Viaje a las profundidades del Océano (VIDEO) + Extrañas criaturas marinas (FOTOS)

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  Pero, ¿qué es un Océano? U n océano es una enorme masa de agua salada que representa un importante ecosistema para el equilibrio ecológico de la Tierra y que constituye el  71% de la superficie terrestre , gracias a los 360,132,000 km² de su extensión. Y,  ¿cuántos océanos existen? Lo que cubre gran parte de la superficie de la Tierra, es en sí, un solo océano. Es decir, una sola masa de agua. Para un mejor estudio, el hombre dividió esta enorme masa en 5 partes de acuerdo a su ubicación geográfica. Por ello, la expresión “los océanos”, es correcta. Importancia de los océanos *Absorben entre un 25 y 30% del dióxido de carbono emitido a la atmósfera, por lo que Equilibran el clima de toda la Tierra. *Representan numerosos ecosistemas para diversas formas de vida animal, vegetal, bacteriana, protista y fúngica. *Son hogar para miles de especies, conocidas y aún desconocidas. Existen aproximadamente 250,000 especies conocidas, pero se cree que puedan haber 750,000 más. *Proveen fuentes

04-Feb-2011 - Replacing cattle with insects

  English Article

Meat producers should replace cattle with insects, scientists say
Morgan Erickson-Davis, mongabay.com
January 10, 2011


Scientists in the Netherlands have discovered that insects produce significantly less greenhouse gas per kilogram of meat than cattle or pigs. Their study, published in the online journal PLoS One, suggests that a move towards insect farming could result in a more sustainable - and affordable - form of meat production.The rearing of cattle and pigs for meat production results in an estimated 18 percent of global greenhouse gas emissions. With worldwide consumption of beef and pork expected to double by 2020, alternatives are being investigated. Of these, perhaps the most notable has been the development of "in-vitro meat" which is lab-grown tissue not requiring the production of a whole organism. Initiated by NASA as a form of astronaut food, in-vitro meat production took its first steps in 2000 when scientists used goldfish cells to grow edible protein resembling fish fillets. Since then, turkey and pig cells have been used to create spam-like substances, and Time Magazine has included in-vitro meat in its list of the top 50 breakthrough ideas of 2009.

In addition to the environmental impact of current meat production techniques, scientists believe that the inevitable increase in price as population-driven demand grows will ultimately result in traditional meat products becoming unavailable to many people around the world.


This cockroach has a high feed conversion efficiency, but isn't recommended as a food source by the researchers. Photo taken in Sabah, Malaysia by Jeremy Hance.
However, if the idea of eating meat grown in a lab doesn't appeal to you, there is another option.

Researchers at Wageningen University in the Netherlands looked at mealworms, house crickets, migratory locusts, sun beetles, and Dubia cockroaches, and for the first time quantified the amounts of methane (CH4) and nitrous oxide (N2O) released per kilogram of insect meat. They found that the amounts of gases released by insects to be much smaller than those released by cattle and pigs. For instance, mealworms produce between ten and a hundred times less greenhouse gas emissions per kilogram than do pigs. Ammonia levels also declined significantly.

The scientists attributed the decrease in emissions to the insects' more efficient use of food. Because they aren't warm-blooded, what insects eat is aimed directly at body growth rather than maintaining a stable body temperature.

While the results are promising, the researchers caution that more study needs to be done in order to determine the impact of insect-farming on the entire production chain. 

Source: mongabay.com
CITATION: Oonincx DGAB, van Itterbeeck J, Heetkamp MJW, van den Brand H, van Loon JJA, et al. (2010) An Exploration on Greenhouse Gas and Ammonia Production by Insect Species Suitable for Animal or Human Consumption. PLoS ONE 5(12): e14445. doi:10.1371/journal.pone.0014445

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