Laura Teresa Hernández-Salazar

The role of Ficus (Moraceae) in the diet and nutrition of a troop of Mexican howler monkeys, Alouatta palliata mexicana, released on an island in southern Veracruz, Mexico

We analysed the selection of tree species consumed by an isolated troop of Mexican howler monkeys (Alouatta palliata mexicana) released in a translocation programme on Agaltepec Island, in Catemaco Lake, Veracruz, Mexico. During November 1989-December 1996, howlers used 36 of the 63 tree species present on the island as food. Selection ratios indicated that six Ficus species (particularly F. pertusa) were among the seven most important food species. Data on time spent feeding showed that the six Ficus species were among the eight most important food species for the monkeys. Howlers spent 64.2% of their feeding time on Ficus products with F. pertusa being consumed significantly more often than foods from other Ficus species. However, monkeys fed on only one third of the 81 adult Ficus trees on the island. No significant differences were found in various food constituents (water, ash, fibre, protein, carbohydrates, lipids) of the six Ficus and two other abundant species in the habitat, whether across species, plant parts (young leaves, mature leaves, fruits), or between seasons (wet, dry). Monkeys consumed Ficus fruits rather the leaves. Fruits showed a much higher energy content per g dry weight than leaves. We also estimated the average daily biomass of leaves and fruits of Ficus spp. consumed by howlers and their energetic contribution to the daily diet of these monkeys. We suggest that some of these tendencies to frugivory reflect the abundance of Ficus trees within the home ranges of the howlers; when few fig trees are present, folivory is the dominant tendency, whereas when many fig trees are present, frugivory is dominant.

Traditional nutritional analyses of figs overestimates intake of most nutrient fractions: a study of ficus perforata consumed by howler monkeys (Alouatta palliata mexicana).

There continue to remain uncertainty concerning the nutritional importance of figs (Ficus spp.) in the primate diet. Although studies have been performed on the nutritional analysis of fig pulp and seed fractions separately, there has not been an attempt to quantify the contribution of animal matter within figs. Here we report nutritional values of figs (Ficus perforata) (Urostigma) consumed by a troop of howler monkeys (Alouatta palliata mexicana). Separate nutritional assays were performed on the pulp, seed, and animal fraction. Whole‐fig analyses significantly exaggerate the concentrations of all nutrients (lipids especially) as seeds, which represent a large proportion of the fig (45%), cannot be digested. Animal matter only represents 1% of the fig, and augments fig protein and lipid content by 0.44 and 0.30%, respectively. This represents the 11 and 9% of the fraction available for digestion. Differences in fig consumption were observed between age and sex classes (P=0.04) and periods of the day (P=0.001); females consumed more figs than males and the highest consumption of figs was observed in the afternoon. F. perforata figs may be an important component of the howler monkeys diet owing to their high content of water and calcium. Am. J. Primatol. 70:432–438, 2008.

The role of sucrose and sensory systems in fruit selection and consumption of Ateles geoffroyi in Yucatan, Mexico

Our aim was to evaluate the role of sucrose and the role of smell, taste and touch in the selection and consumption of fruit in wild spider monkeys. We recorded the feeding bouts of 14 adults for 9 mo in the Otoch Ma’ax Yetel Kooh Reserve, Punta Laguna, Yucatan, Mexico. For each of 2346 inspections on fruits of six species the consumption or rejection and the use of touch, smell and taste was recorded. Ten fruit samples (five ripe and five unripe) from each species were collected and the sucrose concentration was determined with a refractometer. As expected, sucrose concentrations were higher in ripe than unripe fruits. The difference in sucrose concentration between ripe and unripe fruits was positively associated with the proportion of inspections on ripe fruits and the proportion of consumed ripe fruits. Furthermore, the senses of touch and taste were used more often when fruits were ripe, whereas the sense of smell was used more often when fruits were unripe. The results suggest that sensory cues and sucrose concentration play important roles in fruit selection in spider monkeys.

Salivary tannin-binding proteins are a pervasive strategy used by the folivorous/frugivorous black howler monkey

Dietary tannins can affect protein digestion and absorption, be toxic, and influence food selection by being astringent and bitter tasting. Animals that usually ingest tannins may regularly secrete tannin‐binding salivary proteins (TBSPs) to counteract the negative effects of tannins or TBSPs production can be induced by a tannin‐rich diet. In the wild, many primates regularly eat a diet that contains tannin‐rich leaves and unripe fruit and it has been speculated that they have the physiological ability to cope with dietary tannins; however, details of their strategy remains unclear. Our research details the salivary protein composition of wild and zoo‐living black howler monkeys (Alouatta pigra) feeding on natural versus manufactured low‐tannin diets, and examines differences in TBSPs, mainly proline‐rich proteins (PRPs), to determine whether production of these proteins is dependent on the tannin content of their food. We measured the pH, flow rate, and concentration of total protein and trichloroacetic acid soluble proteins (an index of PRPs) in saliva. Howler monkeys produced slightly alkaline saliva that may aid in the binding interaction between tannin and salivary proteins. We used gel electrophoresis to describe the salivary protein profile and this analysis along with a tannin‐binding assay allowed us to detect several TBSPs in all individuals. We found no differences in the characteristics of saliva between wild and zoo‐living monkeys. Our results suggest that black howler monkeys always secrete TBSPs even when fed on foods low in tannins. This strategy of constantly using this salivary anti‐tannin defense enables them to obtain nutrients from plants that sometimes contain high levels of tannins and may help immediately to overcome the astringent sensation of their food allowing howler monkeys to eat tanniferous plants.