Dietary reconstruction and influencing factors of oysters cultured in a typical estuarine bay of south China

Blue carbon can be transferred from primary producers to primary consumers through oyster filter feeding. Understanding the carbon (food) sources is crucial for understanding coastal food webs and management of oyster aquaculture ecosystems. In the present study, Bayesian stable isotope mixing models (MixSIAR) were used to identify and quantify food composition within a cultured oyster ecosystem at six sites along a salinity gradient in the estuarine bay of Zhenhai (ZHB). The carbon stable isotope (δ13C) signatures of oyster Crassostrea hongkongensis ranged from −22.06‰ to −27.27‰, with significant spatial differences (p < 0.001), indicating variations in food resources along the salinity gradient. The primary food source for cultured oysters was suspended particle organic matter across ZHB (55.7%–90.6%), with sedimentary organic matter contributing more in the mid-estuary (28.9–44.3%). Partial least squares regression (PLSR) was used to explore the effects of habitat environment and human disturbance on spatial variation in oyster diets. The results indicated that dissolved oxygen, sediment particle size, elevation, and mangrove-related landscape indices were the main factors influencing oyster diet in ZHB. The findings provide insights into the dietary composition of cultured oysters and the underlying factors in a typical shallow bay in southern China, with particular emphasis on the role of terrestrial landscape features. In addition, the findings validate PLSR as a reasonable tool for predicting the food composition of consumers in estuarine bays.