OCN331 / MARE360

• Goals: Qualitative & Quantitative

• Reading Materials—On-Line

• Lectures & Discussions– Rec read chapters & bring PwrPt to class

• UH-H Visits

• Examinations/Grades

Hugo GrotiusMare 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

• Year CAP AQ• 2002 94.5 52• 2003 91.8 55.2• 2004 96 60• 2005 95.5 63.3• 2006 93.1 66.7

• 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 consumption 75.8

Fresh 39.7

Frozen 20.0

Cured 7.3

Canned 8.7

Reduction 19.0

miscellaneous 5.3

Why Do We Care?

• Calories

• High Quality Protein• Essential Amino Acids

• Essential Fatty Acids (w3’s, w6’s)

88

Health Benefits Associated with Health Benefits Associated with Fish Consumption and Fish Consumption and

Levels of Supporting EvidenceLevels of Supporting EvidenceDisease or health condition Strong 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

99

Seafood – Nutritional Seafood – Nutritional BenefitsBenefits

• 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

84-92 94

Middle East 66-71 96

Africa 75-84 90

Latin America 52-57 104

Table 1.3 Utilization efficiencies of protein from various food stuffs. Source: FAO (1970)

Food Efficiency (%)

Amino acids that limit utilization efficiency1

poor adequate

DAIRY

eggs 94 trp, lys, met, cys

cow’s milk

82 trp, lys

cottage cheese

74 lys

swiss cheese

72 lys

MEATS

fish 83 lys

turkey 73 lys

pork 67 lys

beef 67 lys

chicken 64 lys

lamb 64 lys

VEGETABLES

corn 73 trp, lys

asparagus 72 met, cys

broccoli 60 met, cys

cauliflower 60 met, cys trp, lys

potato 60 met, cys trp

kale 53 lys, met, cys

green peas 51 met, cys lys

cereals and grains

brown rice

68 lys

wheat germ

67 trp lys

oatmeal 66 lys

wheat grain

59 lys

rye 57 trp, thr trp

polished rice

57 lys, thr trp

millet 55 lys trp, met, cys

pasta 48 lys, met, cys

legumes

soybeans 60 met, cys, val lys, trp

lima beans

50 met, cys trp, lys

kidney beans

37 trp, met, cys lys

lentils 30 trp, met, cys lys

Nuts and seeds

sunflower seeds

57 lys trp

sesame seeds

52 lys trp, met, cys

peanuts 43 lys, met, cys, thr

1616

Seafood – Nutritional Seafood – Nutritional BenefitsBenefits

• 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

1717

High Quality ProteinHigh 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

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 oil Production (Mt y-1) -3 -6

fish 1.02 13-35 1-4

Linseed 0.96 26-58 5-23

Soybean 14.57 2-10 49-52

Rape seeds 3.54 1-10 10-22

Sunflower 5.43 44-68

Cottonseed 3.29 50

Peanut 3.49 13-34

Olive 1.37 4-15

coconut 3.28 1-3

palm 4.30 6-12

butter 5.10 3

lard 3.80 4-9

tallow 5.87 1-3

Fat Facts

• Nutritional Importance

• Saturated

• Polyunsaturated fats (PUFA’s)

• Trans Fats

• HDL, LDL, Cholesterol

• Health Issues

1 9

1

19 36ω

1ω

O

O

12 15 18HO

HO

α

1185 14

6

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%• 1%

2222

Omega-3 Fatty AcidsOmega-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

• 0.13• 0.43• 1.57• 0.46• 1.83• 0.27• 0.80• 1.28• 0.73

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 !

2525

Proper Growth and Proper Growth and DevelopmentDevelopment of Children 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(1012 m2)

Mean production (gC m-2 y-1)

Global production(Pg C y-1)

% of primary

production

Open ocean

90.0 326 130 42.38 82

Coastal zone

9.9 36 250 9.00 18

upwelling 0.1 0.36 420 0.15 0.4

total 100 362 142 51.53 100

113 226

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

2816.316.3

102306

29

20

97

225408

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 mortalityand fishing

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

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 ocean 3.9 39

Coastal zone

Pelagic 32.6 326

Demersal 10.4 104

Upwelling 9.3 93

18,163

31

6.21

0.9

4.65

31

470

2,351

11,754

157 313

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)

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