蝘蜓和蓝尾石龙子幼体食物同化的热依赖性  

Thermal Dependence of Food Assimilation in Two Juvenile Skinks,Sphenomorphus indicus and Eumeces elegans

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作  者:许雪峰[1] 张建龙[1] 

机构地区:[1]滁州学院化学生物系,安徽滁州239012

出  处:《Zoological Research》2004年第5期410-414,共5页动物学研究(英文)

基  金:安徽省教育厅自然科学基金资助项目 ;滁州学院教授科研启动基金资助项目

摘  要:用采自安徽滁州琅琊山的蜓 (Sphenomorphusindicus,头体长 4 2 8~ 5 4 4mm ,n =12 )和蓝尾石龙子 (Eumeceselegans ,头体长 4 3 9~ 5 7 3mm ,n =10 )幼体 ,研究温度 (2 4~ 32℃ )对蜓和蓝尾石龙子幼体食物通过时间、摄食量、表观消化系数 (ADC)、同化效率 (AE)和生长的影响。结果显示 ,2 4~ 30℃范围内 ,蜓和蓝尾石龙子幼体的食物通过时间随温度的升高而缩短 ,超过 30℃则基本不变。蜓幼体 :30和 32℃摄食量和生长小于 2 4~ 2 8℃ ;2 4~ 30℃ADC、AE随温度升高而下降 ,但 32℃时又升高。蓝尾石龙子幼体 :2 4~ 2 6℃摄食量随温度升高而增加 ,2 6℃后随温度升高显著下降 ;2 4~ 2 8℃ADC、AE大于 30和 32℃ ,呈现出随温度升高而下降的趋势 ;2 6℃生长最快。结果表明 ,蜓和蓝尾石龙子幼体的摄食和同化能力均低于相应的成体。We studied the thermal dependence of food assimilation in two juvenile skinks,Sphenomorphus indicus (snout-vent length:42.8-54.4 mm,n=12) and Eumeces elegans (snout-vent length:43.9-57.3 mm,n=10),from a population in Chuzhou,Anhui,eastern China.The temperature of experiments was set 24,26,28,30 and 32℃,respectively.Food passage time,daily food intake,apparent digestive coefficient (ADC),assimilation efficiency (AE) and body-mass change of two skinks were affected by temperature.The food passage time decreased with increase in temperature within the range from 24 to 30℃ and then nearly leveled at higher temperatures in two juvenile skinks.Daily food intake,body-mass change of juvenile S.indicus were lower at 30 and 32℃ than those from 24 to 28℃,ADC and AE decreased with increase in temperature within the range from 24 to 30℃ and increased at 32℃.Daily food intake of juvenile E.elegans increased from 24 to 26℃,and decreased at temperatures higher than 26℃.ADC and AE were higher in body temperature within the range from 24 to 28℃ than those at 30 and 32℃.Body-mass change was apparently greater at 26℃ than at other lower or higher temperatures.Our data indicate that the food assimilation of the juvenile S.indicus and E.elegans are lower than the adults.

关 键 词:爬行动物 蓝尾石龙子 幼体 温度 食物同化 

分 类 号:Q41[生物学—生理学]

 

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