Discrimination abilities for nutrients: which difference matters for choosy birds and why?

Abstract

Fine-tuned discrimination abilities are a prerequisite for optimal diet theory (ODT) and the concept of nutrient regulation as alternative models of food choice. These abilities have rarely been determined, and neither has been applied to frugivorous consumers. We investigated nutrient choices of four tanagers (Tachyphonus cristatus, Dacnis cayana, Chlorophanes spiza and Cyanerpes nitidus) for different lipid or carbohydrate concentrations, and determined discrimination abilities by reducing in steps the difference between two foods ranging from 2.5 to 12%. Three species detected differences in sugar concentrations of only 1% and differences in lipid content of 2%. Hence, frugivorous tanagers were able to select the more rewarding food based on fine-scale differences in nutritional content. Tanagers also consumed more carbohydrates than proteins or lipids in isocaloric trials, but were indifferent to equicaloric solutions of 20% of either glucose or sucrose. In contrast to foods with low sugar contents, intake of foods high in lipids or carbohydrates was limited to a protein intake of 0.75g/7h. Lipid and carbohydrates were treated as though they were interchangeable nutrients for birds at low, but not at high, sugar concentrations. Furthermore, the tanagers discriminated foods containing the same amount of protein but differing in the type of protein. Preference for boviserine serum albumin (BSA) over casein was not related to moult. We supplemented the food consisting of casein with the essential amino acid cysteine to match cysteine concentrations of BSA. The birds then consumed more of the casein food than of the cysteine-supplemented casein food. Overall, the birds' consistent choices in the experiments with foods of different energy density are interpretable by both ODT and the nutrient regulation theory. However, only the latter accounts for the birds' choices of isocaloric foods differing in macro- or micronutritional content. Models of food selection should therefore focus on nutrient geometry and consumer-specific requirements. Copyright 2003 Published by Elsevier Science Ltd on behalf of The Association for the Study of Animal Behaviour.