Lake brownification, eutrophication decrease the content of essential fatty acids in fish used in human diets
Saturday, October 1, 2016 - 08:32
in Earth & Climate
Eutrophication and brownification change phytoplankton community structure and decrease the production of essential omega-3 fatty acids in lakes. Perch growing in oligotrophic clear-water lakes contain 1.5-1.9 times more essential omega-3 fatty acids than those grown in eutrophic and brown-water lakes.