Responses of pink salmon to CO2-induced aquatic acidification

Author
Ou, Michelle
Hamilton, Trevor
Eom, Junho
Lyall, Emily
Gallup, Joshua
Jiang, Amy
Lee, Jason
Close, David
Yun, Sang-Seon
Brauner, Colin
Faculty Advisor
Date
2015
Keywords
Ocean acidification , Climate change , Effect of acid precipitation on fishes , Carbon dioxide in seawater , Carbon dioxide mitigation , Pink salmon , Olfactory receptors
Abstract (summary)
Ocean acidification negatively affects many marine species and is predicted to cause widespread changes to marine ecosystems. Similarly, freshwater ecosystems may potentially be affected by climate-change-related acidification; however, this has received far less attention. Freshwater fish represent 40% of all fishes, and salmon, which rear and spawn in freshwater, are of immense ecosystem, economical and cultural importance. In this study, we investigate the impacts of CO2-induced acidification during the development of pink salmon, in freshwater and following early seawater entry. At this critical and sensitive life stage, we show dose-dependent reductions in growth, yolk-to-tissue conversion and maximal O2 uptake capacity; as well as significant alterations in olfactory responses, anti-predator behaviour and anxiety under projected future increases in CO2 levels. These data indicate that future populations of pink salmon may be at risk without mitigation and highlight the need for further studies on the impact of CO2-induced acidification on freshwater systems.
Publication Information
Ou, M., Hamilton, T., Eom, J. et al. Responses of pink salmon to CO2-induced aquatic acidification. Nature Clim Change 5, 950–955 (2015). https://doi.org/10.1038/nclimate2694
Notes
Item Type
Article
Language
English
Rights
All Rights Reserved