase the temperature at 2°C/h to study the changes of energy allocation (CEA) and energy metabolity-related enzyme activities, including pepsin, trypsin, amylase, lipase, acid phosphatase, lactate dehydrogenase, alanine aminotransferase, glutamic oxalic aminotransferase and energy reserve (Ea), energy expenditure (ETS), in juvenile yellowfin tuna cells under acute temperature stress. The results showed that the Ea of juvenile yellowfin tuna muscles in response to high temperature (34°C) was significantly lower than that of the control (28°C), and it also increased ETS. At 6 h, CEA decreased slightly in the high-temperature group, but, the difference in CEA between 24 h and 0 h decreased. After heat stress for 6 h, the activities of acid phosphatase (ACP), lactate dehydrogenase (LDH), alanine aminotransferase (ALT) and glutamic oxalacetic transaminase (AST) increased, indicating that the metabolic rate was accelerated. After heat stress for 24 h, the activity of ALT decreased, indicating that with time elapsed, the activities of some protein metabolizing enzymes increased, and some decreased. In this study, digestive enzymes, trypsin and lipase increased gradually. After heat stress, Ea and Ec change significantly. Yellowfin tuna muscles use lipids in response to sharp temperature increases at high temperatures, red muscles respond to temperature changes by increasing energy in the early stages, but not nearly as much, and white muscles reduce lipids.

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Section: Introductionmentioning

confidence: 99%

Acute thermal stress increased enzyme activity and muscle energy distribution of yellowfin tuna

Liu,

Yang,

et al. 2023

PLoS ONE

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“…Additionally, it is one of the most important economic fish in the world [22,23]. Tuna products are exported to more than 60 countries worldwide, of which three major markets are Japan, the European Union, and the United States [24]. In the 50 years from 1950 to 2000, the total catch of commercial tuna stocks increased from 4000 tons to 3.9 million tons [25].…”

Section: Of 16mentioning

confidence: 99%

Effects of Acute High-Temperature Stress on Physical Responses of Yellowfin Tuna (Thunnus albacares)

Liu

et al. 2022

JMSE

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To understand the physiological reactions of juvenile yellowfin tuna (Thunnus albacares) under acute high-temperature stress, this study measured the changes in biochemical indexes of serum, liver, gill, and muscle of yellowfin tuna under acute high-temperature stress (HT, 34 °C) and a control group (28 °C) for 0 h and 6 h, 24 h and 48 h. The rising speed of water temperature in the HT group was 2 °C/h and the timing started when the temperature reached 34 °C. In the HT group, there was no significant difference between the four adjacent times in cortisol and lactic acid concentration. Serum triglyceride, cholesterol, and alkaline phosphatase concentration were significantly different from the four adjacent times. The superoxide dismutase (SOD) activity in the liver and gills increased at 6 h and 24 h, and the gills and liver had antioxidant reactions in a short time. The malondialdehyde (MDA) concentration in the gills changed significantly at 6 h, while that in the liver did not change significantly. The gills were more sensitive to temperature stress than the liver and muscle. Acute high-temperature stress affected yellowfin tuna’s antioxidant enzymes and metabolic indexes, resulting negative trend in physiological indexes, indicating that yellowfin tuna juveniles are susceptible to elevated temperature.

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“…The Deep Seawater Aquaculture Technology and Species Development Innovation Team of the Chinese Academy of Fisheries Sciences has realized indoor recirculating water and offshore deep-water net tank culture of yellowfin tuna in Lingshui Li Autonomous County, Hainan Province. The team has long been dedicated to research on the culture biology and disease control of yellowfin tuna and has made important progress in indoor recirculating water and offshore deep-water net tank culture [15,16].…”

Section: Introductionmentioning

confidence: 99%

Mechanisms of Digestive Enzyme Response to Acute Salinity Stress in Juvenile Yellowfin Tuna (Thunnus albacares)

Zhang,

Yang,

et al. 2023

Animals

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This study investigates the effect of a sudden change in salinity for 48 h on the digestive enzyme activity of juvenile yellowfin tuna. The treatment included a control salinity of 32‰ in natural seawater and an experimental salinity of 29‰. Acute stress experiments were carried out on 72 juvenile yellowfin tuna (646.52 ± 66.32 g) for 48 h to determine changes in digestive enzyme activity in different intestinal sections over time (0 h, 12 h, 24 h, 48 h). The activities of pepsin, trypsin, α-amylase, lipase, and chymotrypsin in the digestive organs (stomach, foregut, and pyloric ceca) of juvenile yellowfin tuna were measured. Pepsin and pancreatic protease in the experimental group were significantly lower than in the control group (p < 0.05). α-amylase showed a fluctuating trend of decreasing and then increasing, and its activity trend was pyloric ceca > foregut > stomach. The lipase activity of gastric tissues decreased at the beginning and then increased, reaching a minimum at 24 h (2.74 ± 1.99 U·g protein−1). The change of lipase in the pyloric ceca and foregut was increasing and then decreasing. The lipase activity trend was pyloric ceca > foregut > stomach. The chymotrypsin showed a decreasing and increasing trend and then stabilized at 48 h with a pattern of pyloric ceca > foregut > stomach. Similarly, the gut villi morphology was not significantly altered in the acutely salinity-stressed compared to the non-salinity-stressed. This study suggests that salinity may change the digestive function of juvenile yellowfin tuna, thereby affecting fish feeding, growth, and development. On the contrary, yellowfin tuna is highly adapted to 29‰ salinity. However, excessive stress may negatively affect digestive enzyme activity and reduce fish digestibility. This study may provide a scientific basis for a coastal aquaculture water environment for yellowfin tuna farming, which may guide the development and cultivation of aquaculture.

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Length-length, Length–weight, and Weight-weight Relationships of Yellowfin (Thunnus Albacares) and Bigeye (Thunnus Obesus) Tuna Collected From the Commercial Handlines Fisheries in the South China Sea

Cited by 5 publications

References 11 publications

Acute thermal stress increased enzyme activity and muscle energy distribution of yellowfin tuna

Acute thermal stress increased enzyme activity and muscle energy distribution of yellowfin tuna

Effects of Acute High-Temperature Stress on Physical Responses of Yellowfin Tuna (Thunnus albacares)

Mechanisms of Digestive Enzyme Response to Acute Salinity Stress in Juvenile Yellowfin Tuna (Thunnus albacares)

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