The European Ruminants during the “Microbunodon Event” (MP28, Latest Oligocene): Impact of Climate Changes and Faunal Event on the Ruminant Evolution

The Earth already experienced numerous episodes of global warming and cooling. One of the latest impressive events of temperature rising was the Late Oligocene Warming that occurred around 25 Mya. An increase of the marine temperature of 2 to 4°C has been observed in a short time interval. In Europe, this major climatic event can be correlated to the continental faunal turnover “Microbunodon Event”. This event is marked by a huge faunal turnover (40% of the ungulate fauna during the first 500k years) and environmental changes. Drier conditions associated to the appearance of the seasonality lead to new environmental conditions dominated by wooded savannahs. This is correlated to a major arrival of Asiatic immigrants. Moreover, from a homogenous fauna during the main part of the Oligocene, local climatic variations between the European Western coast and the more central Europe could have provided faunal regionalism during the latest Oligocene and earliest Miocene. Considering the ruminants, this event is the major ever known for this group in Europe. A total renewal at the family level occurred. Thanks to a precise stratigraphic succession, major evolutionary elements are highlighted. Typical Oligocene species, mainly Tragulina, were adapted to wooded environments and were leaves/fruits eaters. They disappeared at the end of MP27 or the early MP28. This corresponds to the appearance of the Asiatic immigrants. The Tragulina (Lophiomerycidae, Bachitheriidae) and stem Pecora gave way to more derived stem and maybe crown Pecora (e.g. “Amphitragulus”, Babameryx, Dremotherium). These newcomers were adapted to more open environments and mixed feeding. The disappearance of the Tragulina is probably linked to environmental and vegetation changes, and competition. They give way to more derived ruminants having a more efficient metabolism in drier conditions and a better assimilation of less energetic food.