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Preparation of mackerel otolith cross-sectional slices and method for determining age thereof

A production method and cross-section technology, applied in the production of cross-sectional slices of mackerel otoliths and their age identification, cross-sectional slices of mackerel otoliths and their age identification fields, can solve difficult to distinguish, misinterpreted mackerel, and winter round difficult to distinguish etc. to achieve the effects of easy identification and interpretation, improved accuracy, and enhanced color contrast

Inactive Publication Date: 2009-09-23
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The scales of mackerel are small and thin, which is difficult to collect and preserve, and it is extremely difficult to distinguish the winter ring from the false ring, which brings great difficulties to age identification
Although the annual rings on the I-V vertebrae of mackerel are relatively obvious, their three-dimensional conical shape makes it difficult to observe the annual rings under a microscope, and the collection of the vertebrae must cut the fish body, so it is more troublesome
[0005] Observing the surface of the otolith is the most commonly used method to determine the age of mackerel, but the otolith of mackerel is milky white and translucent, and it is difficult to distinguish the winter wheel from the summer wheel. It is difficult to distinguish between the summer round and the summer round, which causes great difficulties in age identification and easily leads to misinterpretation of the age of mackerel

Method used

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  • Preparation of mackerel otolith cross-sectional slices and method for determining age thereof
  • Preparation of mackerel otolith cross-sectional slices and method for determining age thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Preparation of mackerel otolith cross-section slices:

[0032] 1) Soaking: After the mackerel otolith is taken out, put it into a 1ml centrifuge tube with a marked number, add 70% alcohol, and soak for 1 week to remove some organic tissues remaining on the surface of the mackerel otolith; mark it with a waterproof marker pen .

[0033] 2) Clean otoliths: take mackerel otoliths out of the centrifuge tube, put them into a petri dish filled with water, and use a small brush to clean the remaining organic tissue and impurities on the surface of mackerel otoliths under a dissecting microscope to avoid During burning, impurities produced by organic tissues contaminate otoliths, affecting observation.

[0034] 3) Draw a line: After the mackerel otolith is cleaned, observe it under a dissecting microscope with the concave side facing up, find out the core 60 of the mackerel otolith, and then use a pencil to draw a marking line 70 passing through the core of the mackerel otolit...

Embodiment 2

[0043] Determination of the age of mackerel:

[0044] Apply the blue paint evenly on one side of the glass slide, let it dry for use.

[0045]Place mackerel otolith slices on glass slides, cover the slices with glycerol, and under the blue background and reflected light, use a microscope with CCD to interpret and count annual rings and take pictures with a magnification of 10-100. Under reflected light, winter wheels 80 and summer wheels 90 exist alternately. Winter 80 has a translucent yellow-brown band, and Summer 90 has an opaque white band. Mackerel otolith core 60 is an opaque white mass surrounded by tiny summer rings 90 . Xialun 90 is also a translucent yellow-brown strip under reflected light, usually accompanied by winter yuan. Pay attention to distinguish between winter sun 80 and summer sun 90. Compared with the winter wheel 80, the summer wheel 90 is thinner and incomplete.

[0046] Count the number of winter rounds, and the number of winter rounds of 80 is the...

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Abstract

The invention relates to a preparation of mackerel otolith cross-sectional slices and a method for determining age thereof, the preparation of the cross-sectional slice comprises the following steps of: immersing, washing otolith, line-drawing, removing otolith, burning, embedding resin, incising, abrading, polishing and the like. Mackerel otolith slice is placed on a glass slide coated with dark blue coating, a few drops of glycerine is applied to cover the mackerel otolith slice below a CCD anatomical lens, interpretation is carried out on the rings under the irradiation of reflected light to determine the age of otolith. The invention realizes the clarity and visibility of winter ring and summer ring of mackerel otolith, avoids the interference of crystallization, solar disk and the summer ring on growth ring, enhances the color contrast between the winter ring and the summer ring, and facilitates the winter ring and the growth ring to be identified and interpreted, thus improving the precision for determining the age of mackerel; in addition, the slices of otolith can be preserved for a long time.

Description

technical field [0001] The invention relates to the production of mackerel otolith cross-section slices and a method for age identification thereof, in particular to a mackerel otolith cross-section slice prepared by a burning method and a method for age identification thereof, belonging to the field of aquatic science. Background technique [0002] Mackerel is one of the important economic fishes in my country's coastal waters. Reasonable estimation of growth parameters of mackerel is the basis for scientific assessment of mackerel resources, and it is also an extremely important basic work for accurate age identification of mackerel. [0003] Otoliths have been formed since the fish hatched, and then translucent winter rings and opaque summer rings are deposited on the otoliths every year to form annual rings. According to the number of ring lines on the otolith, the age of the fish can be determined. Therefore, how to accurately interpret the ring patterns on the otolith...

Claims

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Application Information

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IPC IPC(8): G01N1/28G01N1/06G01N21/17
Inventor 陈新军李纲
Owner SHANGHAI OCEAN UNIV
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