OCN331 / MARE360 Goals: Qualitative & Quantitative Reading Materials—On-Line Lectures & Discussions –Rec read chapters & bring PwrPt to class UH-H Visits Examinations/Grades

Hugo Grotius Mare 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

Total Global Fisheries Harvest ~160Mt YearCAPAQ Capture Fisheries are constant at ~90-95Mt Aquaculture is steadily increasing

Table 1.1 Disposition of the total aquatic catch for 2002 Use% of total catch by weight Human consumption75.8 Fresh39.7 Frozen20.0 Cured7.3 Canned8.7 Reduction19.0 miscellaneous5.3

Why Do We Care? Calories High Quality Protein Essential Amino Acids Essential Fatty Acids (w3’s, w6’s)

8 Health Benefits Associated with Fish Consumption and Levels of Supporting Evidence Disease or health conditionStrong 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 

9 Seafood – Nutritional Benefits 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

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 Middle East Africa Latin America

Table 1.3 Utilization efficiencies of protein from various food stuffs. Source: FAO (1970) FoodEfficiency (%) Amino acids that limit utilization efficiency 1 pooradequate DAIRY eggs94trp, lys, met, cys cow’s milk 82trp, lys cottage cheese 74lys swiss cheese 72lys

MEATS fish83lys turkey73lys pork67lys beef67lys chicken64lys lamb64lys

VEGETABLES corn73trp, lys asparagus72met, cys broccoli60met, cys cauliflower60met, cystrp, lys potato60met, cystrp kale53lys, met, cys green peas51met, cyslys

cereals and grains brown rice 68lys wheat germ 67trplys oatmeal66lys wheat grain 59lys rye57trp, thrtrp polished rice 57lys, thrtrp millet55lystrp, met, cys pasta48lys, met, cys

legumes soybeans60met, cys, vallys, trp lima beans 50met, cystrp, lys kidney beans 37trp, met, cyslys lentils30trp, met, cyslys Nuts and seeds sunflower seeds 57lystrp sesame seeds 52lystrp, met, cys peanuts43lys, met, cys, thr

16 Seafood – Nutritional Benefits 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

17 High Quality Protein Protein needed for growth and maintenance Seafood contains all 9 essential amino acids Protein is highly digestible Fish contain grams of protein

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 oilProduction (Mt y -1 )  -3  -6 fish Linseed Soybean Rape seeds Sunflower Cottonseed Peanut Olive coconut palm butter5.103 lard tallow

Fat Facts Nutritional Importance Saturated Polyunsaturated fats (PUFA’s) Trans Fats HDL, LDL, Cholesterol Health Issues

ω 1 ω O O HO α α Alpha-Linolenic Acid Arachidonic Acid

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%

22 Omega-3 Fatty Acids Three types: Eicosapentaenoic acid (EPA) Seafood Docosahexaenoic acid (DHA) Seafood Alpha-linolenic acid (ALA) Flaxseed, wheat germ, dark leafy greens

EPA & DHA Content of Fish Cod Flounder Mackerel Pollock Salmon, farmed Shrimp Trout Tuna, bluefin Tuna, canned

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 !

25 Proper Growth and Development 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

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

How the Oceans Make Fish Primary Production  Commercial Fish 3 Types of Ocean Areas –Open Ocean –Coastal Areas –Upwelling Areas

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

Table 1.5 Estimates of marine primary production from Martin et al. (1987) Province% of ocean Area (10 12 m 2 ) Mean production (gC m -2 y -1 ) Global production (Pg C y -1 ) % of primary production Open ocean Coastal zone upwelling total

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

,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 mortality and fishing

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

Table 1.6 Estimates of annual production of commercially useful fish based on the models in Figs The ratio of fresh weight to carbon in the fish is assumed to be 10. Carbon (Mt)Fresh weight (Mt) Open ocean3.939 Coastal zone Pelagic Demersal Upwelling9.393

18, ,351 11, ,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)

Open Ocean Area Deep Low inputs Mostly Regen. Nutrs. Stable Temporally Nutrient Limited Small Phytoplankton Long Food Chains Low Comm.Fish Yield

Coastal Areas Shallow Seasonal Inputs Seasonal Variability ~50% New Nutrients Larger Phytoplankton Shorter Food Chains Benthic Food Chains Gadoid fishes High Comm. Fish Yield

Upwelling Areas Shallow Seasonal Inputs Seasonally Steady Mostly New Nutrients Larger Phytoplankton Short Food Chains Clupeid fish High Comm. Fish Yield