A recent study has discovered that the amount of commercial fish can be damaged, because of climate change that increases sea temperatures are affecting their food source.
Scientists from the University of Adelaide demonstrated that the changing climate can potentially lessen the storage of marine food webs. Findings of the research have been disclosed in the PLOS Biology journal.
Hadayet Ullah, PhD student and leading author of the study with Ivan Nagelkerken, supervisors’ Professor and Damien Fordham, Associate Professor from The Environment Institute at the University of Adelaide, shown that the rising temperatures lowers the crucial energy flow from the basic food procedure at the base like algae to intermediate herbivores and predators at the marine food web’s top.
Mr. Ullah said in a statement that, “Healthy food webs are important for maintenance of species diversity and provide a source of income and food for millions of people worldwide. Therefore, it is important to understand how climate change is altering marine food webs in the near future.”
This type of disruptions in energy transfer may probably make reduction in the availability of food for major predators, which later lead to harmful impacts on the marine species within the food webs.
“Whilst climate change increased the productivity of plants, this was mainly due to an expansion of cyanobacteria (small blue-green algae). This increased primary productivity does not support food webs, however, because these cyanobacteria are largely unpalatable and they are not consumed by herbivores”, Mr. Ullah added.