Seasonal Effects of Cyanobacteria on Fatty Acid Composition of Perch in Lake Champlain

Cyanobacteria are low in essential fatty acids (EFAs). Zooplankton fed diets of cyanobacteria experience decreased EFAs, leading to decreased growth and reproduction. Hypotheses have been proposed to suggest this disruption in the transfer of EFAs may propagate up to fish. If true, fish in systems with cyanobacteria blooms may experience seasonal decreases in their EFA content, which may impact both the health of the fish and the benefits of fish consumption by humans. We tested the hypothesis that there is seasonality in the EFA levels in fish occupying waters prone to cyanobacteria blooms. We measured EFA levels in muscle tissue of Lake Champlain white perch (Morone americana) and yellow perch (Perca flavescens) purchased from a local fish vendor in both summer and winter. If we find a decrease in EFA concentration in the summer treatment, this would suggest that cyanobacteria blooms may affect the human health benefits of eating fish.