4.3 Article

Recruitment dynamics of Hiatella arctica within a high Arctic site (Young Sound Fjord, NE Greenland)

Journal

POLAR BIOLOGY
Volume 46, Issue 12, Pages 1275-1286

Publisher

SPRINGER
DOI: 10.1007/s00300-023-03201-0

Keywords

Arctic; Bivalve recruitment; Prodissoconch II; Lipids classes

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This study aimed to assess the potential influence of extreme physical constraints related to freshwater discharge on the recruitment of the dominant bivalve Hiatella arctica in a High Arctic fjord. The results showed that the settlement of H. arctica occurred mainly in summer, with growth cessation during winter. The size classes differed, potentially due to discrete spawning events and secondary migration.
Recruitment dynamics including what determines the success or failure of Arctic benthic invertebrates are poorly known despite their important role for population dynamics. The main objective of this study was to assess the potential influence of extreme physical constraints related to freshwater discharge on the recruitment of a dominant bivalve Hiatella arctica within a High Arctic fjord (Young Sound, NE Greenland). We collected young recruits over several sampling periods from 2016 to 2018 at two contrasting sites (inner vs. middle fjord) for 5-weeks to 12-months and measured their abundance, size at metamorphosis and lipid class composition. Young stages of H. arctica settled from June to the end of October, when trophic conditions are optimal. We hypothesize that growth stops during winter due to poor trophic conditions. Data suggest that abundance of recruits, their total lipid concentration and composition of lipid classes are similar at both sites. However, size classes were different with six separate cohorts detected at one station and one at the inner station, which may be attributed to discrete spawning events and possible secondary migration. Based on an assessment of their potential age, we hypothesize that spat batches recruiting earlier in the summer exhibit better growth performance probably related to better food quality and quantity.

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