Title: Temperature and the effects of elemental food quality on Daphnia
Abstract: Freshwater BiologyVolume 56, Issue 7 p. 1447-1455 Temperature and the effects of elemental food quality on Daphnia BRYAN J. McFEETERS, BRYAN J. McFEETERS Environmental and Life Sciences Graduate Program, Trent University, Peterborough, ON, CanadaSearch for more papers by this authorPAUL C. FROST, PAUL C. FROST Department of Biology, Trent University, Peterborough, ON, CanadaSearch for more papers by this author BRYAN J. McFEETERS, BRYAN J. McFEETERS Environmental and Life Sciences Graduate Program, Trent University, Peterborough, ON, CanadaSearch for more papers by this authorPAUL C. FROST, PAUL C. FROST Department of Biology, Trent University, Peterborough, ON, CanadaSearch for more papers by this author First published: 21 February 2011 https://doi.org/10.1111/j.1365-2427.2011.02586.xCitations: 38 Paul C. Frost, Environmental and Life Sciences Graduate Program, Trent University, Peterborough, ON K9J 7B8, Canada. E-mail: [email protected] Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Summary 1. We examined the responses of two species of Daphnia to changes in food phosphorus (P) content, with animals reared at three different water temperatures. Specifically, we measured mass-specific growth rate (MSGR), body P content and respiration rate of Daphnia magna and Daphnia pulex acclimatised to 10, 17.5 and 25 °C and fed food carbon : phosphorus (C : P) ratios of either 150 or 500. 2. The responses of these three physiological variables to temperature–food quality interactions were species-specific. There was a significant interactive effect of temperature and food quality on D. magna, as the greatest proportional effect of food quality on growth was observed at 10 °C and reductions in body P because of low food P content were relatively greater at 25 °C. These effects may reflect the temperature dependence of mechanisms that reduce elemental constraints associated with food quality in D. magna. By contrast, there were no interactive effects between food quality and temperature on MSGR, body P or mass-specific respiration of D. pulex. 3. It thus appears that temperature can alter food quality effects on Daphnia but the nature of these alterations depends upon the daphniid species and its thermal adaptability. Significant temperature–food quality interactions will complicate efforts to understand zooplankton nutrition in nature and warrant future consideration. 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