Late Pleistocene to Holocene diversification and historical zoogeography of the Arabian killifish (Aphanius dispar) inferred from otolith morphology [Diversificación e historia zoogeográfica del Pleistoceno superior al Holoceno en Aphanius dispar determinada a partir de la morfología del otolito]
Teimori A.,Ludwig Maximilians University of Munich |
Teimori A.,Shahid Bahonar University of Kerman |
Jawad L.A.J.,Shahid Bahonar University of Kerman |
Al-Kharusi L.H.,Ministry of Fisheries Wealth |
And 2 more authors.
Scientia Marina | Year: 2012
Aphanius dispar (Rüppell, 1829) is a common marine-euryhaline teleost fish in the Near East that has undergone considerable intraspecific differentiation. Otolith morphology is used to analyse the diversity within A. dispar in the Gulf of Oman (Sea of Oman) and the Persian Gulf. A total of 134 individuals from lagoons and inland habitats of Oman, the United Arab Emirates and southern Iran are analysed. The results revealed that otolith traits that are under genetic control are strikingly different from those that are under the influence of environmental factors. A clear spatial structure of the populations is detectable, suggesting that the environmental flexibility of A. dispar, vicariance events during the last glacial maximum (21000-18000 BP), dispersal in the course of the Early Holocene sea-level rise, and Holocene to presentday interruption of gene flow at the Strait of Hormuz have shaped the intraspecific differentiation of A. dispar. These factors may also be responsible for diversification within other marine-euryhaline fishes in the Near East and Mediterranean Sea, and thus the findings can contribute to successful conservation management.
First record of Gymnocranius griseus (Temminck & Schlegel, 1843) (family Lethrinidae) from southern Oman, Western Indian Ocean [Primer registro de Gymnocranius griseus (Temminck & Schlegel, 1843) (Familia Lethrinidae) del sur de Omán, oeste del océano Índico]
Jawad L.A.,National Oceanic and Atmospheric Administration |
Iwatsuki Y.,University of Miyazaki |
Al-Shogebai S.R.A.,Ministry of Fisheries Wealth |
Al-Mamry J.M.,National Oceanic and Atmospheric Administration |
And 3 more authors.
Arxius de Miscellania Zoologica | Year: 2011
A single specimen (285 mm SL) of Gymnocranius griseus (Temminck & Schlegel, 1843) was collected from Salalah, Arabian Sea coast of Oman. It is the first record of this species from the Omani waters. It shows specific characters: deep body (2.17 times SL); evenly convex dorsal and ventral profile of head; ventral part of body profile straight; lower edge of eye slightly above a line from tip of snout to middle of caudal fin fork; eye relatively large, its diameter about equal to or slightly larger than preorbital and interorbital widths; mouth relatively small, posterior part of jaws reaching to about level of anterior nostrils; three pair and one pair of slender canines at front of upper and lower jaw, respectively, other teeth villiform, becoming conical on lateral sections. The specimen was identified as G. griseus as these characters fit the diagnostic description of Carpenter & Allen (1989).
Al-Bulushi I.M.,Sultan Qaboos University |
Kasapis S.,RMIT University |
Dykes G.A.,University of Selangor |
Al-Waili H.,Ministry of Fisheries Wealth |
And 2 more authors.
Journal of Food Science and Technology | Year: 2013
The effect of frozen storage on the physiochemical, chemical and microbial characteristics of two types of fish sausages was studied. Fish sausages developed (DFS) with a spice-sugar formulation and commercial fish sausages (CFS) were stored at -20 C for 3 months. Fresh DFS contained 12.22% lipids and had a 3.53 cfu/g total bacteria count (TBC) whereas, CFS contained 5.5% lipids and had a 4.81 cfu/g TBC. During storage, TBC decreased significantly (p < 0.05) in DFS whereas it did not change (p > 0.05) in CFS. A peroxide value (PV) was not detectable until week four and eight of storage in CFS and DFS, respectively. The salt-soluble proteins (SSP) level was stable in DFS but in CFS it declined significantly (p < 0.05). Colour values did not change significantly (p > 0.05) in both sausage types. This study showed that the effect of storage at -20 C on fish sausages characteristics varied between formulations and depended on the ingredients of fish sausages. © 2011 Association of Food Scientists & Technologists (India).