Integrative Wildlife Nutrition applies the basic principles of nutrition to the study of fish, reptiles, birds, and mammals in their natural environments. The acquisition of food, its digestion and absorption, and the retention and utilization of energy substrates, water and other nutrients are treated in detail. This integrated approach connects behavioral, morphological, and biochemical traits of animals to their life histories and their responses to variable and changing environments. The authors also provide a practical framework for understanding the interactions between food resources and wildlife populations, and for managing the harvest of abundant species and the conservation of threatened populations.
"Integrative Wildlife Nutrition" provides a general reference work for students and professionals in animal physiology and ecology, conservation biology, and wildlife management. Lecturers can use this text for wildlife and conservation biology programs and as a reference source for related courses in animal ecology.
Contents
1 Introduction: Common Themes Across Diverse Taxa 1
1.1 Resource Supply and Organismal Demand 1
1.2 Principal Components of Animals and Plants 4
1.3 Scaling Body Size and Demands for Energy and Nutrients 9
1.4 Dietary Requirements and Nutritional Niche 11
1.5 Summary: Introduction 15
Part I Functional Relationships 17
2 Food and Populations 191 Introduction: Common Themes Across Diverse Taxa 11.1 Resource Supply and Organismal Demand 1
1.2 Principal Components of Animals and Plants 4
1.3 Scaling Body Size and Demands for Energy and Nutrients 9
1.4 Dietary Requirements and Nutritional Niche 11
1.5 Summary: Introduction 15
Part I Functional Relationships 17
2.1 Population Growth and Animal Density 19
2.2 Individual Demands and Food Limits 22
2.3 Trophic Relationships 24
2.4 Environmental Variation 28
2.5 Summary: Populations 31
3 Feeding Dynamics: Functional and Behavioral Responses 33
3.1 Functional Response and Diet Breadth 34
3.2 Predicting Foraging Behavior with Models 36
3.2.1 Optimal Foraging Time 37
3.2.2 Risk-Sensitive Foraging 39
3.3 Mechanics of Foraging 42
3.4 Form and Function of the Mouth 43
3.5 Mechanisms of Food Selection 48
3.5.1 Physical Characteristics of Foods 48
3.5.2 Chemical Characteristics of Foods 49
3.6 Summary: Feeding Dynamics 52
4 Measuring Food Consumption 53
4.1 Adjustment and Steady State 54
4.2 Direct Measures of Intake 57
4.2.1 Behavioral Observations of Food Intake 57
4.2.2 Food Intake by Mass Balance 60
4.2.3 Digestible and Metabolizable Food Intake 61
4.3 Indirect Measures of Intake 63
4.3.1 Measuring Intake with Indigestible Markers 64
4.3.2 Measuring Intake with Digestible Markers 69
4.4 Summary: Food Consumption 72
5 Digestive Function 73
5.1 Food Intake, Digestive Efficiency and Digestive Tract Capacity 73
5.2 Reaction Rates and Retention Time 78
5.3 Common Functions of Digestive Systems 81
5.4 Digesta Flow 87
5.4.1 Digesta Flow in the Foregut of Ruminants and Kangaroos 88
5.4.2 Digesta Flow in the Hindgut of Herbivores 90
5.5 Optimizing Digestive Systems 91
5.6 Summary: Digestive Function 93
Part II Substrates and Tissue Constituents 95
6 Carbohydrates: Sugars, Fiber and Fermentation 97
6.1 Complementary Substrates for Metabolism 97
6.2 Functions of Carbohydrates 98
6.3 Functional Chemistry of Carbohydrates 99
6.4 Digestion and Absorption of Non-Structural Carbohydrates 104
6.5 Glucose Metabolism and Homeostasis 106
6.6 Digestion of Structural Carbohydrates 109
6.7 Microbial Fermentation 113
6.7.1 Host-Microbe Relationships 114
6.8 Summary: Carbohydrates 118
7 Lipids: Fatty Acids and Adipose Tissue 119
7.1 Functional Chemistry of Fatty Acids 119
7.2 Classes of Lipids 124
7.3 Digestion and Transport of Lipids 126
7.4 Fat Synthesis and Mobilization 129
7.5 Summary: Lipids 131
8 Nitrogenous Substrates: Nucleic Acids to Amino Excretion 133
8.1 Amino Acids and Essentiality 133
8.2 Proteins and Digestion 138
8.3 Intermediary Metabolism of Amino Acids 142
8.4 Nucleic Acids and Digestion 143
8.5 Nitrogen Metabolism 145
8.5.1 Ammonia 145
8.5.2 Urea 147
8.5.3 Uric Acid 148
8.5.4 Creatinine 149
8.6 Nitrogen Balance and the Requirement for N 150
8.6.1 Endogenous Urinary N 151
8.6.2 Fecal N Losses 152
8.6.3 Protein Quality 154
8.7 Summary: Nitrogen 155
9 Metabolic Constituents: Water, Minerals and Vitamins 157
9.1 Water and Electrolytes 157
9.1.1 Transport Mechanisms 160
9.1.2 Aquatic Exchanges of Water 161
9.1.3 Terrestrial Exchanges of Water 164
9.1.4 Water Turnover and Balance 165
9.2 Minerals 170
9.2.1 Sodium, Chlorine and Potassium 173
9.2.2 Calcium and Phosphorus 176
9.2.3 Magnesium and Sulfur 181
9.2.4 Trace Metals 183
9.2.5 Iodine and Selenium 187
9.3 Vitamins 190
9.3.1 Water-Soluble Vitamins 193
9.3.2 Fat-Soluble Vitamins 196
9.4 Summary: Metabolic Constituents 206
Part III Energy and Integration 207
10 Energy: Carbon as a Fuel and a Tissue Constituent 209
10.1 Energy Flow and Balance 209
10.1.1 Digestible Energy 209
10.1.2 Metabolizable Energy 210
10.1.3 Net Energy 213
10.2 Measuring Energy Expenditure 214
10.3 Basal Metabolism and Maintenance of the Body 218
10.4 Temperature 220
10.4.1 Ectothermy 221
10.4.2 Endothermy 222
10.5 Activity 226
10.6 Energy Budgets and Field Metabolic Rate 231
10.7 Body Condition 231
10.7.1 Morphometry 232
10.7.2 Chemical Composition 234
10.8 Survival 237
10.9 Reproduction 240
10.9.1 Life History 240
10.9.2 Capital-Income Continuum 246
10.10 Growth 249
10.11 Summary: Energy 255
11 Integrating Nutrient Supply and Demand in Variable Environments 257
11.1 Neuro-Endocrine Integration of Food Intake and Metabolism 259
11.2 Stressors 263
11.3 Plasticity of Food Intake and Production 267
11.4 Global Climate Change 275
11.5 Resilience and Wildlife 278
11.6 Conclusion 284
References 285
List of Common and Scientific Names of Animals and Plants 325
Index 333
Product Details
- Paperback: 342 pages
- Publisher: Springer; 1st ed. 2009. 2nd printing edition (October 30, 2009)
- Language: English
- ISBN-10: 3642036953
- ISBN-13: 978-3642036958
- Product Dimensions: 9.2 x 6.1 x 0.8 inches
List price: $89.95