Taste reactions in Columbian black-tailed deer Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/r781wk48c

Descriptions

Attribute NameValues
Creator
Abstract or Summary
  • This study involved the use of the two-choice preference test to determine the taste reactions of buck and doe Columbian black-tailed deer (Odocoileus hemionus columbianus) to ascending concentrations of water extracts of Douglas fir, red alder, cascara, western hemlock and bitterbrush; to an ethanol extract of Douglas fir, and to the organic acids - citric, malic, quinic, and succinic. Also, the water extracts of Douglas fir and western hemlock, the Douglas fir ethanol extract, and acetic and malic acids were tested in the presence of butyric acid. Responses to Douglas fir and western hemlock water extracts and the Douglas fir ethanol extract were also determined while in the presence of an odorous extract of fish, PF Extract (Fraction G). Animals were separated by sex, and penned in groups of two or three animals per pen. All groups were fed pelleted alfalfa hay and pelleted concentrate, ad libitum. Each response was determined by expressing the intake of the test solution at a given concentration as a percent of the total fluid intake for two, 24-hour periods. Responses were plotted graphically by sex and compared to threshold values for intake. In preliminary tests with water, a 95% confidence interval was established from a theoretical mean intake of 50%. The upper confidence level was 56% intake, with the lower level being 44% intake. Thus, intake of test fluid from 44% to 56% intake was described as the nondiscrimination zone. The preference threshold was set at 80% intake, and the rejection threshold at 20% intake. The sensitivity levels (the point at which discrimination first occurred) of the bucks for the water extracts were (ml extract/100 ml water): Douglas fir, 0. 63; red alder, 0. 05; cascara, 0. 0125; western hemlock, 0. 48; and bitterbrush, 0. 025. The sensitivity for the ethanol extract of Douglas fir was 0. 14. All sensitivity responses were preference reactions. The sensitivity levels of the does for the water extracts were (ml/100 ml): Douglas fir, 0. 05; red alder, 0. 05; cascara, 2. 24; western hemlock, 0. 20; and bitterbrush, 0. 025. The sensitivity for the ethanol extract of Douglas fir was 0. 10. All sensitivity responses were preference reactions except the response to red alder extract. The preference threshold (test fluid 80% or more of total fluid intake) was crossed by the bucks in response to the water extracts of Douglas fir at 1.52 ml/100 ml, western hemlock at 1.48 ml/100 ml, and bitterbrush at 0. 34 ml/ 100 ml. The preference threshold was crossed by the does in response to the water extracts of Douglas fir at 2.94 ml/100 ml and western hemlock at 1.52 ml/ 100 ml. The does exhibited the only 20% rejection response to the browse extracts, with the ethanol extract of Douglas fir prompting rejection at 2. 96 ml/100ml. The sensitivity level of the bucks for citric acid was 0.072 ml/ 100 ml; for -malic acid 0.004 ml/100 ml; for quinic acid 0. 434 ml/ 100 ml; and for succinic acid 0. 00063 ml/100 ml. All sensitivity responses were preference reactions except the response to quinic acid. The sensitivity levels exhibited by the does were all rejections at levels of 0. 0016 ml/ 100 ml for citric and succinic acids and 0.00063 ml/100 ml for malic and quinic acids. The preference threshold was exhibited by the bucks in response to malic acid at 0.01 m1/100 ml. The responses of the bucks crossed the rejection threshold at 2.50 ml/ 100 ml for citric acid and 0. 442 ml /100 ml for succinic acid. Responses of the does that first crossed the rejection threshold were prompted by citric acid at 0.504 ml/100 ml, malic acid at 0. 120 ml/ 100 ml, quinic acid at 0. 395 ml/100 ml, and succinic acid at 0. 060 ml/100 ml. The presence of butyric acid in cotton patches at the top of the fluid containers had no influence on the taste response of the bucks to the test solutions. Also, butyric acid had no influence on the taste responses of the does to test solutions of acetic acid and Douglas fir water extract, but resulted in an increase (P < 0. 05) in the intake of malic acid and a decrease (P < 0. 05) in the intake of western hemlock extract and Douglas fir ethanol extract. The presence of PF Extract (Fraction G) did not influence the taste response of the bucks to western hemlock extract, but resulted in a decreased response to test solutions of both Douglas fir extracts. PF Extract had no influence on the response of the does to the test solutions.
Resource Type
Date Available
Date Copyright
Date Issued
Degree Level
Degree Name
Degree Field
Degree Grantor
Commencement Year
Advisor
Academic Affiliation
Non-Academic Affiliation
Subject
Rights Statement
Peer Reviewed
Language
Digitization Specifications
  • File scanned at 300 ppi (Monochrome) using ScandAll PRO 1.8.1 on a Fi-6770A in PDF format. CVista PdfCompressor 5.0 was used for pdf compression and textual OCR.
Replaces
Additional Information
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2014-02-03T18:29:54Z (GMT) No. of bitstreams: 1 RicePatrickR1972.pdf: 649101 bytes, checksum: 541bbf22d418e19d368c7994b1035820 (MD5)
  • description.provenance : Made available in DSpace on 2014-02-03T18:29:55Z (GMT). No. of bitstreams: 1 RicePatrickR1972.pdf: 649101 bytes, checksum: 541bbf22d418e19d368c7994b1035820 (MD5) Previous issue date: 1971-06-02
  • description.provenance : Submitted by Lauren Kaysen (lkscannerosu@gmail.com) on 2014-01-15T23:59:12Z No. of bitstreams: 1 RicePatrickR1972.pdf: 649101 bytes, checksum: 541bbf22d418e19d368c7994b1035820 (MD5)
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2014-01-16T15:30:53Z (GMT) No. of bitstreams: 1 RicePatrickR1972.pdf: 649101 bytes, checksum: 541bbf22d418e19d368c7994b1035820 (MD5)

Relationships

Parents:

This work has no parents.

Last modified

Downloadable Content

Download PDF

Items