Study on the feeding habits and trophic levels of the gillnet catches of Qiandao Lake in autumn by stable isotope technology
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Key Laboratory of Aquatic Genetic Resource and Utilization, Ministry of Agriculture, Shanghai Ocean University.,Key Laboratory of Aquatic Genetic Resource and Utilization, Ministry of Agriculture, Shanghai Ocean University.,Key Laboratory of Aquatic Genetic Resource and Utilization, Ministry of Agriculture, Shanghai Ocean University.

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    Abstract:

    By using stable isotope techniques, the food sources and trophic levels of catches from gillnets were analyzed from September to November, 2011 in Qiandao Lake. Results showed that δ13C values of each food sources varied between -29.7 ‰——23.9 ‰, among which, the highest δ13C values was seen in phytoplankton, with the lowest in particulate organic matter (POM). The food sources of δ15N value range is small, with the highest phytoplankton (8.5 ‰), the lowest particulate organic matter the lowest (5.1 ‰). In contrast to isotope value distribution trend of food sources,consumers of δ13C values range was relatively small (-29.7‰——21.6‰), and then δ15N range was relatively large (5.1 ‰-14.8 ‰). Consumers of trophic level from 1.9 to 3.6, belong to the three nutrition levels, the trophic level of fishes all distributed between the third to the fourth trophic level having good consistency with the feeding characteristics. But as an invasive species, herbivores fish Megalobrama amblycephala and omnivorous fish Ietalurus punetaus trophic level as high as 3.4 and 3.0, which inicated that feeding habits changed greatly in Qiandao Lake. Isotope tracer method research results also showed that the carbon source primarily is phytoplankton in Qiandao Lake water ecosystem.

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宋固,胡梦红,刘其根.运用稳定同位素技术研究千岛湖秋季刺网渔获物的食性和营养级[J].上海海洋大学学报,2014,23(1):117-122.
SONG Gu, HU Meng-hong, LIU Qi-gen. Study on the feeding habits and trophic levels of the gillnet catches of Qiandao Lake in autumn by stable isotope technology[J]. Journal of Shanghai Ocean University,2014,23(1):117-122.

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History
  • Received:March 25,2013
  • Revised:May 22,2013
  • Adopted:September 03,2013
  • Online: January 16,2014
  • Published:
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