Nutritious particularity of Yellowfin Seabream fish (acanthopagrus latus) at O Loan lagoon in Phu Yen province

Abstract

Yellowfin seabream fish [Acanthopagrus latus (Houttuyn, 1782)] is one of the commercial species of exploitation at O Loan lagoon, but there have been very few studies on which so far. This paper provides the first data about the nutritional particularity of the fish: food composition, bait-catching capacity, fat accummulation process and fat coefficient.

The food for this fish is of diversity, depending on the size of the fish. The intensity to take the bait and the tolerance of fat coefficient of Yellowfin seabream fish is quite high and depending on the nutrition and productivity periods of the fish. The tolerance of coefficient of fat of the fish calculated by Fulton’s formula (1902) and Clark’s formula (1928) is relatively high, which indicates the inherent capacity of Yellowfin seabream fish is rather big.