Coupling experimental and field-based approaches to decipher carbon sources in the shell of the great scallop, Pecten maximus (L.)
Coupling experimental and field-based approaches to decipher carbon sources in the shell of the great scallop, Pecten maximus (L.)
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结合实验和实地方法来破译大扇贝壳中的碳源，Pecten maximus (L.)
DOI：
10.1016/j.gca.2015.07.010
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发表时间：
2015
影响因子：
5
通讯作者：
Marchais V
中科院分区：
文献类型：
--
作者：
Marchais V
本研究在实验和自然条件下探讨了食物源碳同位素组成（δ 13 Cfood）和溶解无机碳（δ 13 CDIC）对大扇贝壳碳同位素组成（δ 13 Cshell）的影响。目的是为了更好地理解P.最大值和它的环境，并具体区分条件下，钙化的影响呼吸CO2来自食物来源与条件下，钙化使用无机碳从海水。实验室实验通过将扇贝饲养在食物来源的稳定碳同位素组成相对于自然环境中观察到的值（−21‰）显著减少（−54‰）的条件下，研究了碳掺入贝壳碳酸盐中的情况。实验室实验在15 °C、21 °C和25 °C三种温度条件下运行78天。本文研究了中国北方同年，在法国布雷斯特湾也实现了maximus。实验室和自然环境中的δ 13 CDIC和δ 13 C均影响δ 13 Cshell值，有机碳掺入（CM）平均约为10%（实验条件下为4.3-6.8%，自然环境下为1.9-16.6%）。在实验条件下，从消耗的食物来源的摄取稳定的碳同位素组成的转变实现了碳酸钙和环境碳酸氢盐之间的预测平衡的显着分歧，相对于自然环境。在自然环境中，扇贝的这一偏移量为1.7 ± 0.6‰，在水温为15 °C和21 °C的实验条件下，扇贝的这一偏移量分别为2.5 ± 0.5和3.2 ± 0.9‰。实验室扇贝的3‰的偏移量不能用生长速率来解释，但可能与食物供应和/或温度有关。食物来源和温度的影响也可以解释在自然环境中测量的扇贝CM值的年度变化。最大值随季节变化，从冬末的2%左右到夏季的12%。季节性变化类似于全年食物来源的碳同位素组成的变化，冬季结束时除外。
This research investigated how the carbon isotopic composition of food source (δ13Cfood) and dissolved inorganic carbon (δ13CDIC) influences the carbon isotopic composition ofPecten maximusshells (δ13Cshell) under both experimental and natural conditions. The objectives are to better understand the relationship betweenP. maximusand its environment, and to specifically distinguish conditions under which calcification is influenced by respired CO2derived from food sourcesversusconditions in which calcification uses inorganic carbon from seawater. Laboratory experiment investigated carbon incorporation into shell carbonates by maintaining scallops under conditions where the stable carbon isotopic composition of food sources was considerably depleted (−54‰), relative to values observed in the natural environment (−21‰). Laboratory experiment ran for 78 days under three temperature conditions, 15 °C, 21 °C and 25 °C. A survey of the environmental parameters and stable carbon isotopic composition into shell carbonate of natural population ofP. maximuswas also realized during the same year in the Bay of Brest, France. Data collected from both laboratory experiment and the natural environment confirmed that both δ13CDICand δ13Cfoodinfluence δ13Cshellvalues and that organic carbon incorporation (CM) averages about 10% (4.3–6.8% under experimental conditions and 1.9–16.6% in the natural environment). The shift in stable carbon isotopic composition from the uptake of depleted food sources under experimental conditions realized a marked divergence in the predicted equilibrium between calcium carbonate and ambient bicarbonate, relative to the natural environment. This offset was 1.7 ± 0.6‰ for scallops in their natural environment and 2.5 ± 0.5 and 3.2 ± 0.9‰ for scallops under experimental conditions at water temperatures of 15 °C and 21 °C, respectively. The offset of 3‰ for scallops subjected to laboratory experiment could not be explained in light of growth rate but may be related to food supply and/or temperature. Food source and temperature effects may also explain the annual variation observed inCMvalues measured from scallops in their natural environment.CMestimation from the natural population ofP. maximusvaried seasonally from around 2% at the end of winter, to 12% in summer. The seasonal variation resembles variability in the carbon isotopic composition of the food sources throughout the year with an exception at the end of winter.
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