| Issue |
E3S Web Conf.
Volume 371, 2023
International Scientific Conference “Fundamental and Applied Scientific Research in the Development of Agriculture in the Far East” (AFE-2022)
|
|
|---|---|---|
| Article Number | 01054 | |
| Number of page(s) | 6 | |
| Section | Smart Farming and Precision Agriculture | |
| DOI | https://doi.org/10.1051/e3sconf/202337101054 | |
| Published online | 28 February 2023 | |
Seasonal dynamics of the total lipid content in the body of the anchovy Engraulis encrasicolus (Linnaeus, 1758) in 2017-2020
1 Russian Federal Research Institute of Fisheries and Oceanography (“AzNIIRKH”), 344002 Rostov-on-Don, Russia
2 Don State Technical University, 344000 Rostov-on-Don, Russia
3 Southern Federal University, 344006 Rostov-on-Don, Russia
* Corresponding author: voykina_a_v@azniirkh.ru
The analysis of lipid content in the body of the anchovy Engraulis encrasicolus at all stages of its life cycle has been conducted for 2017–2020. This article presents the comparison of the obtained data with the reference range of lipid content, calculated using the results of long-term investigations. It has been found that the differences in the content of constructive and energy-bearing substances in the anchovy body are age-related: the lipid content in fingerlings is lower than in the older individuals. Following the investigation of inter-seasonal variations of lipid content in the anchovy body, it has been established that the lowest lipid content is typical for April–May, and the highest values are observed in October. Analysis of inter-annual dynamics of lipid content in the anchovy body at the end of feeding season has shown that, within recent 10 years, there exists a trend for its gradual decrease, which results from the increasing pressure of adverse environmental factors exerted on the anchovy population.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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