巻号一覧
31 巻, 8 号
選択された号の論文の11件中1～11を表示しています
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シイラの標識放流結果について児島 俊平1965 年 31 巻 8 号 p. 575-578
発行日: 1965/08/25
公開日: 2008/02/29
ジャーナル フリーThe dolphin, Coryphaena hippurus, is one of the important warm water fish that migrate into the adjacent seas of Japan. This species shows the peculiar behaviour and is attracted by clusters of floating algae or bamboo rafts that are prepared for the purpose of artificial shelters. Out of the catch from bamboo raft shelters (“shiira-zuke” fishery), 132 fishes (40-75cm in fork length) were tagged and released during the periods from August to October in 1962 and the same in 1963. The present paper deals with the result obtained from 36 recovered fish up to January 1964. The following are the results summarized:
(1) The recovered fish were all fished from beneath the bamboo rafts or clusters of floating algae.
(2) The recovery rate was 27.2% in average. The rate for the fish that had been tagged in the thriving month of September was as high as 44% (Table 1).
(3) The fish were recovered within an area extending from the East China Sea to the neighbourhood of Noto Peninsula, Japan Sea. Some 67% of the recovered fish were caught within 30 nautical miles inshore; 72% of them were fished within 10 days after released (Table 2, Fig. 1).
(4) The dolphin seems to made a northward migration until September and start to move down the south in the later part of that month. A part of population likely tends to the East China Sea through the Tsushima Straits.
It is interesting to note that such a high recovery rate in short distance and days-out may be related to the ecological significance and effects of the bamboo rafts to the dolphin.抄録全体を表示PDF形式でダウンロード (207K) -
鈴木 乙彦, 松田 皎1965 年 31 巻 8 号 p. 579-584
発行日: 1965/08/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (306K) -
渡部 泰輔1965 年 31 巻 8 号 p. 585-590
発行日: 1965/08/25
公開日: 2008/02/29
ジャーナル フリーCommon sea bass, Lateolabrax japonicas (CUVIER), is one of the commercially important fish taken from Tokyo Bay. The present paper deals with such ecological aspects of this species as seasonal and geographical distributions of eggs.
(1) The materials were taken through the cooperative investigation of neritic-pelagic resources carried out by the Kanagawa Prefectural Experimental Fisheries Station and Tokai Regional Fisheries Research Laboratory during the years 1955-1962. They were collected by vertical haul of the plankton net with 45cm- or 60cm-mouth-diameter from a depth of 150m (or ocean bottom when shallower) to the sea surface.
(2) The eggs occur in the season from the late October till the late February with its peak at the late November through the late January. The eggs were collected chiefly from the entrance of Tokyo Bay and partly from inside of the Bay (close to the entrance) and from Sagami Bay. None of eggs were taken from the innermost region of Tokyo Bay, The density of the distribution represents some variation year by year, but no remarkable differences are observed in pattern.
(3) The eggs most frequently occur within 14-20-C in temperature and 18.0-19.2%1, in chlorinity, i.e. in the coastal waters under a considerable influence of open sea water. The frequency is very low within the bay where temperature is lower than 13°C in winter and chlorinity is usually lower than 18‰
(4) Larvae penetrates into Tokyo Bay after hatched out. The grown fish become to the spawners in November migrating from the inner region of the bay to the entrance of the same.抄録全体を表示PDF形式でダウンロード (544K) -
渡部 泰輔1965 年 31 巻 8 号 p. 591-596
発行日: 1965/08/25
公開日: 2008/02/29
ジャーナル フリーFrog-flounder, Pleuronichthys cornutus, is one of the commercially important species among flat-fish taken from Tokyo Bay. The present report deals with seasonal and geographical distributions of eggs of the species in relation to the oceanography of the area.
(1) The materials on which the present study is based are planktonic samples taken by the Tokai Regional Fisheries Research Laboratory and by Kanagawa Prefectural Fisheries Experimental Station during the period from 1957 to 1962 inclusive through the cooperative investigations on important neritic-pelagic fisheries resources. The samples were collected by vertical hauls of conical plankton-nets of 45cm or 60cm in mouth diameter. The nets were usually hauled from a depth of 150m or the ocean bottom when it was shallower than that up to the sea surface.
(2) The eggs occur during the period from the late October till the early part of the following January. The peak appears during the period from the mid-November till the mid-December. The positive areas are the shallow zones on both east and west sides of the entrance of Tokyo Bay. None of eggs are found from the inner part of Tokyo Bay and Sagami Bay.
(3) The ranges of temperature for occurrence are 16-21°C and those of chlorinity, 18-19‰. Thus, the positive area corresponds to the neritic zones where the water from the open sea does not strongly affect. The eggs are distributed neither in the low chlorinity region (inner part of Tokyo Bay) nor in the Sagami Bay which accepts the influence of open sea water directly.
(4) The eggs of this species are spawned at around the entrance of Tokyo Bay. And this species grows in that area or after enterde into the bay, No commercial catch of this species is taken from the innermost part of the bay. There are two modes in the length composition of the summer catch from Tokyo bay, i. e. at around 16-20cm and 8-14cm in total length. These schools likely emigrate from the inside of the bay towards the entrance of the same in season of November-December. The larger fishes are considered to be mature there and become the spawners.抄録全体を表示PDF形式でダウンロード (527K) -
1年魚の精巣の発達について太田 勳, 山本 喜一郎, 高野 和則, 坂口 任一1965 年 31 巻 8 号 p. 597-605
発行日: 1965/08/25
公開日: 2008/02/29
ジャーナル フリーThe maturation of the testis of the rainbow trout was studied using a one-year old fish as materials. The results obtained are summarized as follows;
1) Morphological changes in spermatogenesis have been divided into seven stages.
2) Based on the maturity factor, maturing fish may be distinguished from the immature in May, and the difference between the two groups of fish becomes clear in August: i. e., the maturity factor of the maturing fish was above 1, while that of the immature was below 0.1. Thereafter, the distinction between the two groups becomes more and more striking at this point, and no fish ranking in the intermediate group between the maturing and the immature was recognized (Text-fig. 1). The fish of maturing group held in their testes a small amount of spermatozoa by May, and the spermatozoa increase in amount day by day as the spawning season draws near. On the other hand, the testes of most of the immature ones contained spermatogonia alone throughout the year.
3) The testicular maturity of this species has been represented by the ratio of spermatozoa to total germ cells found within the testis. The testicular maturity differs greatly in seasonal changes from maturity factor. The former increases in value month by month during the pre-spawning season, and it's value was 12 in August, 45 in September, 70 in October and 90 in November, and attained 100 in December. On the other hand, the maturity factor arrived at the maximum value by September, then it decreased gradually by December with the advance of maturation, followed by a fair decrease in the spawning season (Text-fig. 2). The decrease of the maturity factor during the pre-spawning season may be attributed to the changes in the quality of germ cells in the course of spermatogenesis, and that found in spawning season could be caused by the discharging of reproductive products.
4) The maturing group of fish apparently were larger in body length than the immature group, but the body length of the immature male ranged more widely than that of the female fish, and thus the minimum size of the mature male was obscure in the present study.抄録全体を表示PDF形式でダウンロード (1055K) -
上野 元一, 三島 清吉, 山本 昭一1965 年 31 巻 8 号 p. 606-609
発行日: 1965/08/25
公開日: 2008/02/29
ジャーナル フリーAt the moment of capture of salmon with gill-net, twines of the net extended to some extent, and at the same time, body of salmon contracted at netted portion. The extensibility of twines is concerned with the strength of the twines and also with the elasticity of fish body which varies with fish species and duration of time after death.
At every fishing operation authors measured the girth length of fishes on netting condition and also after taken off from the net.
Mean extension of mesh size of net on netting condition in desirable portion was 3 percent in comparison with original girth length.
Load-contraction curves of net twines and load-extension curve of fish body were obtained from the experiments made by using a simple device of meter (Fig. 2). Combining the curve of load-extension of net twine and the curve of load-contraction of fish body, it is presumed that the crossing point of these two curves is the netting point; that is, the point at which contractibility of fish body and extensibility of twine is in an equilibrium keeping the fish body firmly.抄録全体を表示PDF形式でダウンロード (508K) -
東 怜1965 年 31 巻 8 号 p. 610-618
発行日: 1965/08/25
公開日: 2008/02/29
ジャーナル フリーSeasonal variations in the chemical components of the principal molluscs in Lake Biwa-ko, Corbicula sandai, Unio biwae, Hyriopsis schlegelii and Heterogen longispira, were studied. The chemical components were decreased during the summer in all the molluscs examined (Table 1-9). The contents of protein and glycogen exhibit the variations remarkably, while the lipid does slightly. That is, the protein and glycogen contents increased from December to May, and suddenly fell from July to August. In Corbicula sandai, the lipid contents reaches the maximum in May and decreases to the minimum in August. But, in the other molluscs, the lipid contents reaches the maximum in December and decreases to reach the minimum in August. The ash content of Corbicula sandai is less than a half of those of Unio biwae (1.8%) and Heterogen longispira(2.8%).
The calories of the soft part of molluscs were calculated based upon the contents of chemical components of their meat (Table 1-9).抄録全体を表示PDF形式でダウンロード (586K) -
魚肉に添加したタイロシンの加熱による検出率減少原因横関 源延, 根本 智恵子, 天野 慶之1965 年 31 巻 8 号 p. 619-627
発行日: 1965/08/25
公開日: 2008/02/29
ジャーナル フリーExperiments were performed in order to know why the recovery rate of tylosin added to fish meat is declined when determined by the cylinder-plate assaymethod.
1) Recovery study of tylosin from various fractions of fish meat has indicated that mainly the fish meat protein is responsible and no other soluble fractions of the meat are responsible for lowering the recovery rate of tylosin.
2) Such processed protein as egg-white albumin and gelatin were, like fish meat protein, responsible for lowering the recovery rate of tylosin.
3) Fish meat which pH has been adjusted to 4.0 or lower allows the complete recovery of tylosin added, in contrast, the higher the pH, the lower the rate of recovery.
4) Various procedure of extraction were used for tylosin added to fish meat and heated, but the maximal recovery was around 50%. In contrast, determination by the dilution method after digestion by proteinase permitted the complete recovery of the entire amount of tylosin added.
5) It may be concluded from the above observation that the decline in the recovery rate of tylosin added to fish meat and heated at 85°C for 30 minutes isnot because tylosin is destroyed but because it is adsorbed on the fish meat protein.
The authors wish to thank Dr. K. Otaya of Shionogi & Co., for the supply of tylosin literature and also Dr. M. Okada and Mr. S. Umemoto of our laboratory for useful informations on fish meat protein.抄録全体を表示PDF形式でダウンロード (512K) -
岡田 稔, 武居 久弥1965 年 31 巻 8 号 p. 628-633
発行日: 1965/08/25
公開日: 2008/02/29
ジャーナル フリーIt might be supposed that mild acidity would be favorable to fish sausage from the standpoint of prolonging the shelf life of the product, because growth of spoilage bacteria is retarded in acidic media. However, lowering the pH of fish sausage by the addition of acid affects appreciably the physical properties of the product. In the pH range below 6.0, brittle jelly with low jelly strength is obtained. It was found by one of the present authors1) that certain lactones such as arabono gamma lactone or glucono delta lactone could be used for adjusting the acidity of fish sausage without detriment to its elasticity.
The present study was designed to ascertain the effect of lowering the pH of fish sausage on the shelf life of the product by application of arabono gamma lactone. When the pH of fish sausage containing no chemical preservatives was brought to 5.5, there was no indication of deterioration even after 2 weeks storage at 38°C. On the contrary, spoilage accompanied with gassiness was occurred during 5 days storage among all control samples (pH 6.1). With the use of chemical preservatives such as sorbic acid or nitrofurazone, acidification of the fish sausage resulted in significant prolongation of the shelf life of the product. The prolonged shelf life of the product might be explained by the fact that sorbic acid is more effective in acidic medium and that inactivation of nitrofurazone during heating is reduced at lower pH range.抄録全体を表示PDF形式でダウンロード (422K) -
須山 三千三, 関根 康雄1965 年 31 巻 8 号 p. 634-637
発行日: 1965/08/25
公開日: 2008/02/29
ジャーナル フリーThe amino acid composition of proteins from eight different species of shell-fish was analyzed from the nutritional point of view.
The chemical composition of edible portion of shell-fish is given in Table 1, and it is seen that the content of crude protein ranges from 11 to 21 per cent on wet basis.
The amino acid composition of proteins prepared from the edible portion was determined by column chromatography using Amberlite CG-120 after hydrolysis, and the results obtained are tabulated in Table 2. The analyses indicate that the proteins of bivalves differ from those of gastropods, the former being richer in tryptophan, histidine, valine, isoleucine, phenylalanine, tyrosine, cystine and lysine, and poorer in glycine, proline and arginine than the latter.抄録全体を表示PDF形式でダウンロード (226K) -
森 幹男, 斎藤 俊夫, 渡辺 良子, 中西 愛乃1965 年 31 巻 8 号 p. 638-643
発行日: 1965/08/25
公開日: 2008/02/29
ジャーナル フリーThe acetone-soluble lipids were obtained from the head cavity, blubber and meat of a sperm whale and fractionated into hydrocarbons, waxes, glycerides and polar substances by column chromatography (Tables 1-3). Fatty alcohols of waxes and fatty acids of both waxes and glycerides were analyzed by gas-liquid chromatography, respectively (Tables 4-6).
The waxes fraction amounts to 79.4% in head cavity oil, 85.5% in blubber oil and 60.4% in meat oil, suggesting the overall presence of waxes in the sperm whale body. The alcohol or fatty acid compositions of waxes and glycerides are found to be considerably different according to the part of a body.
Alcohols in waxes of head cavity are characterized by the high concentration of cetyl alcohol exceeding 50% and a series of alcohols having less carbon atoms in a small quantity. Waxes from blubber and meat oils are similar in the alcohol composition, in which oleyl alcohol is dominant.
In each test oils, the pattern of fatty acids composing waxes shows some similarity to those composing glycerides. Abundance of fatty acids having comparatively less carbon atoms and less double bonds in head cavity oil and occurrence of higher fatty acids in meat oil, especially highly unsaturated ones in waxes, are noticeable.抄録全体を表示PDF形式でダウンロード (363K)
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