Global marine analysis suggests food chain collapse – ‘There will be a species collapse from the top of the food chain down’Posted by Jim at Tuesday, October 13, 2015
13 October 2015 (University of Adelaide) – A world-first global analysis of marine responses to climbing human CO2 emissions has painted a grim picture of future fisheries and ocean ecosystems.
Published today in the journal Proceedings of the National Academy of Sciences (PNAS), marine ecologists from the University of Adelaide say the expected ocean acidification and warming is likely to produce a reduction in diversity and numbers of various key species that underpin marine ecosystems around the world.
“This ‘simplification’ of our oceans will have profound consequences for our current way of life, particularly for coastal populations and those that rely on oceans for food and trade,” says Associate Professor Ivan Nagelkerken, Australian Research Council (ARC) Future Fellow with the University’s Environment Institute.
Associate Professor Nagelkerken and fellow University of Adelaide marine ecologist Professor Sean Connell have conducted a ‘meta-analysis’ of the data from 632 published experiments covering tropical to artic waters, and a range of ecosystems from coral reefs, through kelp forests to open oceans.
“We know relatively little about how climate change will affect the marine environment,” says Professor Connell. “Until now, there has been almost total reliance on qualitative reviews and perspectives of potential global change. Where quantitative assessments exist, they typically focus on single stressors, single ecosystems or single species.
“This analysis combines the results of all these experiments to study the combined effects of multiple stressors on whole communities, including species interactions and different measures of responses to climate change.”
The researchers found that there would be “limited scope” for acclimation to warmer waters and acidification. Very few species will escape the negative effects of increasing CO2, with an expected large reduction in species diversity and abundance across the globe. One exception will be microorganisms, which are expected to increase in number and diversity.
From a total food web point of view, primary production from the smallest plankton is expected to increase in the warmer waters but this often doesn’t translate into secondary production (the zooplankton and smaller fish) which shows decreased productivity under ocean acidification.
“With higher metabolic rates in the warmer water, and therefore a greater demand for food, there is a mismatch with less food available for carnivores ─ the bigger fish that fisheries industries are based around,” says Associate Professor Nagelkerken. “There will be a species collapse from the top of the food chain down.”
The analysis also showed that with warmer waters or increased acidification or both, there would be deleterious impacts on habitat-forming species for example coral, oysters, and mussels. Any slight change in the health of habitats would have a broad impact on a wide range of species these reefs harbour.
Another finding was that acidification would lead to a decline in dimethylsulfide gas (DMS) production by ocean plankton which helps cloud formation and therefore in controlling the Earth’s heat exchange.
Associate Professor Ivan Nagelkerken (email)
ARC Future Fellow, Southern Seas Ecology Labs, School of Biological Sciences
The University of Adelaide
Business: +61 8 8313 4137
Mobile: +61 477 320 551
Ms Robyn Mills (email)
Media and Communications Officer
The University of Adelaide
Business: +61 8 8313 6341
Mobile: +61 410 689 084
ABSTRACT: Rising anthropogenic CO2 emissions are anticipated to drive change to ocean ecosystems, but a conceptualization of biological change derived from quantitative analyses is lacking. Derived from multiple ecosystems and latitudes, our metaanalysis of 632 published experiments quantified the direction and magnitude of ecological change resulting from ocean acidification and warming to conceptualize broadly based change. Primary production by temperate noncalcifying plankton increases with elevated temperature and CO2, whereas tropical plankton decreases productivity because of acidification. Temperature increases consumption by and metabolic rates of herbivores, but this response does not translate into greater secondary production, which instead decreases with acidification in calcifying and noncalcifying species. This effect creates a mismatch with carnivores whose metabolic and foraging costs increase with temperature. Species diversity and abundances of tropical as well as temperate species decline with acidification, with shifts favoring novel community compositions dominated by noncalcifiers and microorganisms. Both warming and acidification instigate reduced calcification in tropical and temperate reef-building species. Acidification leads to a decline in dimethylsulfide production by ocean plankton, which as a climate gas, contributes to cloud formation and maintenance of the Earth’s heat budget. Analysis of responses in short- and long-term experiments and of studies at natural CO2 vents reveals little evidence of acclimation to acidification or temperature changes, except for microbes. This conceptualization of change across whole communities and their trophic linkages forecast a reduction in diversity and abundances of various key species that underpin current functioning of marine ecosystems.