| Title: | "Visit, consume and quit: Patch quality affects the three stages of foraging" |
| Author(s): | Mella VSA; Possell M; Troxell-Smith SM; McArthur C; |
| Address: | "School of Life and Environmental Sciences, The University of Sydney, Sydney, New South Wales, Australia. Department of Biological Sciences, University of Illinois at Chicago, Chicago, Illinois. Department of Biological Sciences, Oakland University, Rochester, Minnesota" |
| ISSN/ISBN: | 1365-2656 (Electronic) 0021-8790 (Linking) |
| Abstract: | "Foraging is a three-stage process during which animals visit patches, consume food and quit. Foraging theory exploring relative patch quality has mostly focused on patch use and quitting decisions, ignoring the first crucial step for any forager: finding food. Yet, the decision to visit a patch is just as important as the decision to quit, as quitting theories can only be used if animals visit patches in the first place. Therefore, to better understand the foraging process and predict its outcomes, it is necessary to explore its three stages together. We used the common brushtail possum (Trichosurus vulpecula) as a model to investigate foraging decisions in response to food varying in quality. In particular, we tested whether patch nutritional quality affected the following: (1) patch visits; (2) behaviours at the patch during a foraging visit; and (3) patch quitting decisions (quantified using giving up density-GUD). Free-ranging possums were presented with diets varying in nitrogen content and concomitantly volatile organic compound (VOC) composition at feeding stations in the wild. We found that possums were able to distinguish between different quality foods from afar, despite the location of the diets changed daily. Possums used VOC (i.e. odour cues) emitted by the diets to find and select patches from a distance. High-quality diets with higher protein and lower fibre were visited more often and for longer. Possums spent more time foraging on diets high in nutritional content, resulting in lower GUDs. Our study provides important quantitative evidence that foraging efficiency plays out during all the three stages of the foraging process (i.e. visit, consume and quit), and demonstrates the significance of considering all these stages together in future studies and foraging models. Sensory cues such as food odours play a critical role in helping foragers, including mammalian herbivores, find high-quality food. This allows foragers to make quick, accurate and important decisions about food patches well before patch quitting decisions come into play" |
| Keywords: | Animals;Animals Diet Feeding Behavior Food Herbivory Odorants *Trichosurus cue foraging giving-up-density herbivore odour volatile organic compound; |
| Notes: | "MedlineMella, Valentina S A Possell, Malcolm Troxell-Smith, Sandra M McArthur, Clare eng England 2018/07/12 J Anim Ecol. 2018 Nov; 87(6):1615-1626. doi: 10.1111/1365-2656.12882. Epub 2018 Aug 6" |
