Food availability, but not tidal emersion, influences the combined effects of ocean acidification and warming on oyster physiological performance

Many studies on the effects of ocean acidification and warming (OAW) in intertidal mollusks overlook critical factors like tidal emersion and food availability, both of which can shape organisms' responses. Experiments on intertidal bivalves often use constant immersion and abundant food, which likely underestimate global change impacts and underscore the need for more realistic experiments mimicking natural ecosystems. This study investigated the physiological responses of juvenile Pacific oyster Crassostrea gigas exposed for 81 days to current and OAW conditions (+3 °C, −0.3 pH units) under two tidal treatments (0 vs. 30 % emersion) and two food levels (ad libitum vs. limited). We measured growth, reproduction, food ingestion, respiration, and biochemical traits like energy reserves and membrane fatty acids. At the experiment's end, oysters were challenged with a viral disease to assess the physiological cost of acclimation and potential trade-offs. Results showed improved oyster physiological performance under OAW with high food level. Nevertheless, food availability emerged as the predominant factor in oyster performance, limiting growth, reproduction, and energy reserves, while increasing oxygen consumption and disease susceptibility. Food deprivation attenuated the beneficial effects of OAW through antagonistic interaction, suggesting physiologically weakened oysters may struggle to adapt to environmental hazards. Finally, tidal treatment had no significant effect, implying that oysters possess physiological compensatory mechanisms, particularly in food acquisition, enabling them to meet nutritional needs during immersion periods. This study provides valuable insights for designing global climate change experiments that align with ecological realism and improves our understanding of the acclimation potential in bivalves facing rapid ocean changes. • Effects of pH/temperature conditions, tidal treatments, and food levels are studied. • Ocean acidification and warming enhance the physiological performance of oysters. • Food level impacts responses to future conditions and disease susceptibility. • Intertidal oysters increase food intake to compensate for limits during emersion.