First results from field and laboratory experiments on the effect of temperature on mussel physiology showed strong differences between species and locations. Two mussel species and two oyster species were compared. Watch the video to see more from CERES scientist at work.

Experiments were specifically looking at the interaction between food and temperature. The combined effects of food availability and temperature on filtration rate, oxygen consumption rate and growth rate of mussels and oysters was determined experimentally. This is used to provide additional data to improve current physiological models needed for projecting climate-driven changes in production potential. Four bivalve species were tested: Mytilus edulis (2 origins Dutch and Danish), Mytilus galloprovincialis (Portuguese), Crassostrea gigas (Dutch) and Ostrea edulis (Dutch). Food levels were 2-3 µg chlorophyll a per liter and 8-10 µg chlorophyll a per liter. Temperatures tested were 5, 10, 15, 20, 25 and 30 °C. Depending on species and origin different optimal temperatures for growth were observed. These optimum values were affected by food level. In general, a higher food supply resulted in a higher optimum temperature. The Danish M. edulis performed better than the Dutch M. edulis. Mussels did not survive 30 °C. Filtration rates and oxygen consumption rates differed per temperature and food level.