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Metabolism and physiological traits of the deep sea amphipod Eurythenes gryllus
Uppsala University, Disciplinary Domain of Science and Technology, Biology, Department of Ecology and Evolution, Limnology.
2009 (English)In: Vie et milieu (1980), ISSN 0240-8759, Vol. 59, no 3-4, 251-260 p.Article in journal (Refereed) Published
Abstract [en]

Laboratory experiments were carried out to measure standard (starved animals) and active (animals exposed to food odour) metabolic rates of the deep-sea amphipod Eurythenes gryllus. Six individuals could be kept alive and in good condition in the lab for several months and were used for measuring respiration rates. A considerable increase in oxygen consumption was observed following the addition of food odour. Mean specific oxygen consumption rate ranged from 0.11 to 2.05 ml O-2 g(-1) AFDW h(-1) for standard animals and 0.45 to 1.51 ml O-2 g(-1) AFDW h(-1) for active animals. Amphipods are adapted to a sporadic food source in a food limited environment by having two levels of metabolism: a standard (minimal) rate much like a state of dormancy and an active rate for optimal utilisation of food fall. The active rate was three times higher than the standard rate. Total lipid content (ranging from 22.1 to 37.6 % DW) of individuals collected from the Arctic Fram Strait was measured to calculate food energy stores. Oxygen consumption rates can be combined with lipid content analyses to estimate the energy reserves. We calculated that scavenging amphipods such as Eurythenes gryllus have energy storage capabilities for long term sustenance, up to 76 d for an active rate and for up to 203 d at standard rate of metabolism.

Place, publisher, year, edition, pages
2009. Vol. 59, no 3-4, 251-260 p.
Keyword [en]
METABOLIC RATE, OXYGEN CONSUMPTION, LIPID, DEEP SEA, AMPHIPOD, EURYTHENES GRYLLUS
National Category
Biological Sciences
Identifiers
URN: urn:nbn:se:uu:diva-137630ISI: 000275972600001OAI: oai:DiVA.org:uu-137630DiVA: diva2:378573
Available from: 2010-12-15 Created: 2010-12-15 Last updated: 2017-12-11Bibliographically approved

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