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dc.contributor.authorKeva, Ossi
dc.contributor.authorTaipale, Sami J.
dc.contributor.authorHayden, Brian
dc.contributor.authorThomas, Stephen M.
dc.contributor.authorVesterinen, Jussi
dc.contributor.authorKankaala, Paula
dc.contributor.authorKahilainen, Kimmo K.
dc.date.accessioned2020-11-03T06:41:51Z
dc.date.available2020-11-03T06:41:51Z
dc.date.issued2021
dc.identifier.citationKeva, O., Taipale, S. J., Hayden, B., Thomas, S. M., Vesterinen, J., Kankaala, P., & Kahilainen, K. K. (2021). Increasing temperature and productivity change biomass, trophic pyramids and community‐level omega‐3 fatty acid content in subarctic lake food webs. <i>Global Change Biology</i>, <i>27</i>(2), 282-296. <a href="https://doi.org/10.1111/gcb.15387" target="_blank">https://doi.org/10.1111/gcb.15387</a>
dc.identifier.otherCONVID_43449027
dc.identifier.urihttps://jyx.jyu.fi/handle/123456789/72447
dc.description.abstractClimate change in the Arctic is outpacing the global average and land‐use is intensifying due to exploitation of previously inaccessible or unprofitable natural resources. A comprehensive understanding of how the joint effects of changing climate and productivity modify lake food web structure, biomass, trophic pyramid shape and abundance of physiologically essential biomolecules (omega‐3 fatty acids) in the biotic community is lacking. We conducted a space‐for‐time study in 20 subarctic lakes spanning a climatic (+3.2°C and precipitation: +30%) and chemical (dissolved organic carbon: +10 mg/L, total phosphorus: +45 µg/L and total nitrogen: +1,000 µg/L) gradient to test how temperature and productivity jointly affect the structure, biomass and community fatty acid content (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) of whole food webs. Increasing temperature and productivity shifted lake communities towards dominance of warmer, murky‐water‐adapted taxa, with a general increase in the biomass of primary producers, and secondary and tertiary consumers, while primary invertebrate consumers did not show equally clear trends. This process altered various trophic pyramid structures towards an hour glass shape in the warmest and most productive lakes. Increasing temperature and productivity had negative fatty acid content trends (mg EPA + DHA/g dry weight) in primary producers and primary consumers, but not in secondary nor tertiary fish consumers. The massive biomass increment of fish led to increasing areal fatty acid content (kg EPA + DHA/ha) towards increasingly warmer, more productive lakes, but there were no significant trends in other trophic levels. Increasing temperature and productivity are shifting subarctic lake communities towards systems characterized by increasing dominance of cyanobacteria and cyprinid fish, although decreasing quality in terms of EPA + DHA content was observed only in phytoplankton, zooplankton and profundal benthos.en
dc.format.mimetypeapplication/pdf
dc.languageeng
dc.language.isoeng
dc.publisherWiley-Blackwell
dc.relation.ispartofseriesGlobal Change Biology
dc.rightsIn Copyright
dc.subject.otherDOC
dc.subject.otherfood web structure
dc.subject.otherforestry
dc.subject.otherland‐use
dc.subject.othernutrients
dc.subject.otheromega‐3 HUFA
dc.subject.othertrophic level
dc.subject.othertrophic pyramid
dc.titleIncreasing temperature and productivity change biomass, trophic pyramids and community‐level omega‐3 fatty acid content in subarctic lake food webs
dc.typearticle
dc.identifier.urnURN:NBN:fi:jyu-202011036485
dc.contributor.laitosBio- ja ympäristötieteiden laitosfi
dc.contributor.laitosDepartment of Biological and Environmental Scienceen
dc.contributor.oppiaineAkvaattiset tieteetfi
dc.contributor.oppiaineYmpäristötiedefi
dc.contributor.oppiaineAquatic Sciencesen
dc.contributor.oppiaineEnvironmental Scienceen
dc.type.urihttp://purl.org/eprint/type/JournalArticle
dc.description.reviewstatuspeerReviewed
dc.format.pagerange282-296
dc.relation.issn1354-1013
dc.relation.numberinseries2
dc.relation.volume27
dc.type.versionacceptedVersion
dc.rights.copyright© 2020 John Wiley & Sons Ltd
dc.rights.accesslevelopenAccessfi
dc.subject.ysoilmastonmuutokset
dc.subject.ysovesiekosysteemit
dc.subject.ysometsänhoito
dc.subject.ysomaankäyttö
dc.subject.ysoomegarasvahapot
dc.subject.ysoravintoaineet
dc.subject.ysoliuennut orgaaninen hiili
dc.subject.ysoravintoverkot
dc.format.contentfulltext
jyx.subject.urihttp://www.yso.fi/onto/yso/p5729
jyx.subject.urihttp://www.yso.fi/onto/yso/p11000
jyx.subject.urihttp://www.yso.fi/onto/yso/p7534
jyx.subject.urihttp://www.yso.fi/onto/yso/p6713
jyx.subject.urihttp://www.yso.fi/onto/yso/p23183
jyx.subject.urihttp://www.yso.fi/onto/yso/p3939
jyx.subject.urihttp://www.yso.fi/onto/yso/p29461
jyx.subject.urihttp://www.yso.fi/onto/yso/p22082
dc.rights.urlhttp://rightsstatements.org/page/InC/1.0/?language=en
dc.relation.doi10.1111/gcb.15387
jyx.fundinginformationFunding was received from Academy of Finland (projects 1140903, 1268566 to K.K.K. and 310450 to P.K.) European Regional Development Fund (A30205 to K.K.K.), Ministry of Agriculture and Forestry of Finland (K.K.K.), Emil Aaltonen Foundation (K.K.K.), University of Jyväskylä graduate fund (O.K.).


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