Relationship between Sthenoteuthis oualaniensis fishing ground and marine environmental factors in Nansha area
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S931.1

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    Abstract:

    According to the acoustic navigation survey data of four voyages in the Nansha sea area in 2013, combined with remote sensing, sea surface temperature (SST), sea surface height (SSH), sea surface salinity (SSS) and marine environmental data such as chlorophyll-a concentration (chl.a), using the generalized additive models (GAM), a relationship model between fishery biomass and marine environmental factors was established. The research shows that:There are obvious seasonal differences in the distribution of squid fishing grounds in the Nansha Sea area, in spring the fishing ground is mainly concentrated in the southwestern part of Nansha and the eastern part of Vietnam, in summer and autumn, the fishing ground is mainly distributed in the southern part of Nansha, and in winter the fishing ground is mainly distributed in the south and south of Nansha; SSH in various environmental factors and SSS have a significant impact on fishery biomass, SST and chl.a are not significant; The main factors affecting the biomass of fishery are SSH, SSS, longitude (LON) and latitude (LAT), and the optimal relationship model between fishery biomass and impact factor is established based on Akaike Information Criterion (AIC); The total deviation interpretation rate of the model is 54.7%; Among the four factors in the optimal model, the latitude has the greatest impact on the model; The formation of the South China Sea squid fishing ground is closely related to the influence of ocean currents.

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范江涛,张俊,冯雪,陈作志.南沙海域鸢乌贼渔场与海洋环境因子的关系[J].上海海洋大学学报,2019,28(3):419-426.
FAN Jiangtao, ZHANG Jun, FENG Xue, CHEN Zuozhi. Relationship between Sthenoteuthis oualaniensis fishing ground and marine environmental factors in Nansha area[J]. Journal of Shanghai Ocean University,2019,28(3):419-426.

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History
  • Received:January 07,2019
  • Revised:March 18,2019
  • Adopted:March 18,2019
  • Online: May 30,2019
  • Published:
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