Seaweeds preferred by herbivorous fishes

Abstract

Marine macrobenthic algae (or seaweeds), epiphytic microalgae, and other aquatic plants constitute the main food items of marine herbivorous fishes. About 5% of all fish species are herbivorous; only 30% of these are marine, most of them living in coral reefs. An analysis was performed on all the seaweeds that formed part of the natural diet of these fishes, based on information contained in FishBase (http://www.fishbase.org). The results showed that many coral-reef-associated marine herbivorous fishes, such as the families Blennidae, Kyphosidae and Siganidae, fed selectively on filamentous and turf fleshy seaweeds, which they prefer over calcareous coralline and encrusting species. In particular, Chlorophyceae of the genera Cladophora, Enteromorpha and Ulva were preferred by Scartichthys viridis (Blennidae), Girella spp. (Kyphosidae), Sarpa salpa (Sparidae), and Phaeophyceae in the genera Sargassum and Dictyota were preferred by Kyphosus spp. (Kyphosidae) and Siganus spp. (Siganidae). A web-based tool was developed to provide information on plants (algae, seagrasses, terrestrial plants and fruits) preferred as food by herbivorous fishes (http://www.incofish.org/herbitool.php). The tool is intended to assist aquaculturists, conservationists and ecosystembased fisheries managers.

The green macroalga, Ulva lactuca, inhibits the growth of seven common harmful algal bloom species via allelopathy

“…U. lactuca is used as feed for some aquacultured animals (Robertson-Andersson et al, 2008;Bolton et al, 2009) and Ulva is a preferred food source for some herbivorous fish (Tolentino-Pablico et al, 2008). Consistent with these findings, we have co-cultured live thalli of U. lactuca with larval shellfish (bay scallops Argopecten irradians) and juvenile finfish (Cyprinodon variegates) at high abundances (>2 g dry wt.…”

“…In some cases, U. lactuca has been successfully deployed within large scale IMTA systems to both reduce nutrient levels and to feed abalone (Robertson-Andersson et al, 2008;Bolton et al, 2009). For several species of herbivorous fish, Ulva is a preferred food source (Tolentino-Pablico et al, 2008). As such, IMTA systems with macroalgae could have the combined benefits of reducing nutrients, mitigating HABs, providing feed for some aquaculture animals, and/or being a harvested product.…”

Cellulose from cladophorales green algae: From environmental problem to high‐tech composite materials

“…Cladophora algae have been shown to be a valuable protein source for feeding herbivorous fish 82. In general, only 5% of all fish species are herbivorous, and 89% of all herbivorous fish are from tropical waters 83. It is believed that the ability to digest algae in herbivorous fish comes from special microorganism flora present in their intestines 84.…”

“…82 In general, only 5% of all fish species are herbivorous, and 89% of all herbivorous fish are from tropical waters. 83 It is believed that the ability to digest algae in herbivorous fish comes from special microorganism flora present in their intestines. 84 Algal meals are especially attractive in many developing countries, where other food materials are scarce and the labor required for harvesting and processing is relatively cheaper.…”

Turf-forming algal assemblages on temperate reefs are strongly influenced by the territorial herbivorous fish Parma mccullochi (Pomacentridae)

“…The diversity of herbivorous fish species and associated rates of herbivory can have an extensive effect on reef-algae assemblages in tropical reef systems (Andrew & Jones 1990, Ceccarelli et al 2001, Ceccarelli 2007, Doropoulos et al 2013. In comparison, the diversity of herbivorous fish species is considered to be relatively low in temperate ecosystems (Tolentino-Pablico et al 2008), where large invertebrates, such as sea urchins (Foster & Schiel 2010) and gastro pods (Connell & Vanderklift 2007) are gener-ally considered to be key consumers of macroalgae. Indeed, the diversity, abundance and grazing rates of herbivorous fishes has been regarded as low in temperate regions due to temperature-limited digestive processes (e.g.…”