Future climate change-related decreases in food quality may affect juvenile Chinook salmon growth and survival

Abstract

Global climate change is projected to raise global temperatures by 3.3–5.7 °C by 2100, resulting in changes in species composition, abundance, and nutritional quality of organisms at the base of the marine food web. Predicted increases in prey availability and reductions in prey nutritional quality under climate warming in certain marine systems are expected to impact higher trophic levels, such as fish and humans. There is limited knowledge of the interplay between food quantity and quality under warming, specifically when food availability is high, but quality is low. Here, we conducted an experiment assessing the effects of food quality (fatty acid composition and ratios) on juvenile Chinook salmon's (Oncorhynchus tshawytscha) body and nutritional condition, specifically focusing on RNA:DNA ratio, Fulton's K, growth, mortality and their fatty acid composition. Experimental diets represented three different climate change scenarios with 1) a present-day diet (Euphausia pacifica), 2) a control diet (commercial aquaculture diet), and 3) a predicted Intergovernmental Panel on Climate Change (IPCC) worst-case scenario diet with low essential fatty acid concentrations (IPCC SSP5-8.5). We tested how growth rates, RNA:DNA ratio, Fulton's K index, fatty acid composition and mortality rates in juvenile Chinook salmon compared across diet treatments. Fatty acids were incorporated into the salmon muscle at varying rates but, on average, reflected dietary concentrations. High dietary concentrations of DHA, EPA and high DHA:EPA ratios, under the control and present-day diets, increased fish growth and condition. In contrast, low concentrations of DHA and EPA and low DHA:EPA ratios in the diets under climate change scenario were not compensated for by increased food quantity. This result highlights the importance of considering food quality when assessing fish response to changing ocean conditions.