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JPR Advance Access originally published online on August 31, 2004
Journal of Plankton Research 2004 26(12):1489-1498; doi:10.1093/plankt/fbh136
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Journal of Plankton Research Vol. 26 No. 12 © Oxford University Press 2004; all rights reserved

Diel and vertical variability of seston food quality and quantity in a small subalpine oligomesotrophic lake

Sangkyu Park1,*, Sudeep Chandra, Dörthe C. Müller-Navarra and Charles R. Goldman

Department of Environmental Science and Policy, University of California, Davis, CA, USA 1 Present Address: LMO Evaluation Laboratory, Korea Research Institute of Bioscience and Biotechnology, Oun-Dong, Yuseong-Gu, Daejeon 305-333, South Korea

* Corresponding Author: skpark{at}kribb.re.kr

Received April 28, 2004; accepted in principle 14 July, 2004; accepted for publication August 9, 2004; published online August 31, 2004

Vertical profiles of seston food quality and quantity were measured in subalpine Castle Lake for particulate carbon, chlorophyll a, fatty acids and phosphorus in addition to abiotic parameters including water temperature and dissolved oxygen levels. Field and laboratory incubation experiments were employed to manipulate Daphnia rosea growth environments. Sestonic eicosapentaenoic acid (EPA) content was much lower, whereas carbon to phosphorus (C:P) ratios were much higher in the epilimnion compared to the deep-water chlorophyll maximum (16–20 m). In a temperature-controlled incubation, Daphnia grew faster when fed seston from the deep-water chlorophyll maximum. In in situ cage incubations, D. rosea grew fastest in the epilimnion. Daphnia rosea in a migrating treatment exhibited intermediate growth rates between the ones for epilimnion and hypolimnion. A projection of D. rosea growth rates by growth models without regard to water temperature showed much higher growth potentials in the hypolimnion. However, with inclusion of water temperature, epilimnetic water always gave higher potential growth rates. In this lake, warmer temperatures of epilimnetic water override the higher food quality and quantity provided by the deep-water chlorophyll maximum.


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