Monthly variation in the fat content of anchovy (Engraulis japonicus) in the Yellow Sea: implications for acoustic abundance estimation

Bo Zhang; Xianyong Zhao; Fangqun Dai

doi:10.1007/s00343-011-0187-3

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Monthly variation in the fat content of anchovy (Engraulis japonicus) in the Yellow Sea: implications for acoustic abundance estimation

Updated：2023-05-16

- Monthly variation in the fat content of anchovy (Engraulis japonicus) in the Yellow Sea: implications for acoustic abundance estimation
- Journal of Oceanology and Limnology Vol. 29, Issue 3, Pages: 556-563(2011)
- Affiliations：
  
  1. Key Laboratory for Sustainable Utilization of Marine Fishery Resources Ministry of Agriculture
  2. Key Laboratory for Fishery Resources and Eco-environment Shandong Province
  3. Yellow Sea Fisheries Research Institute Chinese Academy of Fishery Sciences
- Author bio：
- Funds：
- DOI：10.1007/s00343-011-0187-3
  CLC：
- Online First：15 May 2011，
  
  Published：2011
- Accepted：
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Zhang, B., Zhao, X. & Dai, F. Monthly variation in the fat content of anchovy (Engraulis japonicus) in the Yellow Sea: implications for acoustic abundance estimation., Chin. J. Ocean. Limnol. 29, 556–563 (2011). https://doi.org/10.1007/s00343-011-0187-3
DOI：

Zhang, B., Zhao, X. & Dai, F. Monthly variation in the fat content of anchovy (Engraulis japonicus) in the Yellow Sea: implications for acoustic abundance estimation., Chin. J. Ocean. Limnol. 29, 556–563 (2011). https://doi.org/10.1007/s00343-011-0187-3 DOI：

摘要

Abstract

Anchovy is a key species in the Yellow Sea ecosystem. An accurate estimate of anchovy abundance is vital for the management of the anchovy stock and measurement of the ecosystem response to changes in anchovy abundance. However

the acoustic fish abundance estimate may be biased by 30%–40% if the fat-content induced target strength variation is not taken into account. We measured the monthly variation in the fat content of anchovy (Engraulis japonicus) in the Yellow Sea

and evaluated the potential effect of variation in fat content on the acoustic assessment of anchovy abundance. The fat content of anchovy varied seasonally

with two maxima and two minima in a year. The highest fat content (14.75%) was measured in the pre-spawning period in May

and the lowest fat content (2.48%) was measured during the post-spawning period in October. Fat content appeared to correlate with water content

but not body size. Assuming that the target strength is decreased by 0.2dB for every 1% increase in fat content

the seasonal difference in the target strength of anchovy may be as high as 2.45 dB. Given this

the acoustic abundance estimate may be biased by between 43% and 76%. Our results highlight the need for more information on the changes in fat content of fishes whose abundance is estimated by acoustic surveys.

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