Aquaculture and Fisheries最新文献

{"title":"Effects of salinities on the growth performance, muscle's flavor and transcriptomic responses in yellowfin seabream (Acanthopagrus latus)","authors":"Guobin Zheng ,&nbsp;Liangmin Huang ,&nbsp;Dongling Zhang ,&nbsp;Jing Zhang ,&nbsp;Shuiqing Wu ,&nbsp;Xiande Liu","doi":"10.1016/j.aaf.2025.05.005","DOIUrl":"10.1016/j.aaf.2025.05.005","url":null,"abstract":"<div><div>Yellowfin seabream (<em>Acanthopagrus latus</em>) is a euryhaline fish species of significant economic importance, and salinity, as one of important ecological factors, widely affects its growth, metabolism, and flesh quality of the fish. Current study was conducted to investigate the growth performance, muscle's flavor and transcriptomic responses of <em>A. latus</em> (8.25 ± 1.85 g) cultured in different salinities (6, 13, 20, 27 and 34 psμ). At the end of the 12-week culture trials, the final size, weight gain and specific growth rate (SGR) of <em>A. latus</em> were significantly impacted by salinity, with the highest SGR at 20 psμ (<em>P</em> &lt; 0.05) and lowest at 34 psμ. The contents of polyunsaturated fatty acid (PUFA) (including eicosapentaenoic acid, EPA and docosahexaenoic acid, DHA) and linoleic acid in at 6 psμ were significantly higher than those at any other salinity (<em>P</em> &lt; 0.05). The total content of volatile compounds in flesh was the highest in 20 psμ, of which there were more abundant aldehydes and ketones. Transcriptomic analysis identified differentially expressed genes (DEGs) between the 20 psμ and 34 psμ, with 161 genes up-regulated and 86 genes down-regulated in the 20 psμ. These DEGs were associated with muscle growth and development, amino acid metabolism, carbohydrate metabolism, and others. The reliability of transcriptome data was validated using qRT-PCR based on ten selected growth-related genes, which showed the same trends as the RNA-seq results. From the overall results of this study, we infer the growth performance and flavor can be significantly improved at the salinity of 20 psμ, and the fatty acid composition can be significantly improved at the salinity of 6 psμ for yellowfin seabream.</div></div>","PeriodicalId":36894,"journal":{"name":"Aquaculture and Fisheries","volume":"11 2","pages":"Pages 263-270"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145842794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dynamic expression and regulation of corticotropin-releasing hormone and urotensin I during metamorphosis of olive flounder Paralichthys olivaceus","authors":"Mengmeng Shi ,&nbsp;Junping Wang ,&nbsp;Haiying Shi ,&nbsp;Jiahao Wang ,&nbsp;Weiqun Lu","doi":"10.1016/j.aaf.2025.08.004","DOIUrl":"10.1016/j.aaf.2025.08.004","url":null,"abstract":"<div><div>Corticotropin-releasing hormone (CRH) and Urotensin I (UI) are considered as key players of adaptive physiology. In vertebrates, the role of thyroid hormones (THs) in triggering metamorphosis through the thyroid hormone receptors (TRs) is well known. However, the changes in corticotropin-releasing hormone and urotensin I expression, as well as their regulation by thyroid hormones during metamorphosis remain unclear. In this study, we investigated the dynamic changes of T₃ and cortisol levels, as well as the expression patterns of CRH, UI and TRs, and their response to T₃ and a synthetic inhibitor of T₃ during metamorphosis of <em>P</em>. <em>olivaceus</em>. Our results showed that CRH and UI mRNA expression levels remained low in the head during metamorphosis but sharply increased to a maximum after metamorphosis. Additionally, TRαA, TRαB, and TRβ showed distinct, stage-specific expression peaks. T₃ levels peaked earlier than cortisol during metamorphosis, and exposure of 22 days after hatching (DAH) larvae to exogenous T₃ significantly upregulated CRH and UI mRNA expression levels, while thiourea (TU) treatment led to their downregulation. Correlation analysis results further revealed strong positive associations among CRH, UI, and TRs under T₃ treatment, especially between TRαA and TRβ at 8 h post-treatment in the 50 nM T₃ group. These findings suggest that T₃ may exert a stimulatory effect on CRH and UI expression during metamorphosis of <em>P</em>. <em>olivaceus</em>, potentially through TRαA and TRβ, thereby providing new insights into the endocrine regulation of metamorphosis in teleosts.</div></div>","PeriodicalId":36894,"journal":{"name":"Aquaculture and Fisheries","volume":"11 2","pages":"Pages 298-309"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145842793","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of flesh quality and antioxidant responses in grow-out largemouth bass (Micropterus salmoides) with novel protein substitutes","authors":"Muhammad Rizwan ,&nbsp;Lukuan Li ,&nbsp;Gang Yang,&nbsp;Zhen Zhang,&nbsp;Chunfang Wang","doi":"10.1016/j.aaf.2025.06.002","DOIUrl":"10.1016/j.aaf.2025.06.002","url":null,"abstract":"<div><div>The present research evaluated the impact of various novel protein sources, including <em>Tenebrio molitor</em> (TM), cottonseed protein concentrate (CSM), <em>Clostridium autoethanogenum</em> (CAP), and <em>Chlorella vulgaris</em> (ChM), on the muscle traits of grow-out largemouth bass. Fish (211.9 ± 1.2) g were fed five meals for eight weeks. Dietary protein sources significantly influenced growth performance and feed utilization. The fishmeal (FM) group exhibited the highest final body weight, feed conversion ratio (FCR), and protein efficiency ratio (PER). In contrast, alternative protein diets, particularly TM, CSM, and CAP, resulted in reduced growth and feed efficiency. The ChM group showed a comparable final weight to fishmeal (FM), though with slightly lower feed efficiency. Muscle antioxidant profiles demonstrated stable SOD activity (<em>P &gt;</em> 0.05) among groups, while the ChM diet increased GSH-Px activity (<em>P &lt;</em> 0.05), and the CSM diet elevated MDA levels (<em>P &lt;</em> 0.05). The muscle texture analysis revealed initial reductions in hardness, gumminess, chewiness, and tenderness, followed by improvements across protein sources. Protein sources modified the amino acid profile without affecting fatty acids. The ChM group had a higher unsaturated fatty acids (UFA)/saturated fatty acids (SFA) ratio than FM, with no significant changes in UFA or SFA levels (<em>P &gt;</em> 0.05). TM groups had lower n-3 PUFA content than FM (<em>P &lt;</em> 0.05), and ChM had higher n-6 PUFA content than FM (<em>P &lt;</em> 0.05). Novel proteins reduced the n-3/n-6 PUFA ratio than FM (<em>P &lt;</em> 0.05) with no differences among treatments (<em>P &gt;</em> 0.05). The novel protein groups also had a significantly lower n-3/n-6 PUFA ratio than FM (<em>P &lt;</em> 0.05). The transcript analysis indicated that the ChM group upregulated the expression of <em>myf5, myod,</em> and <em>myog</em>, while the diets downregulated the expression of <em>mstn</em>. The z-score analysis indicated that ChM is the most valuable for muscle texture and growth. The results indicated that ChM and other innovative diets can enhance muscle quality and aquaculture productivity.</div></div>","PeriodicalId":36894,"journal":{"name":"Aquaculture and Fisheries","volume":"11 2","pages":"Pages 310-322"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145842299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Natural antioxidants to extend the shelf-life of seafood: A mini review","authors":"Praveenkumar Pandiyan ,&nbsp;Sreeja Lakshmi ,&nbsp;Einar Ringø ,&nbsp;Elumalai Preetham","doi":"10.1016/j.aaf.2025.09.003","DOIUrl":"10.1016/j.aaf.2025.09.003","url":null,"abstract":"<div><div>Seafood products are particularly perishable due to their biological content, and changes in odour, taste, and texture in the products are noticed after harvest. Consequently, steps to protect the commodity must be taken immediately after harvest or capture. However, the demand of customers for aquatic products with long shelf life and high quality has led the food industries to develop highly effective preservation methods for shelf-life extension of marine commodities. Food preservative additives are natural or synthetic substances that prevent microbial growth/spoilage, enzyme activities, and oxidation of food to spoil. Until recently, it was popular to use synthetic additives in food. However, synthetic chemicals have not been generally embraced by consumers in recent years due to their assumed harmful effects on their health. The scientific community, consumers, industry and health sectors have highlighted several natural preservatives that have broad antimicrobial activity and economic benefits. As a result, consumers preference for natural additives is increasing. The objective of this mini review is to evaluate on natural preservatives from different sources and their use in seafood to retain quality and extend shelf-life.</div></div>","PeriodicalId":36894,"journal":{"name":"Aquaculture and Fisheries","volume":"11 2","pages":"Pages 232-241"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145842795","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Genetic diversity and population structure of different red swamp crayfish (Procambarus clarkii) populations across the north and south of China","authors":"Qing Mu ,&nbsp;Chuntong Liu ,&nbsp;Zhiyan Wang ,&nbsp;Qizhou Xu ,&nbsp;Liang Jia ,&nbsp;Zhiyi Bai","doi":"10.1016/j.aaf.2025.04.004","DOIUrl":"10.1016/j.aaf.2025.04.004","url":null,"abstract":"<div><div>The red swamp crayfish, <em>Procambarus clarkii</em>, has become one of the most important freshwater aquaculture species in China. The crayfish culture extends from the middle and lower areas of Yangtze River to the northern and southern part of China in recent ten years. To understand genetic variability during geographical adaption, we performed whole genome re-sequencing (WGS) of six crayfish populations across the north and south of China: Panjin (PJ), Liaoning province; Weishan (WS), Shandong province; Wuhu (WH), Anhui province; Jianhu (JH), Jiangsu province; Gehu (GH), Jiangsu province; Haikou (HK), Hainan province. A total of 120,906,91 high-quality single nucleotide polymorphisms (SNPs) were identified across the crayfish genome. The six geographical populations showed high level of diversity with the expected heterozygosity (He) ranged from 0.291 (WS) to 0.314 (PJ). The principal component and neighbor-joining (NJ) phylogeny analysis categorized the 180 individuals into three subgroups: the PJ and WS populations formed two separate subgroups, while the GH, JH, WH, and HK populations converged into a single subgroup. Moreover, the pairwise comparison of fixation index (Fst) values indicated a minor to moderate level of genetic differentiation among these populations, ranging from 0.0037 (GH, JH, WH &amp; HK) to 0.0717 (WS &amp; PJ), suggesting a greater genetic distance between the WS population and PJ population. Taken together, the SNPs identified in this study can serve as valuable genetic markers in future germplasm improvement of <em>P. clarkii</em> cultured stocks. These results will provide genetic information for further germplasm conservation and genetic improvement of <em>P. clarkii</em>.</div></div>","PeriodicalId":36894,"journal":{"name":"Aquaculture and Fisheries","volume":"11 2","pages":"Pages 255-262"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145842792","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of climate change-induced temperature rise on crustacean aquaculture: A comprehensive review","authors":"Viraj Vishakha Yeshwant Daunde ,&nbsp;Manoj Tukaram Kamble ,&nbsp;Balasaheb Ramdas Chavan ,&nbsp;Gargi Kashmira Rajesh Palekar ,&nbsp;Sangharsh Himmat Tayade ,&nbsp;Aranya Ponpornpisit ,&nbsp;Kim D. Thompson ,&nbsp;Seema Vijay Medhe ,&nbsp;Nopadon Pirarat","doi":"10.1016/j.aaf.2025.08.008","DOIUrl":"10.1016/j.aaf.2025.08.008","url":null,"abstract":"<div><div>Global warming, as a key driver of climate change, is accelerating water temperature rise, with significant implications for aquatic ecosystems. Temperature, a critical abiotic factor, directly affects the physiology, growth, and survival of aquatic organisms. In the context of aquaculture—one of the fastest-growing food sectors—crustaceans hold high commercial value due to their production volume and global demand. However, their sensitivity to thermal fluctuations poses major challenge under climate change. This review examines the impact of elevated temperatures on growth performance, food intake, moulting, immune response, and survival of major farmed crustaceans, including shrimp, prawns, crabs, lobsters, and crayfish. Broader ecological consequences, such as disruptions in nutrient cycling and disease outbreaks, are also explored. Additionally, we evaluate mitigation strategies, including dietary modification, technological innovations, biotechnological approaches, and aquaculture insurance models. By integrating physiological, immunological, and ecological evidence, this review identifies key knowledge gaps and highlighting opportunities to improve climate resilience in crustacean aquaculture. Understanding these challenges is essential for sustaining productivity and promoting adaptive management in a warming world.</div></div>","PeriodicalId":36894,"journal":{"name":"Aquaculture and Fisheries","volume":"11 1","pages":"Pages 11-32"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145651864","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effects of different reheating methods on the edible quality and flavor of frozen Jingzhou fish cake","authors":"Yiyan Dong,&nbsp;Zhen Zhang,&nbsp;Wenting Li,&nbsp;Wenzheng Shi","doi":"10.1016/j.aaf.2024.11.006","DOIUrl":"10.1016/j.aaf.2024.11.006","url":null,"abstract":"<div><div>In this study, the effects of steaming (ST), boiling (BO), microwaving (MI), baking (BA), air-frying (AF), pan-frying (PF), and deep-frying (DF) on the edible quality (color, texture, and sensory qualities) and flavor of frozen Jingzhou fish cake were investigated using samples without reheat treatment as a control. The results showed that the <em>L∗</em>, <em>a∗</em>, and <em>b∗</em> values of fish cakes under pan-frying and deep-frying were significantly changed (<em>P</em> &lt; 0.05), the whiteness of fish cakes reheated by microwave, steaming, and boiling did not change significantly compared with the control group (<em>P</em> &gt; 0.05), baking improved the hardness and chewiness of the Jingzhou fish cake, which could lead to a richer flavor, and the overall textural properties of the fish cakes reheated by air-frying were the most similar to those of the control group. In addition, the sensory evaluation results of air-frying reheating performed better. The results of the electronic nose and electronic tongue showed that there were differences in the smell and taste of Jingzhou fish cakes processed by different reheating methods. Through the analysis of 67 volatile aroma compounds detected in the fish cakes, it was found that pan-frying and deep-frying reheating could significantly improve the flavor characteristics of the fish cakes, and air-frying reheating was able to restore the flavor of the fish cakes in a better way. In general, air-frying reheating showed greater potential in maintaining the original quality and flavor of Jingzhou fish cake, baking could improve the edible quality of fish cakes effectively, pan-frying and deep-frying could change the original quality and flavor of fish cakes to a greater extent, giving consumers a brand-new visual, olfactory and gustatory experience.</div></div>","PeriodicalId":36894,"journal":{"name":"Aquaculture and Fisheries","volume":"11 1","pages":"Pages 160-169"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145651942","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of dietary flavone on growth performance and Omics profiles of Litopenaeus vannamei under high-temperature","authors":"Igwe James Abraham ,&nbsp;Chengzhang Huang ,&nbsp;Huirong Lv ,&nbsp;Xiaolong Yin ,&nbsp;Jungyeol Park ,&nbsp;Yang Gao ,&nbsp;Junwook Hur","doi":"10.1016/j.aaf.2025.02.003","DOIUrl":"10.1016/j.aaf.2025.02.003","url":null,"abstract":"<div><div>This 60-day culture trial was conducted to investigate the effects of flavone on the growth performance and intestinal microbiota of <em>Litopenaeus vannamei</em> at high temperatures utilizing transcriptomics and metabolomics analysis. A total of 240 healthy shrimp (Average weight 2.62 ± 0.06 g) were administered diets containing four different levels of flavone: 0 g/kg (control), 5 g/kg (FLV1), 10 g/kg (FLV2) and 15 g/kg (FLV3). Intestine and hepatopancreas tissues from the control and treatment groups were analyzed for changes in microbiota, transcriptome and metabolome. Shrimps fed with an experimental diet exhibited a significant increase in growth performance indices compared to the control group. The most efficient feed conversion ratio (FCR) was recorded in the FLV2 group compared to other groups, proving the efficacy of flavone as an additive. Specifically, the thermal tolerance test revealed an increase in the survival rates of shrimps fed an enriched diet compared to the control group. The result also showed that the survival rate decreased as the temperature reached 40 °C. The intestinal microbiome composition showed a significant increase in the abundance of <em>Firmicutes</em> and <em>Actinobacteria</em>. The transcriptomic analysis highlighted the up-regulation of <em>Glutathione S-transferase</em> and <em>pancreatic lipase-related protein</em>, while the <em>macrophage mannose receptor</em> and <em>Maltase-glucoamylase</em> expression was down-regulated. Metabolomic analysis identified 4 393 significantly differing metabolites, of which 966 were upregulated and 1 279 downregulated. The integrated transcriptomic and metabolomic analysis identified upregulated genes (<em>gk, ar, dgk, gpat3, agpat-1, gplat1, pnpla2,</em> and <em>plrp2</em>) in the glycerolipid metabolism pathway responsible for lipid metabolism. Dietary flavone played a significant role in growth performance, intestinal health and physiology of <em>Litopenaeus vannamei.</em></div></div>","PeriodicalId":36894,"journal":{"name":"Aquaculture and Fisheries","volume":"11 1","pages":"Pages 104-117"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145651937","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of dietary Lithothamnium organic mineral on Pacific white shrimp, Penaeus vannamei, raised in low salinity water synbiotic system","authors":"Neydson Silva Barbosa ,&nbsp;Gênison Carneiro da Silva ,&nbsp;Maria Angélica da Silva ,&nbsp;Vivian Costa Vasconcelos ,&nbsp;Roberta Borda Soares ,&nbsp;Silvio Peixoto ,&nbsp;Valdemir Queiroz de Oliveira ,&nbsp;Giovanni Sampaio Gonçalves ,&nbsp;Karina Ribeiro ,&nbsp;Juliana Ferreira dos Santos ,&nbsp;Luis Otavio Brito","doi":"10.1016/j.aaf.2025.06.003","DOIUrl":"10.1016/j.aaf.2025.06.003","url":null,"abstract":"<div><div>This study aimed to evaluate the <em>Lithothamnium</em> organic mineral in the diets of <em>Penaeus vannamei</em> in low-salinity water with a synbiotic system. Two diets were formulated by partially replacing inorganic minerals (calcium, magnesium, and potassium) with a commercial source of <em>Lithothamnium</em> at levels of 2% (LT2) and 4% (LT4) per kg of diet, and two more diets were prepared using the same levels: 2% (CTLT2) and 4% (CTLT4) of <em>Lithothamnium</em> per kg of diet, fixed onto the pellets using a commercial binder. The experiment was conducted for 50 days with a stocking density of 50 shrimps (3.1 g) per m² in a low-water salinity synbiotic system. Different doses and application forms affected the activities of digestive enzymes (trypsin, chymotrypsin, leucine aminopeptidase, amylase, and lipase) in the shrimp hepatopancreas. The oxidative stress enzymes did not differ significantly between the times analyzed, but MDA at 25 days of culture showed different values between LT2 and LT4 treatments compared to CTLT4. The shrimp's proximate and mineral composition showed that the concentration of lipids was lower in the CTLT2 and CTLT4 treatments, while the concentration of calcium was higher in the CTLT4 treatment. The LT2 treatment has a significant difference in shrimp performance (final weight, weekly growth, yield, and FCR) and a higher return on investment (34.26) compared to the other treatments and the control. Based on these results, the <em>Lithothamnium</em> organic mineral addition in diets for <em>Penaeus vannamei</em> for optimal growth was 2% addition (LT2) in the shrimp feed.</div></div>","PeriodicalId":36894,"journal":{"name":"Aquaculture and Fisheries","volume":"11 1","pages":"Pages 140-151"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145651940","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of vertical structure of water temperature on the spatial and temporal distribution of the Sthenoteuthis oualaniensis fishery in the Northwest Indian Ocean","authors":"Huajie Lu ,&nbsp;Sizhe Yang ,&nbsp;Maolin Zhao ,&nbsp;Biqiang Zhang ,&nbsp;Tianzi Sun ,&nbsp;Ruiyu Guo","doi":"10.1016/j.aaf.2025.01.001","DOIUrl":"10.1016/j.aaf.2025.01.001","url":null,"abstract":"<div><div><em>Sthenoteuthis oualaniensis</em>, a commercially important cephalopod in China, exhibits distinct diurnal vertical movements and thrives in warm waters. We investigated the relationship between seawater temperature and <em>S.</em> <em>oualaniensis</em> abundance in the Northwest Indian Ocean (2017–2020) using Chinese squid fishery data. We analyzed temperature data from 0 to 300 m depths at 50 m intervals and calculated temperature differentials. Generalized Additive Models (GAM) predicted the fishery's spatial and temporal distribution. The optimal GAM explained 69.1% of the variance. Key contributors were latitude-longitude interactions (Lon, Lat), month, sea surface temperature (SST) T0, and seawater temperature (SWT) T200 at 200 m. The 50–100 m depth layer had the most influence. Fishing grounds were influenced by temperature variations and sea surface conditions. The optimal sea surface temperature range for <em>S.</em> <em>oualaniensis</em> was 27–30 °C, with prime areas at 58°-64°E and 14°-19°N. Seasonal variability was observed, with higher yields in fall and winter. The high-value area shifted northward over time. This GAM model improves predictions of <em>S.</em> <em>oualaniensis</em> distribution and demonstrates the impact of vertical temperature structures. It provides valuable insights for fishery production and offers a new approach for studying thermophilic species with vertical behaviors.</div></div>","PeriodicalId":36894,"journal":{"name":"Aquaculture and Fisheries","volume":"11 1","pages":"Pages 180-192"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145651872","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}