Life cycle, natural mortality and exploitation rate of Totoaba macdonaldi.

IF 2 3区 农林科学 Q2 FISHERIES
Miguel Á Cisneros-Mata, Marcelo V Curiel-Bernal
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引用次数: 0

Abstract

Natural mortality rate (M) is a crucial parameter for fish and other species. In fisheries management it is common practice to obtain estimates of M using one of several empirical formulas available in the literature. However, when using these formulas, an important question arises: for which life stage or age does the estimated rate pertain to? In the present work, gnomonic stage-specific mortality rates are estimated for Totoaba macdonaldi, a vulnerable fish species of the gulf of California. The gnomonic method is based on knowledge of the species life cycle; it tracks numbers surviving during exponential decay of a cohort under specific restrictions. An average weighted mortality rate of 0.108/year is then computed for adults and senescent fish subjected to poaching. This allowed us to ascertain status of the population calculating exploitation rate (80%). It is concluded that the totoaba population is under heavy overexploitation.

麦克唐纳湾石首鱼的生命周期、自然死亡率和开采率。
自然死亡率(M)是鱼类和其他物种的一个重要参数。在渔业管理中,通常的做法是使用文献中可用的几个经验公式之一来获得M的估计。然而,当使用这些公式时,一个重要的问题出现了:估计的比率适用于哪个生命阶段或年龄?在目前的工作中,估计了加利福尼亚湾的一种易受伤害的鱼类Totoaba macdonaldi的一般阶段特异性死亡率。侏儒方法是基于物种生命周期的知识;它在特定的限制条件下追踪在一个群体的指数衰减期间存活下来的数量。然后计算出遭受偷猎的成年鱼和老年鱼的平均加权死亡率为0.108/年。这使我们能够确定种群的状况,并计算出剥削率(80%)。结论是石首鱼种群处于严重的过度开发状态。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Journal of fish biology
Journal of fish biology 生物-海洋与淡水生物学
CiteScore
4.00
自引率
10.00%
发文量
292
审稿时长
3 months
期刊介绍: The Journal of Fish Biology is a leading international journal for scientists engaged in all aspects of fishes and fisheries research, both fresh water and marine. The journal publishes high-quality papers relevant to the central theme of fish biology and aims to bring together under one cover an overall picture of the research in progress and to provide international communication among researchers in many disciplines with a common interest in the biology of fish.
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