Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Feeding Ecology of Gavelin Goby (Acanthogobius hasta) and Fine Spot Goby (Chaeturichtys stigmatias) in the Jangbong Tidal Flat, Incheon, Korea

갯벌을 이용하는 풀망둑(Acanthogobius hasta)과 쉬쉬망둑(Chaeturichtys stigmatias)의 섭식생태

  • Seo In-Soo (Department of Oceanography, Inha University) ;
  • Hong Jae-Sang (Department of Oceanography, Inha University)
  • Published : 2006.05.01
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Abstract

Food habits of the gavelin goby Acanthogobius hasta and the fine spot goby Chaeturichtys stigmatias populations were investigated in the Jangbong tidal flat near Incheon, Korea. Samples were taken monthly from November 1999 to January 2001. The gut contents of 248 gavelin gobies and 139 fine spot gobies were analyzed. The diet of the gavelin goby was dominated by the gammaridean amphipod Chitinomandibulum emargicoxa, the crabs Macrophthalmus japonicus and Ilyoplax pingi, the shrimp Exopalaemon carinicauda, the bivalve Raetellops pulchella and the macro-algae Porphyra tenera. On the other hand, the fine spot goby mainly feed on the shrimps Crangon affinis, Latreutes mucronatus, E. carinicauda and Alpheus japonicus, the gammaridean amphipods C. emargicoxa and Synchelidium miraculum, and the bivalve R. pulchella. A comparison between frequencies of occurrence and abundance of food items in the gut showed that crustaceans (gammaridean amphipods, crabs and shrimps) and bivalves were important foods for the two gobies. However, the main components of the gut contents were different between two species, though this was probably due to differences in spatial distribution patterns of gobies and their prey items. In conclusion, both the gavelin goby and the fine spot goby, despite being the related species and co-inhabiting the similar part of the tidal flat, had quite distinct food habits and low dietary overlap (Schoener's index: 0.4). These indicated that the two gobies are or were partitioning resources in space and time for maximum uitilization of available food.

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References

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