Palatability and nutritional quality of marine invertebrates in a sub-Arctic fjord

• Published in: Journal of the Marine Biological Association of the United Kingdom Vol. 83; no. 6; pp. 1215 - 1219
• Main Authors: Lippert, H., Iken, K.
• Format: Journal Article
• Language: English
• Published: Cambridge, UK Cambridge University Press 01.12.2003
• Subjects: Animal and plant ecology; Animal, plant and microbial ecology; Animals; Applied ecology; Asteroidea; Autoecology; Biological and medical sciences; Carbon; Conservation, protection and management of environment and wildlife; Consumers; Food; Fundamental and applied biological sciences. Psychology; Invertebrata; Invertebrates; Lipids; Marine; Nitrogen; Parks, reserves, wildlife conservation. Endangered species: population survey and restocking; Predation; Proteins; Protozoa. Invertebrata; Research Article; Taxonomy; Arctic Ocean; Spitsbergen; Svalbard; Arctic Region; United Kingdom > UK; Arctic region; ANE, Norway, Kongsfjord; Norway, Svalbard, Spitsbergen; Asteroidea; Predator prey relation; Echinodermata; Interspecific comparison; Nutritive value; Feeding preference; Coastal zone; Feeding; Marine environment; Prey; Fjord; Palatability; Asterias rubens; Predator; Invertebrata
• ISSN: 0025-3154; 1469-7769
• DOI: 10.1017/S0025315403008518

To investigate the palatability of abundant sub-Arctic sessile or sluggish invertebrates and their value as a food source, in situ experiments with natural consumer assemblages were performed in the Kongsfjord (Spitsbergen). These experiments were complemented with quantitative laboratory assays, using a generalist predatory starfish. Feeding preference and avoidance reactions were similar in both assays. Natural assemblages of predators in situ rejected nine out of ten species tested, and 12 out of 16 species were rejected in laboratory assays, indicating a high percentage of unpalatable invertebrates. Results were compared to the biochemical composition of the investigated species to see whether palatability and feeding preferences coincide with nutritional quality of the prey. Although nutritional quality, expressed as protein, lipid, nitrogen, carbon and water content, may account for some of the feeding preferences found, no overall relationship between nutritional value and palatability or feeding preferences was detected.