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烟台近海浮游动物优势种空间生态位研究 期刊论文
生态学报, 2020, 卷号: 40, 期号: 16, 页码: 5822-5833
作者:  侯朝伟;  孙西艳;  刘永亮;  张晨;  张文静;  赵建民;  董志军
Adobe PDF(2060Kb)  |  收藏  |  浏览/下载：187/35  |  提交时间：2021/12/01
浮游动物优势种  空间生态位  生态位宽度  生态位重叠  冗余分析(RDA)  
黄河三角洲高潮滩芦苇植被区天津厚蟹的食源食性 期刊论文
应用生态学报, 2020, 卷号: 31, 期号: 1, 页码: 319-325
作者:  兰思群;  张俪文;  衣华鹏;  徐长林;  路峰;  冯光海;  韩广轩
浏览  |  Adobe PDF(714Kb)  |  收藏  |  浏览/下载：363/166  |  提交时间：2021/12/01
黄河三角洲  天津厚蟹  芦苇  稳定同位素  食源  食性  
碳氮稳定同位素比值在潮间带大型底栖动物组织间差异性研究 期刊论文
海洋学报, 2019, 卷号: 41, 期号: 4, 页码: 74-82
作者:  李宝泉
Adobe PDF(970Kb)  |  收藏  |  浏览/下载：334/86  |  提交时间：2020/06/17
潮间带  大型底栖动物  碳氮稳定同位素  食源和营养级分析  采样部位选取  intertidal zone  macrobenthos  carbon and nitrogen stable isotopes  food sources and trophic levels study,sampling parts  The technique of stable isotope analysis has been widely applied for the field of food web studies in recent years.However,few researches concerned about the impacts of different tissues used for analysis on the food web building.With the purpose of accuracy and comparability in the food web studies,the sampling tissues should be standardized.In this study,10macrobenthic species from the intertidal zone of the Yellow River Delta and Yantai were chosen as the target object to test the isotopic characteristic variations ofdelta~(13)C anddelta15 N at different body parts (whole bodies,muscles and gills).Our results show thatdelta~(13)C anddelta15 N values vary in different sampling tissues for most species,which indicates the different tissues used for analysis impact the food web building.To achieve a more accuracy and comparability result,suitable tissue should be primarily chosen for their food sources and trophic levels analysis.Namely,when the organism as predator,their muscles should first be chosen,for examples,adductor and foot muscles of mollusks,leg muscles of crabs and back muscles of fishes  when the organism as prey, most of their tissues,except for indigestible part(for polychaetes,the digestive tract contents should be removed) should be chosen for analysis on food sources and trophic levels of the secondary consumer,for example,whole soft parts of mollusks,the mixture of muscles and gills of crabs.