Age‐related variation in the mechanical properties of foods processed by S apajus libidinosus

Bibliographic Data

ID8318323
AuthorsJanine Chalk (Center for Functional Anatomy and Evolution Johns Hopkins University School of Medicine Baltimore MD, corresponding author), Barth W Wright (0000-0003-1192-7998, Department of Anatomy Kansas City University of Medicine and Biosciences Kansas City MO), Peter W Lucas (0000-0001-5286-9101, Department of Bioclinical Sciences Faculty of Dentistry Kuwait University Safat Kuwait), Katherine D Schuhmacher (College of Veterinary Medicine Cornell University Ithaca NY), Erin R Vogel (0000-0001-6304-5423, Department of Anthropology Rutgers University New Brunswick NJ), Dorothy M Fragaszy (0000-0002-4010-4993, University of Georgia), Dorothy Fragaszy (Department of Psychology University of Georgia Athens GA), Elisabetta Visalberghi (0000-0001-7407-5468, Institute of Cognitive Sciences and Technologies), Patrícia Izar (0000-0001-6741-0731, Department of Experimental Psychology University of São Paulo São Paulo Brazil), Brian G Richmond (0000-0001-5014-5580, Anthropology Division American Museum of Natural History New York NY)
Year2016
Volume159
Issue2
Pages199-209
Publication date2016-02-01
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenueAmerican Journal of Physical Anthropology (JOURNAL)
Journal identifiersISSN: 0002-9483 • E-ISSN: 1096-8644
PublisherWiley (PUBLISHER • GB)
DOI10.1002/ajpa.22865
PMID26381730
OpenAlexW2153730052
LanguageEN
Citations received15
References cited74

OBJECTIVES: The 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 METHODS: We 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. RESULTS: Results 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. DISCUSSION: Although 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

Physics · Variation (astronomy) · Amphibian and Reptile Biology · Bat Biology and Ecology Studies · Primate Behavior and Ecology · Psychology

Tools

Open DOISci-Hub