Effect of different feeding regimes on cecotrophy behavior and retention of solute and particle markers in the digestive tract of paca (Cuniculus paca).

Many small herbivores practice cecotrophy - the ingestion of special feces enriched in microbial protein by colonic separation mechanisms (CSM). In digesta passage experiments, secondary marker excretion peaks in feces are considered indicative of marker-reingestion via cecotrophy, but corroboration by behavioral observation was lacking so far. The paca (Cuniculus paca), a Neotropical hystricomorph rodent, produces two different kinds of feces (hard and soft) and practices cecotrophy either directly (from the anus) or indirectly (from a pile of defecated feces, mostly when hard and soft feces are defecated together). To investigate effects of diet on cecotrophy, we monitored cecotrophy behavior and digesta passage marker excretion of solute and particle markers in four adult pacas, at constant food intake, on four diets varying in protein and fiber content. Marker excretion patterns suggested a 'mucus-trap' CSM typical for hystricomorph rodents, and showed secondary peaks of a similar time lag after cecotrophy as the primary marker peak after marker feeding. However, not every cecotrophy event was followed by a secondary marker peak. On higher fiber/lower protein diets, the number of cecotrophy bouts, the duration of cecotrophy, the number of secondary marker peaks and the difference between solute and particle marker retention increased, whereas the proportion of indirect cecotrophy decreased, indicating a higher degree of digesta phase separation on these diets. Compared to hard feces, soft feces were particularly enriched in solute marker concentration. Cecotrophy depends on a CSM that varies in its efficiency with the nutrient composition of the diet.

Capybara meat: An extraordinary resource for food security in South America.

The available information on capybara (Hydrochoerus hydrochaeris) meat, an important resource for the subsistence of many traditional communities in several South American countries, is reviewed. Some features of the species, such as an herbivorous diet, high prolificacy, rapid growth rate, tameness, and social behaviour, which allow its commercial use through harvesting in Venezuela and farming in Brazil, where commercial hunting is not allowed, is discussed. Key characteristics of capybara meat, is low saturated fat and cholesterol content. Discussions about management and handling practices regarding animal welfare and capybara meat quality are also highlighted. After commenting on ethical, political, and economic implications of wildlife use it is concluded that capybara meat has an extraordinary potential to satisfy the growing demand for healthy and high-quality protein of animal origin for the subsistence of many people in the Neotropics.