Escapement of the Cape rock lobster (Jasus lalandii ) through the mesh and entrance of commercial traps

Metal-framed traps covered with polyethylene mesh used in the fishery for the South African Cape rock lobster (Jasus lalandii) incidentally capture large numbers of undersize (<75 mm CL) specimens. Air-exposure, handling, and release procedures affect captured rock lobsters and reduce the productivity of the stock, which is heavily fished. Optimally, traps should retain legalsize rock lobsters and allow sublegal animals to escape before traps are hauled. Escapement, based on lobster morphometric measurements, through meshes of 62 mm, 75 mm, and 100 mm was investigated theoretically under controlled conditions in an aquarium, and during field trials. SELECT models were used to model escapement, wherever appropriate. Size-selectivity curves based on the logistic model fitted the aquarium and field data better than asymmetrical Richards curves. The lobster length at 50% retention (L50) on the escapement curve for 100-mm mesh in the aquarium (75.5 mm CL) approximated the minimum legal size (75 mm CL); however estimates of L50 increased to 77.4 mm in field trials where trapentrances were sealed, and to 82.2 mm where trap-entrances were open. Therfore, rock lobsters that cannot escape through the mesh of sealed field traps do so through the trap entrance of open traps. By contrast, the wider selection range and lower L25 of field, compared to aquarium, trials (SR = 8.2 mm vs. 2.6 mm; L25 =73.4 mm vs. 74.1 mm), indicate that small lobsters that should be able to escape from 100-mm mesh traps do not always do so. Escapement from 62-mm mesh traps with open entrance funnels increased by 40−60% over sealed traps. The findings of this study with a known size distribution, are related to those of a recent indirect (comparative) study for the same species, and implications for trap surveys, commercial catch rates, and ghost fishing are discussed.

Immunomodulatory effects of domoic acid differ between In vivo and In vitro exposure in mice

The immunotoxic potential of domoic acid (DA), a well-characterized neurotoxin, has not been fully investigated. Phagocytosis and lymphocyte proliferation were evaluated following in vitro and in vivo exposure to assay direct vs indirect effects. Mice were injected intraperitoneally with a single dose of DA (2.5 µg/g b.w.) and sampled after 12, 24, or 48 hr. In a separate experiment, leukocytes and splenocytes were exposed in vitro to 0, 1, 10, or 100 µM DA. In vivo exposure resulted in a significant increase in monocyte phagocytosis (12-hr), a significant decrease in neutrophil phagocytosis (24-hr), a significant decrease in monocyte phagocytosis (48-hr), and a significant reduction in T-cell mitogen-induced lymphocyte proliferation (24-hr). In vitro exposure significantly reduced neutrophil and monocyte phagocytosis at 1 µM. B- and T-cell mitogen-induced lymphocyte proliferation were both significantly increased at 1 and 10 µM, and significantly decreased at 100 µM. Differences between in vitro and in vivo results suggest that DA may exert its immunotoxic effects both directly and indirectly. Modulation of cytosolic calcium suggests that DA exerts its effects through ionotropic glutamate subtype surface receptors at least on monocytes. This study is the first to identify DA as an immunotoxic chemical in a mammalian species.

A study on rural women's empowerment through participation in aquaculture

The study was undertaken to understand the rural women's (i) extent of participation in some selected aquaculture practices and (ii) extent of empowerment through participation in aquaculture program. Data were collected from 200 selected rural women of two districts - Sherpur and Kishoreganj. Each of the families where the selected rural women who were involved in aquaculture under the supervision of two partner NGOs of DSAP, namely- Foundation for Human Development (FHD) and Center for Rural and Environmental Development (CRED). Both conventional and participatory methods of data collection were employed where structured questionnaire and Focus Group Discussion (FGD) were used as the tools. The data collection procedure took five-months spanning from September 2004 to January 2005. Appropriate scales were developed and used in order to determine the focus variables of the study, while most analyses regarding women empowerment were done using 'before' and 'after' method. Empowerment of women was measured by five dimensions such as decision making ability, spending ability, social participation, cosmopoliteness, access to assets and resources. The ten selected aquaculture practices were: fish feeding, eradication of aquatic vegetation from fish pond, disease detection, application of fertilizer, liming, harvesting of fry and fish, fish stock management, pond excavation, use of insecticides, and sale of fry and fish. The study also aimed at determining some selected characteristics of rural women and determining relationship between their extent of empowerment and the selected characteristics. The characteristics of rural women included: age, personal education, average family education, family size, family farm size, area under aquaculture, extension media exposure, training exposure, knowledge in aquaculture, and family income. The findings revealed an overall low level of participation by rural women in aquaculture activities. However, significant level of improvement was identified regarding overall status of empowerment during the course of participation in aquaculture program under DSAP.

Value-adding through coatings

The paper presents the three categories of food coatings that are used, individually or in combination, to produce battered or breaded foods. These are predust, batters and breadcrumbs. Predusts are usually a blend of flours, starches and other functional ingredients such as proteins, vegetable gums and seasonings or flavors; batters are blends of flours, starches, leavening agents and seasonings which, when mixed with water, forms a viscous liquid used to evenly coat a food item; while breadcrumbs are baked or otherwise thermally processed cereal-based ingredients which are applied to a moistened food item prior to cooking.