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Utilization of Food Sources Before and After the Tsunami in Nuttallia olivacea at Gamo Lagoon, Japan
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  • Journal title : Environmental Engineering Research
  • Volume 18, Issue 4,  2013, pp.259-265
  • Publisher : Korean Society of Environmental Engineering
  • DOI : 10.4491/eer.2013.18.4.259
 Title & Authors
Utilization of Food Sources Before and After the Tsunami in Nuttallia olivacea at Gamo Lagoon, Japan
Shin, Woo-Seok; Nishimura, Osamu;
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 Abstract
This study was conducted June 2011 at Gamo Lagoon, after tsunami of March 2011, to estimate food sources and utilization. The results show that the tsunami affected the sediment properties by changing the physical environmental alterations. The fatty acids of the gut content of Nuttallia olivacea mostly comprised the same organic matter found in the sediment. Fatty acids in the tissues showed mainly diatoms, bacteria, and dinoflagellates. That is, most of the food sources (i.e., diatoms, bacteria, dinoflagellates, macroalgae, and terrestrial organic matter) probably pass through the digestive system unharmed; however, terrestrial organic matter, which is refractory to biochemical degradation, indicated a different assimilation trend between the gut content and the tissue. This result suggests that input of labile organic matter from the sediment may control selective metabolism in N. olivacea. From these results, although the physical environment of sediment characteristics by tsunami changed, the food utilization of N. olivacea suggested a better assimilation of selected components from the gut content, irrespective of physical alteration.
 Keywords
Fatty acid;Food utilization;Macroinvertebrate;Physical alteration;Tsunami;
 Language
English
 Cited by
1.
Spatio-temporal characteristics of the fatty acid compositions of two macrobenthos (Nuttallia olivacea and Hediste sp.) in the Nanakita River estuary, Japan, Environmental Earth Sciences, 2015, 74, 6, 5283  crossref(new windwow)
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