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Some aspects of the natural diet composition of S. vulgaris from the Ebro Delta (Tarragona, Spain) (Abstract)
Molinero, A.; Flos, R. (1989). Some aspects of the natural diet composition of S. vulgaris from the Ebro Delta (Tarragona, Spain) (Abstract), in: De Pauw, N. et al. (Ed.) Aquaculture: a biotechnology in progress: volume 1. pp. 685
In: De Pauw, N. et al. (Ed.) (1989). Aquaculture: a biotechnology in progress: volume 1. European Aquaculture Society: Bredene, Belgium. ISBN 90-71625-03-6. 1-592 pp., more

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Document type: Course document

Keyword
    Marine

Authors  Top 
  • Molinero, A.
  • Flos, R.

Abstract
    The aim of this study is to obtain a more detailed insight into the food composition of S. vulgaris with special reference to prey importance. Data on the natural diet of flatfish have been reported by a great number of authors but stomach contents of S. vulgaris from the Mediterranean Sea have not yet been studied. Fish were collected in the Ebro River Delta, the intestinal tract was immediately frozen and prey analysis was carried out in the laboratory. About 70% of the total intestinal tract of the 250 specimens studied had recognizable food items. Prey categories were determined following the minimum number method. Calculation of occurrence frequency of food items was performed using the lowest taxonomic category and the trophic matrix for total sole population was designed. The Simpson index was used to describe prey dominance combining the occurrence frequency and the relative numerical index. The recourse utilization was determined by trophic diversity analysis. Preliminary results show that the diet mainly consists of polychaetes (31.8%), crustaceans (66.4%), and molluscs (1.5%); the food items are reported. The diversity in prey of the total population being very high, fish were grouped according to sex, age, and capture site and compared with regard to: frequency of occurrence, trophic matrix, prey dominance, and diversity. Results are discussed taking the possible influence of these factors into account.

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