La rivière Seudre : intégration des données relatives au bassin versant de la Seudre dans un système d'information géographique

La préparation du S.A.G.E. Seudre se poursuit. Il doit permettre dans un premier temps d'informer, de communiquer, de faire un état des lieux de l'existant concernant les aspects environnementaux et socio-économique, la gestion de l'eau, de sa qualité ou d'autres points. L'IFREMER, qui a récemment acquis un logiciel de système d'information géographique l'a exploité pour réaliser un «début d'atlas» sur la Seudre. Cet atlas est donc mis à disposition des utilisateurs potentiels par l'IFREMER, comme base de réflexion. Un stage de D.E.S.S. a été proposé à l'Université de Montpellier, qui forme des étudiants en aménagement du littoral. C'était une bonne occasion de confier cette pré-étude de S.A.G.E. Seudre à une stagiaire qui connaissait déjà la Seudre pour avoir fait un stage de maîtrise au laboratoire Environnement Littoral de l'IFREMER à La Tremblade et, de surcroît, dont le nom évoque la déesse de la SAGEsse.

Sources de variation intra-populationelle de la morphologie des otolithes: asymétrie directionnelle et régime alimentaire

Otoliths are calcified structures located in Osteichthyes’ inner ear that are involved in audition and balance. Their morphology is used as an indicator of various ecological processes or properties. This application requires identifying the endogenous and exogenous factors that act simultaneously as sources of shape variation. This thesis aims at detecting and quantifying the relative contributions of directional asymmetry and diet to otolith shape variation at the intra-population level. Directional asymmetry between left and right otoliths was found in flat-fishes, the blind-side otolith being always longer and larger, whereas it was negligible in round-fishes. However, asymmetry amplitude never exceeded 18 %, which suggests evolutionary canalization of otolith shape symmetry. A correlation between global diet and otolith was detected in 4 species studied in situ. Diet composition contributed more than food amount to morphological variation and affected otolith shape both globally and locally. An experimental study on sea bass (Dicentrarchus larbrax) showed that diet composition in terms of essential polyunsaturated fatty acids at larval stage affects otolith morphogenesis during juvenile stage without impacting on individuals’ somatic growth. This result suggests a direct effect of diet on otolith shape and not an indirect one through the somatic-otolith growth relationship. This effect disappeared at later stages, morphogenetic trajectories converging back to a similar shape, which suggests ontogenetic canalization of otolith shape.

Stockage des poissons fumés et ou séchés : cas de Oreochromis niloticus " Fiha saly " malgache

During storage of smoke-dried fish, various biochemical reactions can occur; they will result in product acceptability or rejection. To determine these changes, pH and humidity were measured and molds were counted on smoke-dried fish stored for 6 months. A sensory analysis was also conducted to assess the quality of the products. Infestations and losses linked to it have been estimated by counting the insects and weighing of fish batches over time. The variability in the quality of smoke-dried fish depending on the time of purchase and storage was also integrated with our study. Biochemical reactions are mainly oxidation phenomena which result in a decrease of pH and release of spoilage odors such as rancid odor (> 1.5/ 3) or sulfur, acid and moldy odors. The growth of mold (1- 36 CFU / g) due to the reabsorption of water by fish contributes to this olfactory and visual spoilage. Beyond 90 days of storage, smoke-dried fish bought in the dry season begins to be rejected (> 2/3), while the fish bought in the wet season is at the limit of acceptability (2/3) even at the beginning of storage. During the first 90 days of storage, the insect infestation generates between 10 and 60 % of losses. A salt content of 8 % appears to be effective against the infestation but contributes to the deterioration of the product when stored in rooms with higher than 65 % relative humidity.