The nutritional qualities of shellfish could be significantly reduced by future ocean acidification and warming, a new study suggests.
The nutritional qualities of shellfish could be significantly reduced by future ocean acidification and warming, a new study suggests.
Research has previously shown that climate change could threaten future production, safety and quality by negatively impacting the fitness of marine species.
Now scientists from the University of Plymouth, in a study published in Marine Environmental Research, have demonstrated the potential for negative nutritional effects within economically and commercially valuable species.
The research focussed on the Pacific oyster (Magallana gigas) and the native flat oyster (Ostrea edulis), with results showing that increased temperatures and CO2 levels could significantly reduce the former’s levels of proteins, lipids and carbohydrates.
Read more at University of Plymouth
Image: Dr. Anaelle Lemasson with some of the oysters used in the research. (Credit: University of Plymouth)
