Американский лобстер (Homarus americanus): описание, ареал обитания (Лабрадор - Нью-Джерси), размеры и отличия от европейского лобстера. Крупнейший ракообразный!
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Содержание
Введение
Американский лобстер (Homarus americanus) – вид лобстера, обитающий на атлантическом побережье Северной Америки, преимущественно от Лабрадора до Нью-Джерси. Его также называют атлантическим, канадским, настоящим, северным, канадским красным или мейнским лобстером. Он может достигать длины тела и массы более , что делает его не только самым тяжелым ракообразным в мире, но и самым тяжелым из всех живых видов членистоногих. Его ближайшим родственником является европейский лобстер Homarus gammarus, который можно отличить по окраске и отсутствию шипов на нижней стороне рострума. Американские лобстеры обычно имеют голубовато-зеленый или коричневый цвет с красными шипами, но наблюдаются различные цветовые вариации.
Species of lobster
The American lobster (Homarus americanus) is a species of lobster found on the Atlantic coast of North America, chiefly from Labrador to New Jersey. It is also known as Atlantic lobster, Canadian lobster, true lobster, northern lobster, Canadian Reds, or Maine lobster. It can reach a body length of , and a mass of over , making it not only the heaviest crustacean in the world, but also the heaviest of all living arthropod species. Its closest relative is the European lobster Homarus gammarus, which can be distinguished by its coloration and the lack of spines on the underside of the rostrum. American lobsters are usually bluish green to brown with red spines, but several color variations have been observed.
Распространение
Homarus americanus обитает вдоль атлантического побережья Северной Америки, от Лабрадора на севере до мыса Хаттерас в Северной Каролине на юге. Окаменелый коготь, отнесённый к виду Homarus americanus, был найден на острове Нантакет и датируется плейстоценом. В 2013 году американский лобстер был выловлен у Фараллонских островов, расположенных у побережья Калифорнии. Этот вид был интродуцирован в Норвегию и, предположительно, в Исландию.
Homarus americanus is distributed along the Atlantic coast of North America, from Labrador in the north to Cape Hatteras, North Carolina, in the south. A fossil claw assigned to Homarus americanus was found at Nantucket, dating from the Pleistocene. In 2013, an American lobster was caught at the Farallon Islands off the coast of California. It has been introduced to Norway and potentially Iceland.
Описание
Homarus americanus обычно достигает длины и веса, но известно, что отдельные особи достигают веса до 20 кг, что делает его самым тяжелым ракообразным в мире. Вместе с Sagmariasus verreauxi, он также является самым длинным десятиногим ракообразным в мире; ближайшим родственником H. americanus является европейский лобстер, Homarus gammarus. Эти два вида очень похожи и могут быть скрещены искусственно, хотя в дикой природе гибриды маловероятны, поскольку их ареалы не пересекаются. Эти два вида можно различить по нескольким признакам: рострум H. americanus имеет один или несколько шипов на нижней стороне, которых нет у H. gammarus. Шипы на клешнях H. americanus красные или с красными кончиками, в то время как у H. gammarus они белые или с белыми кончиками. Внутренняя сторона клешни H. americanus оранжевая или красная, а у H. gammarus кремово-белая или очень бледно-красная.
Homarus americanus commonly reaches long and weighs in weight, but has been known to weigh as much as , making this the heaviest crustacean in the world. Together with Sagmariasus verreauxi, it is also the longest decapod crustacean in the world;
The closest relative of H. americanus is the European lobster, Homarus gammarus. The two species are very similar, and can be crossed artificially, although hybrids are unlikely to occur in the wild since their ranges do not overlap. The two species can be distinguished by several characteristics:
The rostrum of H. americanus bears one or more spines on the underside, which are lacking in H. gammarus. The spines on the claws of H. americanus are red or red tipped, while those of H. gammarus are white or white tipped. The underside of the claw of H. americanus is orange or red, while that of H. gammarus is creamy white or very pale red.
Голова
Антенны достигают примерно такой длины и разделяются на Y-образные структуры с заостренными концами. На каждом конце находится плотная зона пучков волосков, расположенных в шахматном порядке. Эти волоски покрыты множеством нервных клеток, способных обнаруживать запахи. Более крупные и толстые волоски, расположенные по краям, регулируют поток воды, содержащей молекулы запаха, к внутренним сенсорным волоскам. Более короткие антеннулы обеспечивают дополнительное чувство обоняния. Благодаря паре обонятельных органов, омар может определять направление источника запаха, подобно тому, как люди определяют направление звука. Помимо обнаружения запахов, антеннулы могут оценивать скорость течения воды для улучшения ориентации. У лобстеров два мочевых пузыря, расположенных по обе стороны головы. Лобстеры используют запахи для передачи информации о себе и своем местоположении, и эти запахи содержатся в моче. Они выпускают длинные струи мочи перед собой, особенно при обнаружении соперника или потенциального партнера.
The antennae measure about long and split into Y shaped structures with pointed tips. Each tip exhibits a dense zone of hair tufts staggered in a zigzag arrangement. These hairs are covered with multiple nerve cells that can detect odors. Larger, thicker hairs found along the edges control the flow of water, containing odor molecules, to the inner sensory hairs. The shorter antennules provide a further sense of smell. By having a pair of olfactory organs, a lobster can locate the direction a smell comes from, much the same way humans can hear the direction a sound comes from. In addition to sensing smells, the antennules can judge water speed to improve direction finding. Lobsters have two urinary bladders, located on either side of the head. Lobsters use scents to communicate what and where they are, and those scents are in the urine. They project long plumes of urine in front of them, and do so when they detect a rival or a potential mate in the area.
Грудная клетка
Первая пара периоподов (ног) вооружена крупной, асимметричной парой клешней.
The first pair of pereiopods (legs) is armed with a large, asymmetric pair of claws.
Цвет
Обычная окраска Homarus americanus варьируется от сине-зелёной до коричневой с красными шипами, что обусловлено смесью жёлтых, синих и красных пигментов, естественным образом содержащихся в панцире. В редких случаях эти цвета искажаются из-за генетических мутаций или состояний, создающих зрелище для тех, кто их вылавливает. В 2012 году сообщалось о росте числа таких "редких" уловов по неясным причинам. В качестве возможных причин были предложены влияние социальных сетей, облегчающих сообщения и обмен информацией, а также сокращение популяций хищников. Лобстеры, упомянутые ниже, обычно привлекают внимание СМИ из-за своей редкости и необычного внешнего вида.
The normal coloration of Homarus americanus is bluish green to brown with red spines due to a mixture of yellow, blue, and red pigments that occur naturally in the shell. On rare occasions these colors are distorted due to genetic mutations or conditions creating a spectacle for those who catch them. In 2012 it was reported that there has been an increase in these "rare" catches due to unclear reasons. Social media influence making reporting and sharing more accessible to a drop in predator populations have been suggested as possible reasons. The lobsters mentioned below thus usually receive media coverage due to their rarity and eye appeal. Color Image Rarity Description Blue 1 in 2 million Some lobsters become blue as a result of a genetic mutation that causes the lobster to produce an excessive amount of a particular protein. The protein and a red carotenoid molecule known as astaxanthin combine to form a blue complex known as crustacyanin, giving the lobster its blue color. While an estimated 1 in 2 million lobsters are blue, they may not be as rare as they are portrayed given how many lobsters are caught in a given year. David Spiegelhalter from the University of Cambridge pointed out that a rough analysis shows that 200 million lobsters are caught in the North Atlantic every year. He stated that if the odds are correct then it would mean 100 of them would be blue. Spiegelhalter concluded that the catches are not all that surprising, and that these lobsters probably turn up most years. In any case, when blue lobsters are caught they are either released back into the sea or placed in local aquariums. Red (live) 1 in 10 million Red lobster coloration is the typical result of cooking, which is caused by the chemical astaxanthin reacting with boiling water. The estimated odds of catching a live red lobster are 1 in 10 million. Director Bob Bayer from the Lobster Institute at the University of Maine stated in 2016 that "the genetics of red lobsters are not as well understood" when compared to blue lobsters. Yellow or orange 1 in 30 million Yellow lobsters are the result of an unspecified rare genetic mutation, while orange lobsters are caused by a lack of proteins which help to bond the different pigments. Most orange lobsters are described as "calico", with a mixture of orange and black colors present. Yellow and orange lobsters are typically placed into aquariums, as predators can easily spot them if they are released back into the wild. The odds of catching a yellow lobster stand at 1 in 30 million. Split 1 in 50 million Several lobsters have been caught that show a different color on the left and right side of the body. According to a researcher at the University of Rhode Island, this split colorization is the result of a genetic condition which causes both sides of the lobster to develop independently. Split colored lobsters often show sexual characteristics of both sexes, with exceptions. The chance of finding a split colored lobster is estimated at 1 in 50 million. "White" lobsters that still have trace colors present in the shell are similarly rare; these are not categorized as albino but rather as leucistic. Neither of these genetic conditions are unique to lobsters.
Описание
The normal coloration of Homarus americanus is bluish green to brown with red spines due to a mixture of yellow, blue, and red pigments that occur naturally in the shell. On rare occasions these colors are distorted due to genetic mutations or conditions creating a spectacle for those who catch them. In 2012 it was reported that there has been an increase in these "rare" catches due to unclear reasons. Social media influence making reporting and sharing more accessible to a drop in predator populations have been suggested as possible reasons. The lobsters mentioned below thus usually receive media coverage due to their rarity and eye appeal. Color Image Rarity Description Blue 1 in 2 million Some lobsters become blue as a result of a genetic mutation that causes the lobster to produce an excessive amount of a particular protein. The protein and a red carotenoid molecule known as astaxanthin combine to form a blue complex known as crustacyanin, giving the lobster its blue color. While an estimated 1 in 2 million lobsters are blue, they may not be as rare as they are portrayed given how many lobsters are caught in a given year. David Spiegelhalter from the University of Cambridge pointed out that a rough analysis shows that 200 million lobsters are caught in the North Atlantic every year. He stated that if the odds are correct then it would mean 100 of them would be blue. Spiegelhalter concluded that the catches are not all that surprising, and that these lobsters probably turn up most years. In any case, when blue lobsters are caught they are either released back into the sea or placed in local aquariums. Red (live) 1 in 10 million Red lobster coloration is the typical result of cooking, which is caused by the chemical astaxanthin reacting with boiling water. The estimated odds of catching a live red lobster are 1 in 10 million. Director Bob Bayer from the Lobster Institute at the University of Maine stated in 2016 that "the genetics of red lobsters are not as well understood" when compared to blue lobsters. Yellow or orange 1 in 30 million Yellow lobsters are the result of an unspecified rare genetic mutation, while orange lobsters are caused by a lack of proteins which help to bond the different pigments. Most orange lobsters are described as "calico", with a mixture of orange and black colors present. Yellow and orange lobsters are typically placed into aquariums, as predators can easily spot them if they are released back into the wild. The odds of catching a yellow lobster stand at 1 in 30 million. Split 1 in 50 million Several lobsters have been caught that show a different color on the left and right side of the body. According to a researcher at the University of Rhode Island, this split colorization is the result of a genetic condition which causes both sides of the lobster to develop independently. Split colored lobsters often show sexual characteristics of both sexes, with exceptions. The chance of finding a split colored lobster is estimated at 1 in 50 million. "White" lobsters that still have trace colors present in the shell are similarly rare; these are not categorized as albino but rather as leucistic. Neither of these genetic conditions are unique to lobsters.
Синий 1 из 2 миллионов. Некоторые лобстеры становятся синими в результате генетической мутации, вызывающей избыточную выработку определённого белка. Этот белок в сочетании с красной молекулой каротиноида, известной как астаксантин, образует синий комплекс – крастацианин, придающий лобстеру синий цвет. Хотя по оценкам, один из двух миллионов лобстеров имеет синий цвет, их реальная редкость может быть преувеличена, учитывая количество вылавливаемых лобстеров в год. Дэвид Шпигельхальтер из Кембриджского университета отметил, что приблизительный анализ показывает, что ежегодно в Северной Атлантике вылавливается около 200 миллионов лобстеров. Он заявил, что если вероятность верна, то это означает, что среди них должно быть около 100 синих лобстеров. Шпигельхальтер заключил, что такие уловы не так уж и удивительны и, вероятно, происходят каждый год. В любом случае, пойманных синих лобстеров либо выпускают обратно в море, либо помещают в местные аквариумы.
The normal coloration of Homarus americanus is bluish green to brown with red spines due to a mixture of yellow, blue, and red pigments that occur naturally in the shell. On rare occasions these colors are distorted due to genetic mutations or conditions creating a spectacle for those who catch them. In 2012 it was reported that there has been an increase in these "rare" catches due to unclear reasons. Social media influence making reporting and sharing more accessible to a drop in predator populations have been suggested as possible reasons. The lobsters mentioned below thus usually receive media coverage due to their rarity and eye appeal. Color Image Rarity Description Blue 1 in 2 million Some lobsters become blue as a result of a genetic mutation that causes the lobster to produce an excessive amount of a particular protein. The protein and a red carotenoid molecule known as astaxanthin combine to form a blue complex known as crustacyanin, giving the lobster its blue color. While an estimated 1 in 2 million lobsters are blue, they may not be as rare as they are portrayed given how many lobsters are caught in a given year. David Spiegelhalter from the University of Cambridge pointed out that a rough analysis shows that 200 million lobsters are caught in the North Atlantic every year. He stated that if the odds are correct then it would mean 100 of them would be blue. Spiegelhalter concluded that the catches are not all that surprising, and that these lobsters probably turn up most years. In any case, when blue lobsters are caught they are either released back into the sea or placed in local aquariums. Red (live) 1 in 10 million Red lobster coloration is the typical result of cooking, which is caused by the chemical astaxanthin reacting with boiling water. The estimated odds of catching a live red lobster are 1 in 10 million. Director Bob Bayer from the Lobster Institute at the University of Maine stated in 2016 that "the genetics of red lobsters are not as well understood" when compared to blue lobsters. Yellow or orange 1 in 30 million Yellow lobsters are the result of an unspecified rare genetic mutation, while orange lobsters are caused by a lack of proteins which help to bond the different pigments. Most orange lobsters are described as "calico", with a mixture of orange and black colors present. Yellow and orange lobsters are typically placed into aquariums, as predators can easily spot them if they are released back into the wild. The odds of catching a yellow lobster stand at 1 in 30 million. Split 1 in 50 million Several lobsters have been caught that show a different color on the left and right side of the body. According to a researcher at the University of Rhode Island, this split colorization is the result of a genetic condition which causes both sides of the lobster to develop independently. Split colored lobsters often show sexual characteristics of both sexes, with exceptions. The chance of finding a split colored lobster is estimated at 1 in 50 million. "White" lobsters that still have trace colors present in the shell are similarly rare; these are not categorized as albino but rather as leucistic. Neither of these genetic conditions are unique to lobsters.
Красный (живой) 1 из 10 миллионов. Красный окрас лобстера обычно является результатом термической обработки, вызванной реакцией химического вещества астаксантина с кипящей водой. Вероятность поймать живого красного лобстера оценивается как 1 к 10 миллионам. Директор Боба Баера из Института лобстеров при Университете штата Мэн заявил в 2016 году, что "генетика красных лобстеров изучена не так хорошо", как генетика синих лобстеров.
The normal coloration of Homarus americanus is bluish green to brown with red spines due to a mixture of yellow, blue, and red pigments that occur naturally in the shell. On rare occasions these colors are distorted due to genetic mutations or conditions creating a spectacle for those who catch them. In 2012 it was reported that there has been an increase in these "rare" catches due to unclear reasons. Social media influence making reporting and sharing more accessible to a drop in predator populations have been suggested as possible reasons. The lobsters mentioned below thus usually receive media coverage due to their rarity and eye appeal. Color Image Rarity Description Blue 1 in 2 million Some lobsters become blue as a result of a genetic mutation that causes the lobster to produce an excessive amount of a particular protein. The protein and a red carotenoid molecule known as astaxanthin combine to form a blue complex known as crustacyanin, giving the lobster its blue color. While an estimated 1 in 2 million lobsters are blue, they may not be as rare as they are portrayed given how many lobsters are caught in a given year. David Spiegelhalter from the University of Cambridge pointed out that a rough analysis shows that 200 million lobsters are caught in the North Atlantic every year. He stated that if the odds are correct then it would mean 100 of them would be blue. Spiegelhalter concluded that the catches are not all that surprising, and that these lobsters probably turn up most years. In any case, when blue lobsters are caught they are either released back into the sea or placed in local aquariums. Red (live) 1 in 10 million Red lobster coloration is the typical result of cooking, which is caused by the chemical astaxanthin reacting with boiling water. The estimated odds of catching a live red lobster are 1 in 10 million. Director Bob Bayer from the Lobster Institute at the University of Maine stated in 2016 that "the genetics of red lobsters are not as well understood" when compared to blue lobsters. Yellow or orange 1 in 30 million Yellow lobsters are the result of an unspecified rare genetic mutation, while orange lobsters are caused by a lack of proteins which help to bond the different pigments. Most orange lobsters are described as "calico", with a mixture of orange and black colors present. Yellow and orange lobsters are typically placed into aquariums, as predators can easily spot them if they are released back into the wild. The odds of catching a yellow lobster stand at 1 in 30 million. Split 1 in 50 million Several lobsters have been caught that show a different color on the left and right side of the body. According to a researcher at the University of Rhode Island, this split colorization is the result of a genetic condition which causes both sides of the lobster to develop independently. Split colored lobsters often show sexual characteristics of both sexes, with exceptions. The chance of finding a split colored lobster is estimated at 1 in 50 million. "White" lobsters that still have trace colors present in the shell are similarly rare; these are not categorized as albino but rather as leucistic. Neither of these genetic conditions are unique to lobsters.
Жёлтый или оранжевый 1 из 30 миллионов. Жёлтые лобстеры являются результатом редкой, не уточнённой генетической мутации, а оранжевые – недостатком белков, необходимых для связывания различных пигментов. Большинство оранжевых лобстеров описываются как "калико" из-за смеси оранжевого и чёрного цветов. Жёлтых и оранжевых лобстеров обычно помещают в аквариумы, так как их легко заметить хищникам в дикой природе. Вероятность поймать жёлтого лобстера составляет 1 к 30 миллионам.
The normal coloration of Homarus americanus is bluish green to brown with red spines due to a mixture of yellow, blue, and red pigments that occur naturally in the shell. On rare occasions these colors are distorted due to genetic mutations or conditions creating a spectacle for those who catch them. In 2012 it was reported that there has been an increase in these "rare" catches due to unclear reasons. Social media influence making reporting and sharing more accessible to a drop in predator populations have been suggested as possible reasons. The lobsters mentioned below thus usually receive media coverage due to their rarity and eye appeal. Color Image Rarity Description Blue 1 in 2 million Some lobsters become blue as a result of a genetic mutation that causes the lobster to produce an excessive amount of a particular protein. The protein and a red carotenoid molecule known as astaxanthin combine to form a blue complex known as crustacyanin, giving the lobster its blue color. While an estimated 1 in 2 million lobsters are blue, they may not be as rare as they are portrayed given how many lobsters are caught in a given year. David Spiegelhalter from the University of Cambridge pointed out that a rough analysis shows that 200 million lobsters are caught in the North Atlantic every year. He stated that if the odds are correct then it would mean 100 of them would be blue. Spiegelhalter concluded that the catches are not all that surprising, and that these lobsters probably turn up most years. In any case, when blue lobsters are caught they are either released back into the sea or placed in local aquariums. Red (live) 1 in 10 million Red lobster coloration is the typical result of cooking, which is caused by the chemical astaxanthin reacting with boiling water. The estimated odds of catching a live red lobster are 1 in 10 million. Director Bob Bayer from the Lobster Institute at the University of Maine stated in 2016 that "the genetics of red lobsters are not as well understood" when compared to blue lobsters. Yellow or orange 1 in 30 million Yellow lobsters are the result of an unspecified rare genetic mutation, while orange lobsters are caused by a lack of proteins which help to bond the different pigments. Most orange lobsters are described as "calico", with a mixture of orange and black colors present. Yellow and orange lobsters are typically placed into aquariums, as predators can easily spot them if they are released back into the wild. The odds of catching a yellow lobster stand at 1 in 30 million. Split 1 in 50 million Several lobsters have been caught that show a different color on the left and right side of the body. According to a researcher at the University of Rhode Island, this split colorization is the result of a genetic condition which causes both sides of the lobster to develop independently. Split colored lobsters often show sexual characteristics of both sexes, with exceptions. The chance of finding a split colored lobster is estimated at 1 in 50 million. "White" lobsters that still have trace colors present in the shell are similarly rare; these are not categorized as albino but rather as leucistic. Neither of these genetic conditions are unique to lobsters.
Разделенный (двухцветный) 1 из 50 миллионов. Было поймано несколько лобстеров, имеющих разный цвет на левой и правой сторонах тела. По словам исследователя из Университета Род-Айленда, такая раздельная окраска является результатом генетического состояния, при котором обе стороны лобстера развиваются независимо друг от друга. Раздельно окрашенные лобстеры часто проявляют половые признаки обоих полов, за исключением некоторых случаев. Вероятность поймать раздельно окрашенного лобстера оценивается как 1 к 50 миллионам.
The normal coloration of Homarus americanus is bluish green to brown with red spines due to a mixture of yellow, blue, and red pigments that occur naturally in the shell. On rare occasions these colors are distorted due to genetic mutations or conditions creating a spectacle for those who catch them. In 2012 it was reported that there has been an increase in these "rare" catches due to unclear reasons. Social media influence making reporting and sharing more accessible to a drop in predator populations have been suggested as possible reasons. The lobsters mentioned below thus usually receive media coverage due to their rarity and eye appeal. Color Image Rarity Description Blue 1 in 2 million Some lobsters become blue as a result of a genetic mutation that causes the lobster to produce an excessive amount of a particular protein. The protein and a red carotenoid molecule known as astaxanthin combine to form a blue complex known as crustacyanin, giving the lobster its blue color. While an estimated 1 in 2 million lobsters are blue, they may not be as rare as they are portrayed given how many lobsters are caught in a given year. David Spiegelhalter from the University of Cambridge pointed out that a rough analysis shows that 200 million lobsters are caught in the North Atlantic every year. He stated that if the odds are correct then it would mean 100 of them would be blue. Spiegelhalter concluded that the catches are not all that surprising, and that these lobsters probably turn up most years. In any case, when blue lobsters are caught they are either released back into the sea or placed in local aquariums. Red (live) 1 in 10 million Red lobster coloration is the typical result of cooking, which is caused by the chemical astaxanthin reacting with boiling water. The estimated odds of catching a live red lobster are 1 in 10 million. Director Bob Bayer from the Lobster Institute at the University of Maine stated in 2016 that "the genetics of red lobsters are not as well understood" when compared to blue lobsters. Yellow or orange 1 in 30 million Yellow lobsters are the result of an unspecified rare genetic mutation, while orange lobsters are caused by a lack of proteins which help to bond the different pigments. Most orange lobsters are described as "calico", with a mixture of orange and black colors present. Yellow and orange lobsters are typically placed into aquariums, as predators can easily spot them if they are released back into the wild. The odds of catching a yellow lobster stand at 1 in 30 million. Split 1 in 50 million Several lobsters have been caught that show a different color on the left and right side of the body. According to a researcher at the University of Rhode Island, this split colorization is the result of a genetic condition which causes both sides of the lobster to develop independently. Split colored lobsters often show sexual characteristics of both sexes, with exceptions. The chance of finding a split colored lobster is estimated at 1 in 50 million. "White" lobsters that still have trace colors present in the shell are similarly rare; these are not categorized as albino but rather as leucistic. Neither of these genetic conditions are unique to lobsters.
"Белые" лобстеры, сохраняющие следы цвета в панцире, также редки; они не классифицируются как альбиносы, а скорее как лейцисты. Ни одно из этих генетических состояний не является уникальным для лобстеров.
The normal coloration of Homarus americanus is bluish green to brown with red spines due to a mixture of yellow, blue, and red pigments that occur naturally in the shell. On rare occasions these colors are distorted due to genetic mutations or conditions creating a spectacle for those who catch them. In 2012 it was reported that there has been an increase in these "rare" catches due to unclear reasons. Social media influence making reporting and sharing more accessible to a drop in predator populations have been suggested as possible reasons. The lobsters mentioned below thus usually receive media coverage due to their rarity and eye appeal. Color Image Rarity Description Blue 1 in 2 million Some lobsters become blue as a result of a genetic mutation that causes the lobster to produce an excessive amount of a particular protein. The protein and a red carotenoid molecule known as astaxanthin combine to form a blue complex known as crustacyanin, giving the lobster its blue color. While an estimated 1 in 2 million lobsters are blue, they may not be as rare as they are portrayed given how many lobsters are caught in a given year. David Spiegelhalter from the University of Cambridge pointed out that a rough analysis shows that 200 million lobsters are caught in the North Atlantic every year. He stated that if the odds are correct then it would mean 100 of them would be blue. Spiegelhalter concluded that the catches are not all that surprising, and that these lobsters probably turn up most years. In any case, when blue lobsters are caught they are either released back into the sea or placed in local aquariums. Red (live) 1 in 10 million Red lobster coloration is the typical result of cooking, which is caused by the chemical astaxanthin reacting with boiling water. The estimated odds of catching a live red lobster are 1 in 10 million. Director Bob Bayer from the Lobster Institute at the University of Maine stated in 2016 that "the genetics of red lobsters are not as well understood" when compared to blue lobsters. Yellow or orange 1 in 30 million Yellow lobsters are the result of an unspecified rare genetic mutation, while orange lobsters are caused by a lack of proteins which help to bond the different pigments. Most orange lobsters are described as "calico", with a mixture of orange and black colors present. Yellow and orange lobsters are typically placed into aquariums, as predators can easily spot them if they are released back into the wild. The odds of catching a yellow lobster stand at 1 in 30 million. Split 1 in 50 million Several lobsters have been caught that show a different color on the left and right side of the body. According to a researcher at the University of Rhode Island, this split colorization is the result of a genetic condition which causes both sides of the lobster to develop independently. Split colored lobsters often show sexual characteristics of both sexes, with exceptions. The chance of finding a split colored lobster is estimated at 1 in 50 million. "White" lobsters that still have trace colors present in the shell are similarly rare; these are not categorized as albino but rather as leucistic. Neither of these genetic conditions are unique to lobsters.
Жизненный цикл
Спаривание происходит только вскоре после того, как самка сбросила панцирь, и ее экзоскелет еще мягкий. Самка выделяет феромон, который снижает агрессивность самцов и запускает брачное поведение, включающее в себя ухаживающий танец с сомкнутыми клешнями. В конечном итоге, самец вводит сперматофоры (пакеты со спермой) в семяприемник самки, используя свои первые плеоподы; самка может хранить сперму до 15 месяцев. Крупные яйца телолецитального типа могут напоминать дольки малины, и самку, несущую яйца, называют "в ягодке". После следующей линьки лобстер опускается на дно океана и переходит к придонному образу жизни. Он также питается падалью, водорослями и морской травой. Поскольку лобстеры иногда поедают собственные сброшенные панцири, их считали каннибалами, однако случаи каннибализма в дикой природе не зафиксированы. Только 6% лобстеров, попадающих в ловушки для ловли, оказываются пойманными.
Mating only takes place shortly after the female has molted and her exoskeleton is still soft. The female releases a pheromone which causes the males to become less aggressive and to begin courtship, which involves a courtship dance with claws closed. Eventually, the male inserts spermatophores (sperm packets) into the female's seminal receptacle using his first pleopods; the female may store the sperm for up to 15 months. The large telolecithal eggs may resemble the segments of a raspberry, and a female carrying eggs is said to be "in berry". After the next molt, the lobster sinks to the ocean floor and adopts a benthic lifestyle. It will also feed on dead animals, as well as algae and eelgrass. Since lobsters sometimes eat their own molted shell, they were thought to be cannabalistic, but this has never been recorded in the wild. Only 6% of lobsters entering lobster traps to feed are caught.
Бактериальные
Гаффкемия, или красный хвост, – это чрезвычайно вирулентное инфекционное заболевание омаров, вызываемое бактерией Aerococcus viridans. Для гибели даже здоровых омаров достаточно всего нескольких бактериальных клеток. Распространенное название "красный хвост" связано с темно-оранжевым изменением окраски брюшной стороны у пораженных омаров. Фактически, это гемолимфа, или кровь, просвечивающая сквозь тонкие вентральные артродиальные мембраны. Красная окраска обусловлена астаксантином – каротиноидным пигментом, поступающим в кровь во время стресса. Этот же признак наблюдается и при других заболеваниях омаров и, по-видимому, является неспецифической реакцией на стресс, возможно, связанной с антиоксидантными и иммуностимулирующими свойствами молекулы астаксантина. Эпизоотическое заболевание панциря – это бактериальная инфекция, вызывающая черные поражения на спинных панцирях омаров, что снижает их товарную ценность и иногда приводит к гибели. Болезнь вялых омаров, вызываемая системной инфекцией бактерией Vibrio fluvialis (или близким видом), приводит к тому, что омары становятся вялыми и погибают.
Gaffkaemia or red tail is an extremely virulent infectious disease of lobsters caused by the bacterium Aerococcus viridans. It only requires a few bacterial cells to cause death of otherwise healthy lobsters. The "red tail" common name refers to a dark orange discoloration of the ventral abdomen of affected lobsters. This is, in fact, the hemolymph or blood seen through the thin ventral arthrodial membranes. The red discoloration comes from astaxanthin, a carotenoid pigment exported to the blood during times of stress. The same sign is also seen in other diseases of lobsters and appears to be a nonspecific stress response, possibly relating to the antioxidant and immunostimulatory properties of the astaxanthin molecule. Epizootic shell disease is a bacterial infection which causes black lesions on the lobsters' dorsal carapaces, reducing their saleability and sometimes killing the lobsters. Limp lobster disease caused by systemic infection by the bacterium Vibrio fluvialis (or similar species) causes lobsters to become lethargic and die.
Паразитарный
Парамоэбиаз – инфекционное заболевание омаров, вызываемое инфекцией саркомастигофорой (амебой) Neoparamoeba pemaquidensis. Этот организм также вызывает амебическое заболевание жабр у культивируемого атлантического лосося Salmo salar. Инфекция распространяется по всем тканям, вызывая гранулемоподобные поражения, особенно в брюшной нервной цепочке, в интерстициях гепатопанкреаса и антенных желез. Парамоэбиаз, как полагают, сыграл значительную роль в массовой гибели американских лобстеров в проливе Лонг-Айленд-Саунд, произошедшей летом 1999 года. Загрязнение пластиком опасно для американских лобстеров. Потребление микропластиковых частиц может быть смертельным для личинок на ранних стадиях развития. У личинок на более поздних стадиях скорость потребления кислорода снижается при высокой концентрации микропластиковых волокон.
Paramoebiasis is an infectious disease of lobsters caused by infection with the sarcomastigophoran (amoeba) Neoparamoeba pemaquidensis. This organism also causes amoebic gill disease in farmed Atlantic salmon, Salmo salar. Infection occurs throughout the tissues, causing granuloma like lesions, especially within the ventral nerve cord, the interstices of the hepatopancreas and the antennal gland. Paramoebiasis is strongly suspected to play a prominent role in the rapid die off of American lobsters in Long Island Sound that occurred in the summer of 1999. Plastic pollution is harmful for American lobsters. Consumption of microplastic particles may be deadly to early stage larvae. For later stage larvae, oxygen consumption rate decreases with high level of microplastic fibers.
Таксономия
Американский лобстер был впервые описан Томасом Сэем в 1817 году, с указанием типового местонахождения "Длинный Берег, часть побережья Нью-Джерси". Обычно их варят или готовят на пару. Лобстеры с твердой панцирем (прошедшие несколько месяцев после последней линьки) могут выживать вне воды до четырех-пяти дней при хранении в холодильнике. Лобстеры с мягкой панцирем (только что линявшие) не выживают более нескольких часов вне воды. Обычно лобстеров готовят живыми, что может быть незаконно в некоторых регионах и считается негуманным. Распространенный способ подачи лобстера – "хвост" (на самом деле брюшко) в сочетании с говядиной, известным как "surf and turf". У лобстеров есть зеленоватый или коричневатый орган, называемый томалли, который, подобно печени и поджелудочной железе у человека, фильтрует токсины из организма. Некоторые гурманы считают его деликатесом, в то время как другие избегают его, полагая, что он является источником токсинов, не любят есть внутренности или не переносят его текстуру и внешний вид, напоминающий зернистую зеленоватую пасту. Для извлечения мяса из труднодоступных мест рекомендуется иметь набор для раскалывания панцирей и длинный тонкий инструмент, хотя более опытные едоки могут есть лобстера голыми руками или с помощью простого прибора (вилки, ножа или камня). Употребление лобстера может быть довольно грязным делом, поэтому большинство ресторанов предлагают специальные слюнявчики. Мясо в основном содержится в крупных клешнях и хвосте и остается теплым в течение некоторого времени после подачи. Некоторое количество мяса находится в ногах и в "руках", соединяющих крупные клешни с телом. Также небольшое количество мяса можно найти прямо под панцирем в области груди и в маленьких ножках.
The American lobster was first described by Thomas Say in 1817, with a type locality of "Long branch, part of the coast of New Jersey". They are commonly boiled or steamed. Hard shells (lobsters that are several months past their last molt) can survive out of water for up to four or five days if kept refrigerated. Soft shells (lobsters that have only recently molted) do not survive more than a few hours out of water. Lobsters are usually cooked alive, which may be illegal in certain areas and which some people consider inhumane. One common way of serving lobster 'tail' (actually the abdomen) is with beef, known as surf and turf. Lobsters have a greenish or brownish organ called the tomalley, which, like the liver and pancreas in a human, filters out toxins from the body. Some diners consider it a delicacy, but others avoid it because they consider it a toxin source; dislike eating innards; or are put off by its texture and appearance, that of a grainy greenish paste. A set of nutcrackers and a long, thin tool for pulling meat from inaccessible areas are suggested as basics, although more experienced diners can eat the animal with their bare hands or a simple tool (a fork, knife or rock). Eating a lobster can get messy, and most restaurants offer a lobster bib. Meat is generally contained in the larger claws and tails, and stays warm quite a while after being served. There is some meat in the legs and in the arms that connect the large claws to the body. There is also some small amount of meat just below the carapace around the thorax and in the smaller legs.
Североамериканская индустрия лобстера
Большинство лобстеров происходит с северо-восточного побережья Северной Америки, причём крупнейшими производителями являются Атлантические провинции Канады и штат Мэн в США. Их ловят преимущественно с помощью ловушек для лобстеров, хотя лобстеры также попадаются в качестве побочного улова при донном тралении, рыбаками, использующими жаберные сети, и дайверами в некоторых районах. В штате Мэн дайверам запрещено ловить лобстеров; нарушение этого правила влечёт за собой штраф до 1000 долларов. В штате Мэн также запрещена выгрузка лобстеров, выловленных траулерами и другими "мобильными орудиями лова". Массачусетс предлагает дайверам лицензии на лов лобстеров за плату, и они доступны только для жителей штата. В Род-Айленде также требуется получение разрешения для дайверов. Ловушки для лобстеров представляют собой прямоугольные клетки, изготовленные из оцинкованной стальной сетки, покрытой винилом, или дерева, с входами из плетёной сетки. Их приманивают приманкой и опускают на морское дно. Они позволяют лобстеру забраться внутрь, но затрудняют разворот и выход крупным особям. Это позволяет захватывать этих существ живыми. Ловушки, которые иногда называют "корзинами", снабжены буйком, плавающим на поверхности, и ловцы лобстеров проверяют свои ловушки через один-семь дней после установки. Неэффективность системы лова непреднамеренно предотвратила перелов популяции лобстеров. Лобстеры могут легко выбраться из ловушки и будут защищать её от других лобстеров, поскольку она является источником пищи. По оценкам, 10% лобстеров, столкнувшихся с ловушкой, попадают внутрь, а из тех, кто попал внутрь, 6% оказываются пойманными.
Most lobsters come from the northeastern coast of North America, with the Atlantic Provinces of Canada and the U. S. state of Maine being the largest producers. They are caught primarily using lobster traps, although lobsters are also harvested as bycatch by bottom trawlers, fishermen using gillnets, and by scuba divers in some areas. Maine prohibits scuba divers from catching lobsters; violations are punishable by fines of up to $1000. Maine also prohibits the landing of lobsters caught by bottom trawlers and other "mobile gear". Massachusetts offers scuba divers lobster licenses for a fee, and they are only available to state residents. Rhode Island also requires divers to acquire a permit. Lobster traps are rectangular cages made of vinyl coated galvanized steel mesh or wood, with woven mesh entrances. These are baited and lowered to the sea floor. They allow a lobster to enter, but make it difficult for the larger specimens to turn around and exit. This allows the creatures to be captured alive. The traps, sometimes referred to as "pots", have a buoy floating on the surface, and lobstermen check their traps between one and seven days after setting them. The inefficiency of the trapping system has inadvertently prevented the lobster population from being overfished. Lobsters can easily escape the trap, and will defend the trap against other lobsters because it is a source of food. An estimated 10% of lobsters that encounter a trap enter, and of those that enter 6% will be caught.
Соединенные Штаты
В Соединенных Штатах промысел лобстеров регулируется. Каждый ловец лобстеров обязан использовать лобстерометр для измерения расстояния от глазницы лобстера до конца его панциря: если лобстер меньше определенной длины, он слишком молод для продажи и должен быть выпущен обратно в море. В штате Мэн также установлен законный максимальный размер, предназначенный для обеспечения выживания здоровой племенной популяции взрослых самцов, но в некоторых штатах, таких как Массачусетс, его нет. Кроме того, ловушки должны содержать отверстие для выхода, позволяющее молодым лобстерам и приловным видам сбежать. Законодательство штата Мэн и других штатов предписывает установку второго большого отверстия для выхода или "панели призраков". Это отверстие закрывается разлагающимися зажимами из черного металла. В случае потери ловушки, она со временем откроется, позволяя содержимому освободиться. Для защиты известных нерестящихся самок, лобстеров, пойманных с яйцами, надрезают на хвостовом плавнике (втором справа, если лобстер находится в нормальном положении и хвост полностью вытянут). После этого самку нельзя содержать или продавать, и ее обычно называют "с надрезом на хвосте" или "V-образным надрезом". Этот надрез сохраняется в течение двух линек экзоскелета лобстера, обеспечивая защиту популяции и возможность размножения в течение до пяти лет.
In the United States, the lobster industry is regulated. Every lobster fisher is required to use a lobster gauge to measure the distance from the lobster's eye socket to the end of its carapace: if the lobster is less than long, it is too young to be sold and must be released back to the sea. There is also a legal maximum size of in Maine, meant to ensure the survival of a healthy breeding stock of adult males, but in parts of some states, such as Massachusetts, there is none. Also, traps must contain an escape hole or "vent", which allows juvenile lobsters and bycatch species to escape. The law in Maine and other states dictates a second large escape hole or "ghost panel" must be installed. This hole is held shut through use of degradable clips made of ferrous metal. Should the trap become lost, the trap eventually opens, allowing the catch to escape. To protect known breeding females, lobsters caught carrying eggs are to be notched on a tail flipper (second from the right, if the lobster is right side up and the tail is fully extended). Following this, the female cannot be kept or sold, and is commonly referred to as a "punch tail" or as "v notched". This notch remains for two molts of the lobster exoskeleton, providing harvest protection and continued breeding availability for up to five years.
Канада
В Канаде ответственность за управление рыболовством в соответствии с Законом о рыболовстве несет Департамент рыболовства и океанов. Структура управления также включает в себя различные другие законы, нормативные акты, распоряжения и политики. Американского лобстера в Канаде добывают обладатели лицензий на лов лобстеров, прибывающие из портов, расположенных в провинциях на восточном побережье Канады. Лобстер является самым ценным экспортным товаром из морепродуктов Канады, его стоимость в 2016 году превысила 2 миллиарда канадских долларов.
In Canada, the Department of Fisheries and Oceans is responsible for the governance of fisheries under the authority of the Fisheries Act. The governance structure also includes various other acts, regulations, orders and policies. American Lobster is fished in Canada by lobster licence holders hailing from ports located in provinces on Canada's east coast. Lobster is Canada's most valuable seafood export, worth over CAD$2 billion in 2016.
Управление
Американский лобстер обычно имеет устойчивую популяцию в более холодных северных водах, но его численность постепенно снижается при движении на юг. Для управления популяциями лобстеров, более строгие правила и ограничения, направленные на обеспечение устойчивого состояния популяций, вводятся постепенно южнее.
American lobster tends to have a stable stock in colder northern waters, but gradually decreases in abundance moving southward. To manage lobster populations, more regulations and restrictions, geared towards achieving sustainable populations, are implemented gradually southward.
Генетика
В настоящее время геном американского омара не опубликован, хотя транскриптом был опубликован в 2016 году.
Currently there is no published genome for the American lobster, although a transcriptome was published in 2016.