... and the beauty of some non-natives
Yesterday, I mentioned
differential digestion rate and hinted that it is important. Now it is time to
find out how considering it and other pieces of information shaped my methods.
Specifically, when I was
first developing a proposal about doing a diet study I read a number of papers
and many weighed and measured the volume of the items in the animal’s stomach.
Also using these values, they made comparisons using age, size, and gender. It
was easy to embrace the idea of doing this because allows me to report on my
research results using quantitative methods.
In addition to reading papers
on turtle diets, I read ones done by ichthyologists (fish biologists) and
ornithologists (bird biologists). Both groups have a long history of doing diet
studies. One point they both discuss is that it is impractical to attempt to
determine what percentage of the diet is a particular food resource or kind of
food resources. This is because each food item has a different rate of
digestion (differential digestion rate). In addition, turtles eat whenever food
is available rather than on a schedule. Further, preserving the contents of the
stomach in any preservative alters the weight and mass of some items but not
others. For example, ethanol alcohol (a common preservative) dissolves fats,
thereby reducing the mass of fats.
The only way I can reasonably
discuss what foods make up their diet on a percentage basis is to lock them in
cage (i.e., a zoo) and present them with a wide variety of food choices and
measure what they eat each day. Of course, the minute you put an animal in an
artificial setting its exercise and diet change.
Therefore, all I can do is portray
what they were eating before capturing them. The next time I will tell will
begin to explain what I am doing to add robustness to the research.
Those are gorgeous photos, again!
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