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Polyunsaturated fatty acids in zooplankton: variation due to taxonomy and trophic position
Uppsala University, Teknisk-naturvetenskapliga vetenskapsområdet, Faculty of Science and Technology, Biology, Department of Ecology and Evolution. Uppsala University, Teknisk-naturvetenskapliga vetenskapsområdet, Faculty of Science and Technology, Biology, Department of Ecology and Evolution, Limnology. Limnologi.
Uppsala University, Teknisk-naturvetenskapliga vetenskapsområdet, Faculty of Science and Technology, Biology, Department of Ecology and Evolution. Uppsala University, Teknisk-naturvetenskapliga vetenskapsområdet, Faculty of Science and Technology, Biology, Department of Ecology and Evolution, Limnology. Limnologi.
2006 (English)In: Freshwater Biology, Vol. 51, 887-900 p.Article in journal (Refereed) Published
Abstract [en]

1. Food quality has major effects on the transfer of energy and matter in food webs, and

essential long-chained polyunsaturated fatty acids (PUFAs) can affect the quality of

phytoplankton as food. In a study of oligotrophic lakes in north-western Sweden, we

investigated the fatty acid composition of four planktonic cladocerans and two calanoid

copepods, representing herbivorous and carnivorous species. We also collected seston

samples.

2. The proportions of long-chain PUFAs in the organisms increased with their increasing

trophic position. Thus, both their quality as food for other organisms, as well as their

requirement for fatty acids (FAs), differed among taxa and depended on their trophic

position.

3. We found taxon-specific differences in the FA composition of zooplankton that were not

related to sestonic FA composition. This implies that the variation in zooplankton FA

composition is constrained by phylogenetic origin, life history characteristics, or both.

4. The cladoceran taxa contained 12–23% eicosapentaenoic acid (EPA) but only 0.9–2.1%

docosahexaenoic acid (DHA) of the total FA content. In contrast, the calanoid copepods

contained 7–11% EPA and 14–21% DHA. Thus, our results show that differences in the

PUFA content among zooplankton species could have repercussions for both food web

structure and function.

Place, publisher, year, edition, pages
2006. Vol. 51, 887-900 p.
Keyword [en]
Cladocera, Copepoda, docosahexaenoic acid, eicosapentaenoic acid, food quality
Identifiers
URN: urn:nbn:se:uu:diva-23200OAI: oai:DiVA.org:uu-23200DiVA: diva2:50974
Available from: 2007-01-25 Created: 2007-01-25 Last updated: 2011-01-11

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