US-GLOBEC: Recruitment and Production Rates of Calanus Finmarchicus and Pseudocalanus spp. on Georges Bank

Georges Bank桡足类优势种Calanus finmarchicus、Pseudocalanus moultoni和P. newmani的丰度年际变化较大，这可能会显著改变不同年份的能量流和幼鱼招募。我们推测：(1)优势桡足类的招募变异反映了亲本种群丰度和来源的年际差异，以及食物对成年雌性产卵率的影响；(2)区域气候的细微变化强烈影响了缅因湾（GOM）卡兰纳斯（Calanus）亲本种群丰度和产量的控制过程；(3)除春季开花高峰期外，在乔治滩上，卡拉努斯的产量将受到食物限制，而冬季/春季除外。因此，这两个物种对乔治海岸食物水平的季节性变化会有不同的反应。根据上述假设，我们拟从两个主要方面对乔治滩的Calanus finmarchicus和Pseudocalanus spp种群动态和生产进行研究：(1)从泵取样推断出的冬季/春季在乔治滩的Calanus和pseudoalanus的招募，以及在大范围调查中对nauplii和早期桡足动物的定量抽样；(2)巡游过程中食物环境的小尺度时空变化与乔治滩上假天牛（Calanus）和假天牛（pseudoalanus）生长速率和产蛋率的关系。

9313677 Durbin The dominant copepod species on Georges Bank, Calanus finmarchicus, Pseudocalanus moultoni and P. newmani, show strong interannual variation in abundance that may significantly alter energy flow and larval fish recruitment in different years. We hypothesize that: (1) Recruitment variability in the dominant copepods reflects interannual differences in the abundance and source of the parental stock, and to the effect of food upon the egg laying rates of adult females; (2) Subtle changes in regional climate strongly influence processes controlling the abundance and production of the parental stock of Calanus in the Gulf of Maine (GOM); and (3) Production rates of Calanus will be food limited on Georges Bank except during the peak of the spring bloom, whereas winter/spring period. These two species will therefore respond differently to seasonal changes in food levels on Georges Bank. We propose to investigate two major aspects of Calanus finmarchicus and Pseudocalanus spp population dynamics and production on Georges Bank, in relation to the above hypotheses: (1) The recruitment of Calanus and Pseudocalanus on Georges Bank during the winter/spring period, as inferred from pump samples to quantitatively sample nauplii and early copepodites during the broad scale surveys; and (2) The rates of growth and egg production of Calanus and Pseudocalanus on Georges Bank, in relation to small scale spatial and temporal variability in the food environment during the process cruises.