Increasing temperature and productivity change biomass, trophic pyramids and community‐level omega‐3 fatty acid content in subarctic lake food webs

Autor: Sami J. Taipale, Paula Kankaala, Jussi Vesterinen, Ossi Keva, Kimmo K. Kahilainen, Brian Hayden, Stephen M. Thomas
Přispěvatelé: Biological stations, Lammi Biological Station, Kilpisjärvi Biological Station
Rok vydání: 2020
Předmět:
liuennut orgaaninen hiili
0106 biological sciences
010504 meteorology & atmospheric sciences
land‐
maankäyttö
DOC
trophic level
01 natural sciences
ravintoaineet
Biomass
land‐use
3 HUFA
ECOSYSTEM SIZE
General Environmental Science
Trophic level
POLYUNSATURATED FATTY-ACIDS
Global and Planetary Change
Ecology
Primary producers
vesiekosysteemit
forestry
Temperature
omega‐3 HUFA
food web structure
BIOACCUMULATION
omega‐
Food web
EUTROPHICATION
1181 Ecology
evolutionary biology
COREGONUS
POPULATIONS
trophic pyramid
Food Chain
Ecological pyramid
010603 evolutionary biology
FISH
nutrients
Fatty Acids
Omega-3
Phytoplankton
Animals
Environmental Chemistry
Dominance (ecology)
14. Life underwater
Omega 3 fatty acid
CHAIN LENGTH
0105 earth and related environmental sciences
ilmastonmuutokset
15. Life on land
omegarasvahapot
CLIMATE
Lakes
MORPHOMETRY
13. Climate action
Environmental science
Whole food
metsänhoito
use
ravintoverkot
Zdroj: Global Change Biology. 27:282-296
ISSN: 1365-2486
1354-1013
Popis: Climate change in the Arctic is outpacing the global average and land-use is intensifying due to exploitation of previously inaccessible or unprofitable natural resources. A comprehensive understanding of how the joint effects of changing climate and productivity modify lake food web structure, biomass, trophic pyramid shape and abundance of physiologically essential biomolecules (omega-3 fatty acids) in the biotic community is lacking. We conducted a space-for-time study in 20 subarctic lakes spanning a climatic (+3.2 degrees C and precipitation: +30%) and chemical (dissolved organic carbon: +10 mg/L, total phosphorus: +45 mu g/L and total nitrogen: +1,000 mu g/L) gradient to test how temperature and productivity jointly affect the structure, biomass and community fatty acid content (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) of whole food webs. Increasing temperature and productivity shifted lake communities towards dominance of warmer, murky-water-adapted taxa, with a general increase in the biomass of primary producers, and secondary and tertiary consumers, while primary invertebrate consumers did not show equally clear trends. This process altered various trophic pyramid structures towards an hour glass shape in the warmest and most productive lakes. Increasing temperature and productivity had negative fatty acid content trends (mg EPA + DHA/g dry weight) in primary producers and primary consumers, but not in secondary nor tertiary fish consumers. The massive biomass increment of fish led to increasing areal fatty acid content (kg EPA + DHA/ha) towards increasingly warmer, more productive lakes, but there were no significant trends in other trophic levels. Increasing temperature and productivity are shifting subarctic lake communities towards systems characterized by increasing dominance of cyanobacteria and cyprinid fish, although decreasing quality in terms of EPA + DHA content was observed only in phytoplankton, zooplankton and profundal benthos.
Databáze: OpenAIRE
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