Round sardinella (Sardinella aurita) and anchovy (Engraulis encrasicolus) abundance as related to temperature in the senegalese waters

We report the use of generalized additive models to define possible thermal windows related to high abundance of Sardinella aurita and Engraulis encrasicolus in Senegalese waters. Landing data from 1999 to 2009, considered as an abundance index, remotely sensed thermal data (sea surface temperature,...

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Bibliographic Details
Published inThalassas : revista de ciencias del mar Vol. 31; no. 2; pp. 9 - 17
Main Authors Diankha, O., Thiaw, M., Sow, B.A., Brochier, Timothée, Gaye, A.T., Brehmer, Patrice
Format Journal Article
LanguageEnglish
Published Universidade de Vigo 01.07.2015
Subjects
Agricultural sciences
Earth Sciences
Life Sciences
Oceanography
Sciences and technics of fishery
Sciences of the Universe
ESPECE COMMERCIALE
MODELISATION
ABONDANCE
ATLANTIQUE
SARDINE
VARIATION SAISONNIERE
SENEGAL
TEMPERATURE DE SURFACE
EFFORT DE PECHE
POISSON MARIN
ESPECE PELAGIQUE
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Summary:We report the use of generalized additive models to define possible thermal windows related to high abundance of Sardinella aurita and Engraulis encrasicolus in Senegalese waters. Landing data from 1999 to 2009, considered as an abundance index, remotely sensed thermal data (sea surface temperature, SST from AVHRR Pathfinder V5) and a temporal variable (month) were used to construct the models. The results from this work suggest that high abundance of round sardinella and anchovy was closely related to SST. High abundances of round sardinella and anchovy were associated with different temperature ranges, 21.0 to 25.0 °C and 22.0 to 23.0 °C, respectively. However, temperature corresponding to the highest abundance of round sardinella and anchovy were very close (22.7 °C and 22.3 °C respectively). Indeed, it might exist an optimal temperature window for these two species in Senegalese water might exist.
ISSN:0212-5919
2366-1674