| Registro completo |
| Provedor de dados: |
ArchiMer
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| País: |
France
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| Título: |
Metazooplankton communities in the Ahe atoll lagoon (Tuamotu Archipelago, French Polynesia): Spatiotemporal variations and trophic relationships
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| Autores: |
Pagano, Marc
Sagarra, Pascual-boi
Champalbert, Gisele
Bouvy, Marc
Dupuy, Christine
Thomas, Yoann
Charpy, Loic
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| Data: |
2012
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| Ano: |
2012
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| Palavras-chave: |
Metazooplankton
Spatio-temporal patterns
Trophic relationships
Pearl oyster
Atoll lagoon
French Polynesia
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| Resumo: |
Metazooplankton abundance, biomass (<80 mu m, 200-500 mu m and >500 mu m) and community structure in the Ahe atoll were studied together with their relationships with environmental factors (temperature, salinity, wind) and trophic factors (phytoplankton, bacteria, heterotrophic nanoflagellates (HNF) and ciliates) during three periods in 2008-2009. Meroplankton, mainly bivalve and gastropod larvae, was dominant. Holoplankton was dominated by copepods, the main species being Oithona spp., Paracalanus parvus, Clausocalanus spp., Corycaeus spp., Acartia fossae and Undinula vulgaris. The results suggest a clear wind influence on the structure and horizontal distribution of the zooplankton communities. The metazooplankton appeared to be controlled mainly by food resources, suggesting a bottom-up control. The low nanophytoplankton biomass in contrast to the high abundance of picophytoplankton, HNF and nano-particle grazers (mainly Oithona spp., Paracalanus and bivalve larvae) highlighted the importance of the microbial loop in the food web. (C) 2012 Elsevier Ltd. All rights reserved.
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| Tipo: |
Text
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| Idioma: |
Inglês
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| Identificador: |
http://archimer.ifremer.fr/doc/00101/21207/19419.pdf
DOI:10.1016/j.marpolbul.2012.01.025
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| Editor: |
Pergamon-elsevier Science Ltd
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| Relação: |
http://archimer.ifremer.fr/doc/00101/21207/
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| Formato: |
application/pdf
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| Fonte: |
Marine Pollution Bulletin (0025-326X) (Pergamon-elsevier Science Ltd), 2012 , Vol. 65 , N. 10-12 , P. 538-548
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| Direitos: |
2012 Elsevier Ltd. All rights reserved.
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