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Essential fatty acids and phosphorus in seston from lakes with contrasting terrestrial dissolved organic carbon content
Author(s) -
GUTSEIT KELLY,
BERGLUND OLOF,
GRANÉLI WILHELM
Publication year - 2007
Publication title -
freshwater biology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.297
H-Index - 156
eISSN - 1365-2427
pISSN - 0046-5070
DOI - 10.1111/j.1365-2427.2006.01668.x
Subject(s) - seston , zooplankton , trophic level , environmental chemistry , phytoplankton , organic matter , phosphorus , particulates , polyunsaturated fatty acid , food chain , food web , nutrient , environmental science , chemistry , ecology , fatty acid , biology , organic chemistry
Summary 1. It is often assumed that lakes highly influenced by terrestrial organic matter (TOM) have low zooplankton food quality because of elemental and/or biochemical deficiencies of the major particulate organic carbon pools. We used the biochemical [polyunsaturated fatty acids, especially eicosapentaenoic acid (EPA) – 20:5 ω 3] and elemental (C : P ratio) composition of particulate matter (PM) as qualitative measures of potential zooplankton food in two categories of lakes of similar primary productivity, but with contrasting TOM influence (clear water versus humic lakes). 2. C : P ratios (atomic ratio) in PM were similar between lake categories and were above 400. The concentration ( μ g L −1 ) and relative content ( μ g mg C −1 ) of EPA, as well as the particulate organic carbon concentration, were higher in the humic lakes than in the clear‐water lakes. 3. Our results show high fatty acid quality of PM in the humic lakes. The differences in the biochemical quality of the potential zooplankton food between lake categories can be attributed to the differences in their phytoplankton communities. 4. High biochemical quality of the food can result in high efficiency of energy transfer in the food chain and stimulate production at higher trophic levels, assuming that zooplankton are able to ingest and digest the resource available.