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

2. 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

5. Total Global Fisheries Harvest ~160Mt YearCAPAQ 200294.552 200391.855.2 20049660 200595.563.3 200693.166.7 Capture Fisheries are constant at ~90-95Mt Aquaculture is steadily increasing

6. 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

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

8. 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. 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

10. 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 84-9294 Middle East66-7196 Africa75-8490 Latin America52-57104

11. 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

12. MEATS fish83lys turkey73lys pork67lys beef67lys chicken64lys lamb64lys

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

14. 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

15. 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. 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. 17 High Quality Protein Protein needed for growth and maintenance Seafood contains all 9 essential amino acids Protein is highly digestible Fish contain 16-27 grams of protein

18. 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 fish1.0213-351-4 Linseed0.9626-585-23 Soybean14.572-1049-52 Rape seeds3.541-1010-22 Sunflower5.4344-68 Cottonseed3.2950 Peanut3.4913-34 Olive1.374-15 coconut3.281-3 palm4.306-12 butter5.103 lard3.804-9 tallow5.871-3

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

20. 19 1 1936 ω 1 ω O O 121518 HO α 118514 6 α Alpha-Linolenic Acid Arachidonic Acid

21. 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. 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

23. EPA & DHA Content of Fish Cod Flounder Mackerel Pollock Salmon, farmed Shrimp Trout Tuna, bluefin Tuna, canned 0.13 0.43 1.57 0.46 1.83 0.27 0.80 1.28 0.73

24. 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. 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

26. 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

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

28. 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

35. 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 90.032613042.3882 Coastal zone 9.9362509.0018 upwelling0.10.364200.150.4 total10036214251.53100

36. 113226 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 1 2 3 4 5 6 7

37. 2816.3 102 306 29 20 97 225 408 1,800 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

38. 2.36.8 64.5 42.75 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

39. Table 1.6 Estimates of annual production of commercially useful fish based on the models in Figs. 1.10-1.12. 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 Pelagic32.6326 Demersal10.4104 Upwelling9.393

40. 18,163 31 6.21 0.9 4.65 31 470 2,351 11,754 157313 2,351 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)

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

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

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