MEPS 580:101-115 (2017)  -  DOI: https://doi.org/10.3354/meps12309

ABSTRACT: Antarctic krill Euphausia superba is an ecological key species in the Southern Ocean and a major fisheries resource. The winter survival of age class 0 (AC0) krill is susceptible to changes in the sea-ice environment due to their association with sea ice and their need to feed during their first winter. However, our understanding of their overwintering diet and its variability is limited. We studied the spatio-temporal variability of the diet in 4 cohorts of AC0 krill in the Northern Weddell Sea during late winter 2013 using stomach contents, fatty acids (FAs) and bulk stable isotope analysis (BSIA). Stomach contents were dominated by diatoms in numbers and occasionally contained large volumes of copepods. Many of the prey species found in the stomachs were sea-ice-associated. Our results show that the diet of overwintering AC0 krill varies significantly in space and time. Variability in stomach content composition was related to environmental factors, including chlorophyll a concentration, copepod abundance and sea-ice cover. In contrast, FA composition mainly varied between cohorts, indicating variation in the long-term diet. The condition of the AC0 krill was reflected in FA and BSIA analysis, suggesting that the availability of sea-ice-derived food sources over a long period may impact the condition of developing AC0 krill significantly. The spatio-temporal availability of sea-ice resources is a potentially important factor for AC0 krill winter survival.

KEY WORDS: Euphausia superba · Winter · Stomach contents · Fatty acids · Sea ice · Weddell Sea · Furcilia · Juveniles

Full text in pdf format Supplementary material

Cite this article as: Schaafsma FL, Kohlbach D, David C, Lange BA, Graeve M, Flores H, van Franeker JA (2017) Spatio-temporal variability in the winter diet of larval and juvenile Antarctic krill, Euphausia superba, in ice-covered waters. Mar Ecol Prog Ser 580:101-115. https://doi.org/10.3354/meps12309 Export citation Share:    Facebook - - linkedIn