Introduction to lobster & its fishery

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A brief introduction to lobster fishery and biology.

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Introduction to lobster & its fishery

  1. 1. Good morning
  2. 2. W.A.Shiran Chamika FS/2012/018 Faculty of Fisheries &Marine Science Ocean University of Sri Lanka Marine Biodiversity & Conservation
  3. 3. Introduction to Lobsters and its fishery
  4. 4. Taxonomy of lobsters Kingdom: Animalia Phylum: Arthropoda Subphylum: Crustacea Class: Malacostraca Order: Decapoda Infraorder: Astacidea Family: Nephropidae
  5. 5. There are numerous species of lobsters, According to the IUCN there are about 230 species. They are belong to different geniuses such as Acantharctus Antipodarctus Arctides Bathyarctus Biarctus Cardus Chelarctus Homarus Metanephrops Panulirus
  6. 6. External anatomy of the Lobster The body of a lobster is segmented. The appendages (antennae, pincers, legs, etc), are jointed. The body is covered by an exoskeleton made of chitin The exoskeleton requires them to molt as they grow, in a process called ecdysis.
  7. 7. Internal anatomy
  8. 8. Like dolphins, lobsters use complicated signals to establish social relationships. They sometimes walk hand-in-hand, the old leading the young. To escape from enemies, lobsters swim backwards by flipping their tail. Behavior of lobsters
  9. 9. Lobsters usually hunt for food at night. They eat…….. Lobster’s feeding sea urchins. mussels sea stars clams snails fish
  10. 10. Lobsters Clawed lobsters American lobster European lobster Spiny lobsters
  11. 11. True lobsters Spiny lobsters (warm water) Spiny lobsters (cold water) Slipper lobsters Lobster distribution through out the world
  12. 12. South African Lobster North Australian Lobster Brazilian Lobster New Zealand Lobster Maine Lobster
  13. 13. Female Male How to identify males & females
  14. 14. How to identify males & females
  15. 15. The early years Newly Hatched Larva Stage I: 8mm Stage II: 9mm Stage III: 11mm Stage IV: 15mm (Postlarva) Lobster Life Cycle
  16. 16. Habitats are changed according to the life cycle
  17. 17. Green colour ,small eggs are new Brown colour, large eggs are ready to shed Normally not shed at once and shed as batches
  18. 18. Scientific name Common name Panulirus penicillatus Veriegated spiny lobster Panulirus versicolor Painted spiny lobster Panulirus homarus Scalloped spiny lobster Panulirus ornatus Ornate spiny lobster Panulirus lonqipes Japanese spiny lobster Panulirus polyphus Mud spiny lobster Dominant lobster species in Sri Lanka
  19. 19. Dominant lobster species in Sri Lanka Painted spiny lobster Variegated spiny lobster Scalloped spiny lobster Ornate spiny lobster Japanese spiny lobster Panulirus penicillatus Panulirus homarus Panulirus ornatus Panulirus lonqipes Panulirus versicolor
  20. 20. Culture fishery Capture fishery Lobster fishery
  21. 21. Lobsters can be culture in artificial environments ,with special conditions. It requires specific technologies ,knowledge and skills.
  22. 22. Capturing is the most popular way of lobster fishery. Lobsters are collected from their natural habitats by diving.
  23. 23. Also traps are used to catch lobsters
  24. 24. When we consider the lobster fishery in Sri Lanka, both of these methods are used. After catching the lobsters ,they are brought to lobster collecting centers. They are kept in marine water tanks with an oxygen supply until transport.
  25. 25. CHOLESTEROL CALORIES SATURATED FATS Maine Lobster 72 mg 98 0.1 g Skinless Chicken 85 mg 173 1.3 g Skinless Turkey 86 mg 140 0.4 g Comparative nutrient content of lobsters with poultry
  26. 26. Nutrient content of 150g of lobster
  27. 27. Basic Components Proteins 28.2 g Water 115 g Ash 3.3 g Carbohydrates 0.7 g Cholesterol 142 mg
  28. 28. Calories Total Calories 135 Calories From Carbohydrates 2.4 Calories From Fats 12.2 Calories From Proteins 120
  29. 29. Fats & Fatty Acids Total Fat 1.3 g Saturated Fat 0.3 g Monounsaturated Fat 0.4 g Polyunsaturated Fat 0.2 g
  30. 30. Minerals Calcium 72 mg Iron 0.4 mg Magnesium 40.5 mg Sodium 216 mg Potassium 413 mg Phosphorus 444 mg Zinc 4.5 mg Copper 2.5 mg Manganese 0.1 mg Selenium 62.1 mcg
  31. 31. Vitamins Vitamin A 105 IU Vitamin E 2.2 mg Vitamin K 0.2 mcg Riboflavin 0.1 mg Niacin 2.2 mg Vitamin B6 0.1 mg Folate 13.5 mcg Vitamin B12 1.4 mcg Pantothenic Acid 2.4 mg Choline 121 mg
  32. 32. Health Benefits of Lobsters Lobsters are low in fat content, making them one of the best choices for health conscious people. The high content of protein makes this food beneficial, especially for athletes. Lobsters are low in cholesterol and thereby, they assist in maintaining triglyceride levels in the body and keeping the heart healthy. Like other seafood, lobsters are also a good source of omega 3-fatty acids that are essential for the proper functioning of the heart and brain.
  33. 33. These fatty acids help in lowering the risk of arrhythmias, which can lead to sudden cardiac deaths. Furthermore, the compounds in lobsters facilitate in reducing the growth rate of atherosclerotic plaque and lowering the blood pressure. Lobster can be very effective in preventing various health disorders such as osteoporosis, osteoarthritis, rheumatoid arthritis, cardiovascular disease, colon cancer and chronic conditions involving bone, connective tissue, heart and blood vessels. Zinc found in lobsters is necessary for increasing activities of the brain, boosting the immune system and preventing loss of vision. In addition, this mineral also effectively heals injuries in body tissues.
  34. 34. Phosphorus, found in abundance in lobsters, aids in the formation of teeth and bones. It facilitates the rate of metabolism, enhances the functioning of kidneys and lessens joint pain. Being a great source of vitamin B12, lobsters also help in maintaining the red blood cells and nerve cells. It improves the symptoms of Alzheimer’s disease and prevents other neurological problems. Lobsters possess the trace element, selenium, which is beneficial for triggering the activity of thyroid glands as well as the immune system. Selenium is known to protect the body cells against free radicals during the process of metabolism, apart from monitoring the oxidation of cholesterol to prevent coronary artery disease.
  35. 35. General weight of an adult lobster is about 1 or 1.5 kg 1kg is marketed approximately Rs 2000 to Rs 3000
  36. 36. There is a high market for the live lobsters. Therefore there is a threat of overfishing. So legislations are required. Fisher folk should be aware about sustainable utilization. Conservation plans should be prepared and launched . It may be a grate service to protect lobsters not only as a food source, but also as an important component of marine biodiversity.
  37. 37. Thank you Special thank ……… Dr.M.F.M. Fairoze for the guidance . Mr.Sirimal (lobster collecting center,Polhena,Matara)for the information Mr. Sanjaya Bandara Gunathilake & Mr.Dinusha Lakmal Gamage for the collaboration of photographs.

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