Seasonal and interannual variation in the lipid content and composition of Euphausia superba Dana, 1850 (Euphausiacea) samples derived from the Scotia Sea fishery
Hellessey, N and Ericson, JA and Nichols, PD and Kawaguchi, S and Nicol, S and Hoem, N and Virtue, P, Seasonal and interannual variation in the lipid content and composition of Euphausia superba Dana, 1850 (Euphausiacea) samples derived from the Scotia Sea fishery, Journal of Crustacean Biology, 38, (6) pp. 673-681. ISSN 0278-0372 (2018) [Refereed Article]
The Antarctic krill (Euphausia superba Dana, 1850) is an important trophic link between phytoplankton and higher trophic levels. Knowledge of the lipid biochemistry of krill assists in understanding their seasonal biology and predicting their responses to ecological changes. We collected daily samples of krill from a commercial fishing vessel operating in the Atlantic Sector of the Southern Ocean from 2014 to 2016. We analysed the total lipid content of krill sampled every two weeks and the relative distribution of lipid class levels to examine seasonal trends. Krill total lipid content varied significantly within and between seasons and sexes. An annual sinusoidal trend was seen in total lipid content with the highest values in autumn and the lowest in spring (average 380 and 87 mg/g dry mass, respectively). Total lipids in krill increased during summer, peaking in autumn, with the total lipids in winter individuals decreasing towards spring. The relative distribution of lipid class levels varied between season and year. Levels of triacylglycerol showed the same seasonal trend as total lipid content, whilst phospholipid showed the inverse trend indicating the contrasting roles of these two dominant lipid classes. These data provide high-resolution information on the seasonality of krill lipid content and composition. This information has both ecological and commercial utility.
Antarctic krill, Convention on the Conservation of Antarctic Marine Living Resources (CCAMLR), phospholipids, South Atlantic, triacylglycerols