Boersma, M. Max-Planck-Insitut für Limnologie, boersma@mpil-ploen.mpg.de
Schöps, C. Max-Planck-Insitut für Limnologie,

 
FACTORS DETERMINING FOOD QUALITY FOR HERBIVOROUS ZOOPLANKTON
 
The effect of food availability on life-histories and population dynamics of herbivorous zooplankton has received considerable attention in the literature. Changes in the quantity of the food are traditionally invoked to explain seasonal dynamics (c.f. clear water stage). In recent years, it has become increasingly clear, however, that the quality of the available food also plays an important role. Especially the phosphorus content and the amount of poly-unsaturated fatty acids in the food have been mentioned as two important factors affecting food quality. We carried out several experiments, to elucidate the relative importance of different food quality parameters for zooplankton growth and reproduction, both with algae grown in the laboratory, and with natural seston.
 
Day: Wednesday, Feb. 3
Time: 10:45 - 11:00am
Location: Hilton of Santa Fe
 
Code: SS21WE1045H