Year-round investigations were carried out to address the population dynamics of amphipod Ampithoe val- ida and its potential regulating factors in the Yundang Lagoon （a eutrophic subtropical coastal lagoon in Xiamen...Year-round investigations were carried out to address the population dynamics of amphipod Ampithoe val- ida and its potential regulating factors in the Yundang Lagoon （a eutrophic subtropical coastal lagoon in Xiamen City, China） from October 2007 to October 2008. The results show that A. valida population was largely composed of juveniles and reached a peak abundance （12.02× 10^3 ind./m2） in March, but sharply shrunk in July. The monthly variation pattern ofA. valida seemed to follow that of Ulva lactuca which is the main food resource for A. valida, indicating a strong influence of food availability on A. valida popu- lation dynamics. Life cycle studies in laboratory indicate that A. valida adopted an r-selected life strategy, e.g., rapid growth rate （0.216-0.302 mm/d）, consecutive breeding （4-10 times）, short reproductive rhythm （9-17 d） and huge fecundity （24-192 eggs or 6-94 juveniles per brood）, which contributed to the fast pop- ulation growth ofA. valida from January to March. Although temperature may also be a significant cause, A. valida could grow quickly and show normal reproductive traits （i.e., the timing of sexual differentiation or maturity, the reproductive rhythm, the number of broods all through its lifespan and offspring produc- tion） in temperature between 15-30~ C. Therefore, the temperature variation in the lagoon water should not account for the sharp variation of A. valida population by affecting the survival, growth and reproduction of the amphipod. However, negative correlation between water temperature and U. lactuca biomass in the lagoon suggested that temperature could have indirectly affected the population dynamics ofA. ualida by affecting its food availability. The authors conclude that, in the Yundang Lagoon, the population dynamics ofA. validawas mainly controlled by the food availability rather than water temperature.展开更多
基金Public Science and Technology Research Funds Projects of Ocean under contract No.201205009-3Key Sci-Tech Program of Xiamen City under contract No.3502Z20102004
文摘Year-round investigations were carried out to address the population dynamics of amphipod Ampithoe val- ida and its potential regulating factors in the Yundang Lagoon （a eutrophic subtropical coastal lagoon in Xiamen City, China） from October 2007 to October 2008. The results show that A. valida population was largely composed of juveniles and reached a peak abundance （12.02× 10^3 ind./m2） in March, but sharply shrunk in July. The monthly variation pattern ofA. valida seemed to follow that of Ulva lactuca which is the main food resource for A. valida, indicating a strong influence of food availability on A. valida popu- lation dynamics. Life cycle studies in laboratory indicate that A. valida adopted an r-selected life strategy, e.g., rapid growth rate （0.216-0.302 mm/d）, consecutive breeding （4-10 times）, short reproductive rhythm （9-17 d） and huge fecundity （24-192 eggs or 6-94 juveniles per brood）, which contributed to the fast pop- ulation growth ofA. valida from January to March. Although temperature may also be a significant cause, A. valida could grow quickly and show normal reproductive traits （i.e., the timing of sexual differentiation or maturity, the reproductive rhythm, the number of broods all through its lifespan and offspring produc- tion） in temperature between 15-30~ C. Therefore, the temperature variation in the lagoon water should not account for the sharp variation of A. valida population by affecting the survival, growth and reproduction of the amphipod. However, negative correlation between water temperature and U. lactuca biomass in the lagoon suggested that temperature could have indirectly affected the population dynamics ofA. ualida by affecting its food availability. The authors conclude that, in the Yundang Lagoon, the population dynamics ofA. validawas mainly controlled by the food availability rather than water temperature.
