Journal of the Korean Society of Fisheries and Ocean Technology (수산해양기술연구)

The Korean Society of Fisheries and Ocean Technology (한국수산해양기술학회)
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Diet composition of the sandfish, Arctoscopus japonicus in the coastal waters of East Sea, Korea

동해 연안에 출현하는 도루묵(Arctoscopus japonicus)의 위내용물 조성

  • KANG, Da Yeon (Department of Seafood & Aquaculture Science/Institute of Marine Industry/Marine Bio-Education & Research Center, College of Marine Science, Gyeongsang National University) ;
  • KO, A-Reum (Department of Seafood & Aquaculture Science/Institute of Marine Industry/Marine Bio-Education & Research Center, College of Marine Science, Gyeongsang National University) ;
  • JEONG, Jae Mook (Fisheries Resources Research Center, National Institute of Fisheries Science) ;
  • BAECK, Gun Wook (Department of Seafood & Aquaculture Science/Institute of Marine Industry/Marine Bio-Education & Research Center, College of Marine Science, Gyeongsang National University)
  • 강다연 (경상대학교 해양식품생명의학과/해양산업연구소/해양생물교육연구센터) ;
  • 고아름 (경상대학교 해양식품생명의학과/해양산업연구소/해양생물교육연구센터) ;
  • 정재묵 (국립수산과학원 수산자원연구센터) ;
  • 백근욱 (경상대학교 해양식품생명의학과/해양산업연구소/해양생물교육연구센터)
  • Received : 2019.06.17
  • Accepted : 2019.09.09
  • Published : 2019.11.30
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Abstract

The diet composition of Arctoscopus japonicus was studied using 448 specimens collected in the coastal waters of East Sea, Korea. The size of the specimens ranged from 6.2-25.3 cm in total length (TL). A. japonicus were fed mainly on amphipods that constituted 76.1% in IRI. Euphausiids were the second largest prey component. The diets also include small quantities of crabs, copepods, mysids, cephalopods, monogeneans, and fishes. A. japonicus showed ontogenetic changes in feeding habits. Smaller individuals (6-10 cm, TL) fed mainly on amphipods. The proportion of amphipods decreased as body size increased, whereas the consumption of euphausiids gradually increased (10-14 cm, TL). As the body size more increased, the proportion of amphipods increased whereas euphausiids decreased (14-26 cm, TL).

Keywords

References

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