Non-visual senses in fruit selection by the mantled howler monkey (Alouatta palliata).
Alouatta
Frugivory
Sniffing
Taste
Touch
Journal
Primates; journal of primatology
ISSN: 1610-7365
Titre abrégé: Primates
Pays: Japan
ID NLM: 0401152
Informations de publication
Date de publication:
May 2022
May 2022
Historique:
received:
01
07
2021
accepted:
22
02
2022
pubmed:
16
3
2022
medline:
6
5
2022
entrez:
15
3
2022
Statut:
ppublish
Résumé
There is extensive knowledge about the visual system and the implications of the evolution of trichromatic color vision in howler monkeys (genus Alouatta) related to food selection; however, information about the other sensory systems is limited. In this study we assessed the use of touch, sniffing, and taste in fruit evaluation by 20 adult mantled howler monkeys (Alouatta palliata) on Agaltepec Island, Mexico. During 9 months of observation, we recorded the frequency that each monkey used touch, sniffing, and taste in evaluating cryptic fruits (that remain green during their ripening process) and conspicuous fruits (with red, yellow, or orange colorations when they are ripe). Sucrose content and hardness measurements were made to establish the degree of ripeness of the fruits. We found that mantled howler monkeys used long behavioral sequences during conspicuous fruit investigations. Sniffing was used infrequently, but significantly more often in the evaluation of conspicuous-ripe and unripe fruits compared to cryptic-ripe and unripe fruits. During the evaluation of cryptic-ripe fruits, mantled howler monkeys increased the use of touch compared to evaluating cryptic-unripe fruits. We did not find significant differences in the use of taste in the evaluation of cryptic and conspicuous fruits (both ripe and unripe). Our results suggest that the non-visual senses play an essential role in fruit selection by howler monkeys, with differences in the behavioral strategy according to the fruit's conspicuity. The multimodal signals of ripe and unripe fruits allow the howler monkeys to assess their palatability before being consumed.
Identifiants
pubmed: 35289382
doi: 10.1007/s10329-022-00984-4
pii: 10.1007/s10329-022-00984-4
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
293-303Informations de copyright
© 2022. The Author(s), under exclusive licence to Japan Monkey Centre.
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