• Title/Summary/Keyword: Pterogobius zacalles

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Foraging Behavior in Beauty Goby, Pterogobius zacalles: Relationship between Foraging Modes and Prey Size (다섯동갈망둑, Pterogobius zacalles의 채식행동: 채식방법과 먹이생물 크기의 관계에 관하여)

  • Choi, Seung-Ho
    • Korean Journal of Ichthyology
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    • v.20 no.2
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    • pp.123-128
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    • 2008
  • The foraging behavior of the beauty goby, Pterogobius zacalles, was studied at Mutu Bay, Aomori province, Japan. P. zacalles harvested invertebrates prey from benthic substrates by using two distinct foraging modes: picking substrate among boulders and sucking surface of boulder. Among others, picking substrate among boulders was primarily used foraging mode. The foraging modes of P. zacalles were followed by three stages: searching for prey, feeding and chewing. For foraging, it takes less time to suck out the surface of boulder than pick up substrate among boulders, because the resting site of P. zacalles is close to the place where they do sucking. The diets of P. zacalles primarily consisted of benthic amphipods regardless of their foraging modes. Only the difference was that they can get bigger amphipods when they did picking rather than sucking. Even though it needs more time and energy to do picking, P. zacalles was compensated by getting a high-calorie diet eventually, therefore prey size can be the determinant of their foraging modes.

A New Record of the Gob joid Fish, Pterogobius zacalles From Korea (한국산 망둑어(Gobiidae) 어류 1미기록종 Pterogobius zacalles에 대하여)

  • 강언종
    • The Korean Journal of Zoology
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    • v.33 no.2
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    • pp.238-240
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    • 1990
  • A gobjoid fish, Pierogobius zacalies is described from three spedmens colleded in Songjong-dong, Pusan-si, on February 10, 1989. This Is the first definItive record in Korean waters. This fish is disdnguished from the other species of the genus Pierogobius by the combinadon of the following charaders: lateral-line scales > 113, soft dorsal fin rays VIII, i-24-25, soft anal fin rays i-24-25, and 5 dark-brown vertical broad band on the body. "Dasotdonggal-- mang-dug is proposed as Korean name of this species.cies.

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Analyzing Vomit of Platalea minor (Black-faced Spoonbill) to Identify Food Components using Next-Generation Sequencing and Microscopy (차세대염기서열 및 현미경 분석을 통한 저어새의 토사물 내 먹이생물 분석)

  • Kim, Hyun-Jung;Lee, Taek-Kyun;Jung, Seung Won;Kwon, In-Ki;Yoo, Jae-Won
    • Korean Journal of Environmental Biology
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    • v.36 no.2
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    • pp.165-173
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    • 2018
  • We sampled vomit of black-faced spoonbills(Platalea minor) during the brood-rearing season (from June 2011 to June 2014) at the Namdong reservoir in Incheon and analyzed the food components in the vomit using microscopy and next-generation sequencing (NGS). Microscopic observations primarily helped in identifying osteichthyes (bony fishes), crustaceans, and polychaetes. In particular, species belonging to the families Mugilidae and Gobiidae among the fish, and Macrophthalmus japonicas among the crustaceans, were observed at high frequency. Results of NGS analysis revealed the predominant presence of bony fish (42.58% of total reads) and crustaceans (40.75% of total reads), whereas others, such as polychaetes (12.66%), insects (0.24%), and unidentified species (3.78%), occurred in lower proportions. At the species level, results of NGS analysis revealed that Macrophthalmus abbreviates and Macrobrachium sp. among the crustaceans, and Acanthogobius hasta, Tridentiger obscurus, and Pterogobius zacalles among the bony fish, made up a high proportion of the total reads. These food species are frequently found at tidal flats in the Songdo and Sihwa lakes, emphasizing the importance of these areas as potential feeding sites of the black-faced spoonbill. Feed composition of the black-faced spoonbill, as evaluated by analyzing its vomit, differed when the evaluations were done by microscopic observation or by NGS analysis. Evaluation by microscopic observation is difficult and not error free, owing to the degradation of the samples to be analyzed; however, NGS analysis is more accurate, because it makes use of genetic information. Therefore, accurately analyzing food components from morphologically indistinguishable samples is possible by using genetic analysis.