Data from: Higher fat stores contribute to persistence of little brown bat populations with white-nose syndrome

1. The persistence of populations declining from novel stressors depends, in part, on their ability to respond by trait change via evolution or plasticity. White-nose syndrome (WNS) has caused rapid declines in several North America bat species by disrupting hibernation behavior, leading to body fat depletion and starvation. However, some populations of Myotis lucifugus now persist with WNS by unknown mechanisms. 2. We examined whether persistence of M. lucifigus with WNS could be explained by increased body fat in early winter, which would allow bats to tolerate the increased energetic costs associated with WNS. We also investigated if bats were escaping infection or resistant to infection as an alternative mechanism explaining persistence. 3. We measured body fat in early and late winter during initial WNS invasion and eight years later at six sites where bats are now persisting. We also measured infection prevalence and intensity in persisting populations. 4. Infection prevalence was not significantly lower than observed in declining populations. However, at two sites, infection loads were lower than observed in declining populations. Body fat in early winter was significantly higher in four of the six persisting populations than during WNS invasion. 5. Physiological models of energy use indicated that these higher fat stores could reduce WNS mortality by 58 - 70%. These results suggest that differences in fat storage and infection dynamics have reduced the impacts of WNS in many populations. Increases in body fat provide a potential mechanism for management intervention to help conserve bat populations.fat_dataThese data were collected on Myotis lucifugus (little brown bats) in the northeastern United States and include measurements on life history (sex, age) and body condition (forearm length in millimeters, body mass in grams, and fat amount in grams). Method for measuring fat amount (fat.method) is indicated. The derived value, percent fat, is fat amount divided by body mass.ChengJAE2018_data4dryad.csvFunding provided by: National Science FoundationCrossref Funder Registry ID: http://dx.doi.org/10.13039/100000001Award Number: DEB-1115895, DEB-133629