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1.
Bull Environ Contam Toxicol ; 84(6): 698-702, 2010 Jun.
Article in English | MEDLINE | ID: mdl-20431861

ABSTRACT

Nutria, Myocastor coypus, populations must be reduced when they cause substantial wetland damage. Control can include the rodenticide zinc phosphide, but the potential impacts to American alligators, Alligator mississippiensis, must be assessed. The mean amount of zinc phosphide per nutria found in nutria carcasses was 50 mg. Risk assessment determined that a conservative estimate for maximum exposure would be 173 mg zinc phosphide for a 28 kg alligator, or 6.2 mg/kg. Probit analysis found an LD(50) for alligators of 28 mg/kg. Our studies suggest that the use of zinc phosphide to manage nutria populations would pose only a small risk to alligators.


Subject(s)
Alligators and Crocodiles/growth & development , Environmental Exposure , Phosphines/toxicity , Rodent Control/methods , Rodentia/growth & development , Rodenticides/toxicity , Zinc Compounds/toxicity , Alligators and Crocodiles/metabolism , Animals , Conservation of Natural Resources , Environmental Exposure/adverse effects , Environmental Exposure/analysis , Food Chain , Louisiana , Risk Assessment , Rodentia/metabolism
2.
J Chem Ecol ; 35(12): 1461-70, 2009 Dec.
Article in English | MEDLINE | ID: mdl-20013037

ABSTRACT

Four repellents representing different modes of action (neophobia, irritation, conditioned aversion, and flavor modification) were tested with captive white-tailed deer in a series of two-choice tests. Two diets differing significantly in energy content were employed in choice tests so that incentive to consume repellent-treated diets varied according to which diet was treated. When the high-energy diet was treated with repellents, only blood (flavor modification) and capsaicin (irritation) proved highly effective. Rapid habituation to the odor of meat and bone meal (neophobia) presented in a sachet limited its effectiveness as a repellent under conditions with a high feeding motivation. Thiram, a stimulus used to condition aversions, was not strongly avoided in these trials, that included only limited exposures to the repellent. These data support previous studies indicating that habituation to odor limits the effectiveness of repellents that are not applied directly to food, while topically-applied irritants and animal-based products produce significant avoidance.


Subject(s)
Deer/physiology , Feeding Behavior , Animal Feed , Animals , Avoidance Learning , Capsaicin/metabolism , Fungicides, Industrial/metabolism , Odorants , Thiram/metabolism
3.
J Chem Ecol ; 34(8): 1050-6, 2008 Aug.
Article in English | MEDLINE | ID: mdl-18581180

ABSTRACT

To evaluate methods for promoting consumption of tamarisk plants by beavers (Castor canadensis), we determined the feeding responses by captive beavers to diets that contained tannins and sodium chloride (hereafter referred to as tamarisk diet). In two-choice tests, beavers consumed equivalent quantities of tamarisk diet and control diet. Treatment with polyethylene glycol and fructose did not increase beaver preferences for the tamarisk diet. When offered the choice of control diet and casein hydrolysate-treated control diet, beavers strongly avoided the latter, showing feeding deterring activity of casein hydrolysate. However, when tamarisk diet was the alternative to the deterrent treatment, beavers consumed similar quantities of the two diets. Finally, beaver foraging preferences for actual plant cuttings were assessed. Casein hydrolysate application to cuttings of black poplar (Populus nigra) and Scouler's willow (Salix scouleriana) reduced browsing of these highly preferred species and promoted a marked increase in browsing of tamarisk (Tamarix ramosissima). These results suggest that casein hydrolysate treatment of desirable riparian plant species such as Salix and Populus may promote beaver foraging of invasive tamarisk.


Subject(s)
Behavior Control/methods , Feeding Behavior/physiology , Rodentia/physiology , Tamaricaceae , Animals , Carbohydrates/chemistry , Diet , Feasibility Studies , Polyethylene Glycols/chemistry , Taste
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