Markov models and network analysis reveal sex-specific differences in the space-use of a coastal apex predator

Understanding the links between external variables such as habitat and interactions with conspecifics and animal space-use is fundamental to developing effective management measures. In the marine realm, automated acoustic tracking has become a widely used method for monitoring the movement of free-ranging animals, yet researchers generally lack robust methods for analysing the resulting spatial-usage data. In this study, acoustic tracking data from male and female broadnose sevengill sharks Notorynchus cepedianus, collected in a system of coastal embayments in southeast Tasmania were analyzed to examine sex-specific differences in the sharks' coastal space-use and test novel methods for the analysis of acoustic telemetry data. Sex-specific space-use of the broadnose sevengill shark from acoustic telemetry data was analysed in two ways: The recently proposed spatial network analysis of between-receiver movements was employed to identify sex-specific space-use patterns. To include the full breadth of temporal information held in the data, movements between receivers were furthermore considered as transitions between states of a Markov chain, with the resulting transition probability matrix allowing the ranking of the relative importance of different parts of the study area. Both spatial network and Markov chain analysis revealed sex-specific preferences of different sites within the study area. The identification of priority areas differed for the methods, due to the fact that in contrast to network analysis, our Markov chain approach preserves the chronological sequence of detections and accounts for both residency periods and movements. In addition to adding to our knowledge of the ecology of a globally distributed apex predator, this study presents a promising new step towards condensing the vast amounts of information collected with acoustic tracking technology into straightforward results which are directly applicable to the management and conservation of any species that meet the assumptions of our model.

Survival and fermentation activity of probiotic bacteria and oxidative stability of omega-3 oil in co-microcapsules during storage

Tuna oil (O) and probiotic bacteria Lactobacillus casei (P) were co-microencapsulated in whey protein isolate (WPI)-gum Arabic (GA) complex coacervate. The co-microcapsules (WPI-P-O-GA), L. casei microcapsules (WPI-P-GA) and tuna oil microcapsules (WPI-O-GA) were converted into powder using spray and freeze drying. The interaction between probiotic bacteria and omega-3 oil in co-microcapsules, particularly in terms of oxidative stability of omega-3 oil and vitality/viability of probiotic bacteria and any synergistic outcome, was studied. The effect of storage temperature (5 and 25 °C) and time (90 days) on the survival and fermentation activity of L. casei and oxidative stability of tuna oil in the microcapsules/co-microcapsules was determined. A synergism between oxidative stability of omega-3 oil and vitality of probiotic bacteria was observed, when they were co-microencapsulated and spray dried. These co-microcapsules will likely have utility in functional food formulations due to simple and cost effective stabilisation and delivery of two important functional ingredients.

Survival, oxidative stability, and surface characteristics of spray dried co-microcapsules containing omega-3 fatty acids and probiotic bacteria

The objective of the study was to determine optimum inlet and outlet air temperatures of spray process for producing co-microcapsules containing omega-3 rich tuna oil and probiotic bacteria L. casei. These co-microcapsules were produced using whey protein isolate and gum Arabic complex coacervates as shell materials. Improved bacterial viability and oxidative stability of omega-3 oil were used as two main criteria of this study. Three sets of inlet (130°C, 150°C, and 170°C) and outlet (55°C, 65°C, and 75°C) air temperatures were used in nine combinations to produce powdered co-microcapsule. The viability of L. casei, oxidative stability of omega-3 oil, surface oil, oil microencapsulation efficiency, moisture content, surface elemental composition and morphology of the powdered samples were measured. There is no statistical difference in oxidative stability at two lower inlet air temperatures (130°C and 150°C). However, there was a significant decrease in oxidative stability when higher inlet temperature (170°C) was used. The viability of L. casei decreased with the increase in the inlet and outlet air temperatures. There was no difference in the surface elemental compositions and surface morphology of powdered co-microcapsules produced under these nine inlet/outlet temperature combinations. Of the range of conditions tested the co-microcapsules produced at inlet-outlet temperature 130–65°C showed the highest bacterial viability and oxidative stability of omega-3 and having the moisture content of 4.93 ± 0.05% (w/w). This research shows that powdered co-microcapsules of probiotic bacteria and omega-3 fatty acids with high survival of the former and high stability against oxidation can be produced through spray drying.