Seawater carbonate chemistry and development and biochemical responses of juvenile shrimp Palaemon elegans

• Main Authors: Maia, Simao, Marques, Sonia C, Dupont, Sam, Neves, Marta, Pinto, Henrique J, Reis, Joao, Leandro, Sérgio M
• Format: Dataset
• Language: English
• Published: PANGAEA 2022
• Subjects: Alkalinity; total; standard deviation; Animalia; Aragonite saturation state; Arthropoda; Benthic animals; Benthos; Bicarbonate ion; Bottles or small containers/Aquaria (<20 L); Calcite saturation state; Calculated using CO2SYS; Calculated using seacarb after Nisumaa et al. (2010); Carbon; inorganic; dissolved; Carbonate ion; Carbonate system computation flag; Carbon dioxide; Coast and continental shelf; Condition factor; Development; Duration; number of days; EXP; Experiment; Fugacity of carbon dioxide (water) at sea surface temperature (wet air); Laboratory experiment; Lipids; North Atlantic; Number; OA-ICC; Ocean Acidification International Coordination Centre; Other studied parameter or process; Palaemon elegans; Partial pressure of carbon dioxide; Partial pressure of carbon dioxide (water) at sea surface temperature (wet air); Peniche_OA; pH; Potentiometric; Potentiometric titration; Proteins; Salinity; Ocean acidification
• Online Access: https://doi.pangaea.de/10.1594/PANGAEA.944812; https://doi.org/10.1594/PANGAEA.944812

Anthropogenic CO2 emissions have led to the warming and acidification of the oceans. Although, there is a growing of evidence showing that simultaneous occurrence of ocean acidification and ocean warming are threats to marine organisms, information on their combined effect on coastal shrimp species remains scarce. The purpose of this study was to estimate the combined effects of seawater acidification and warming on growth-related traits and biochemical responses of P. elegans juveniles. In this work, shrimp were exposed for 65 days at 4 experimental conditions: pH 8.10 * 18 °C, pH 7.80 * 18 °C, pH 8.10 * 22 °C, pH 7.80 * 22 °C. The results showed that low pH decreases the lipid content by ∼13% (p < 0.05). Higher temperature reduced the condition factor by ∼11%, the protein content by ∼20%, the PUFA by ∼8,6% and shortened moulting events by 5 days (p > 0.05) while the SFA increased ∼9.4%. The decrease in condition factor and protein was however more prominent in organisms exposed to the combination of pH and temperature with a decrease of ∼13% and ∼21%, respectively. Furthermore, essential fatty acids as EPA and DHA also decreased by ∼20% and ∼6.6% in low pH and higher temperature condition. Despite this study suggest that warming may have a greater impact than acidification, it has been shown that their combined effect can exacerbate these impacts with consequences for the shrimp's body size and biochemical profile.