Influence of temperature on the zoeal development and elemental composition of the cancrid crab, Cancer setosus Molina, 1782 from Pacific South America |
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Authors: | Monika Weiss Olaf Heilmayer Sven Thatje |
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Affiliation: | a Alfred-Wegener-Institut für Polar und Meeresforschung, Am Handelshafen 12, 27570 Bremerhaven, Germany b National Oceanography Centre, Southampton, School of Ocean and Earth Science, University of Southampton, European Way, Southampton, SO14 3ZH, United Kingdom |
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Abstract: | Temperature changes during ENSO cause mass mortalities of adult Cancer setosus, but the effects on early life stages are unknown. The influence of temperature on survival, development and biochemical composition was studied in larvae of the hairy crab, C. setosus, from a population off the northern Chilean coast. In rearing experiments conducted at four different temperatures (12, 16, 20, 22 °C), zoeal development was only completed at 16 and 20 °C, after 78 and 36 days, respectively. Instar duration was negatively correlated with temperature. A multiple linear model relating larval body mass (in carbon) to temperature and developmental time suggests that successful larval development is possible within a narrow temperature range only. The biochemical composition, measured as carbon, hydrogen, and nitrogen (C, H, N) content, show in general the typical oscillating changes during the moult cycle of brachyuran crab larvae. However, at high (22 °C) and low (16 °C) temperatures, CHN values show deviations from the typical pattern, indicating threshold temperatures for larval activity and survival. These findings indicate that the larval development of C. setosus is compromised under conditions of El Niño, with temperatures exceeding the upper thermal temperature tolerance threshold of larvae. Effects of El Niño on early life history stages and recruitment rates should be increasingly taken into account in fisheries management strategies. |
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Keywords: | Brachyura Early ontogeny Elemental composition El Niñ o Hairy crab Survival rate |
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