Age‐related variation in the mechanical properties of foods processed by Sapajus libidinosus
Dados Bibliográficos
| AUTOR(ES) | |
|---|---|
| AFILIAÇÃO(ÕES) | Department of Psychology University of Georgia Athens GA, Department of Anatomy Kansas City University of Medicine and Biosciences Kansas City MO, Anthropology Division American Museum of Natural History New York NY, Department of Bioclinical Sciences Faculty of Dentistry Kuwait University Safat Kuwait, Center for Functional Anatomy and Evolution Johns Hopkins University School of Medicine Baltimore MD, Department of Sociology at the University of São Paulo, USP, Brazil,, Rutgers University Press, Institute of Cognitive Sciences and Technologies, National Research Council Rome Italy, Cornell University School of Industrial and Labor Relations |
| ANO | 2016 |
| TIPO | Artigo |
| PERIÓDICO | American Journal of Physical Anthropology |
| ISSN | 0002-9483 |
| E-ISSN | 1096-8644 |
| EDITORA | Berghahn Journals (United Kingdom) |
| DOI | 10.1002/ajpa.22865 |
| CITAÇÕES | 4 |
| ADICIONADO EM | 2025-08-18 |
| MD5 |
00bdaf801ef4bfacc93ec00a2ba4fe00
|
Resumo
ObjectivesThe diet of tufted capuchins (Sapajus) is characterized by annual or seasonal incorporation of mechanically protected foods. Reliance on these foods raises questions about the dietary strategies of young individuals that lack strength and experience to access these resources. Previous research has demonstrated differences between the feeding competencies of adult and juvenile tufted capuchins. Here we test the hypothesis that, compared to adults, juveniles will process foods with lower toughness and elastic moduli.Materials and MethodsWe present data on variation in the toughness and elastic modulus of food tissues processed by Sapajus libidinosus during the dry season at Fazenda Boa Vista, Brazil. Food mechanical property data were collected using a portable universal mechanical tester.ResultsResults show that food tissues processed by the capuchins showed significant differences in toughness and stiffness. However, we found no relationship between an individual's age and mean or maximum food toughness or elastic modulus, indicating both juvenile and adult S. libidinosus are able to process foods of comparable properties.DiscussionAlthough it has been suggested that juveniles avoid mechanically protected foods, age‐related differences in feeding competence are not solely due to variation in food toughness or stiffness. Other factors related to food type (e.g., learning complex behavioral sequences, achieving manual dexterity, obtaining physical strength to lift stone tools, or recognizing subtle cues about food state) combined with food mechanical properties better explain variation in juvenile feeding competency. Am J Phys Anthropol 159:199–209, 2016. © 2015 Wiley Periodicals, Inc.