Mechanical work as a determinant of prey-handling behavior in the tokay gecko (Gekko gecko).

Abstract

In this study an in vitro analysis of the force and mechanical work required to bite prey items of different size and physical character is combined with an in vivo analysis of prey-handling behavior in the tokay gecko (Gekko gecko). The force required to bite and the work of biting increase with prey size, but the rate of increase is prey specific, with crickets (Acheta domestica) requiring substantially more force and work per bite than larvae (Galleria mellonella and Manduca sexta) for all but the smallest prey. Prey-handling behavior is also prey specific. Geckos exert more bites per feeding event on small crickets than on small insect larvae, but the number of bites increases faster with prey mass for larvae than for crickets. Combination of the in vitro mechanical measurements with the in vivo behavior analysis allows the calculation of total mechanical work per feeding event and indicates that total work increases with prey size but that the difference between prey types is far less than predicted from the differences in structural properties of the prey. This occurs because the number of bites and work per bite relationships tend to cancel the differences in the total work necessary to process each prey type. Thus, when considering the effect of prey size, a 13-fold greater rate of increase in bite force and an 18-fold greater rate of increase of work per bit for crickets over larvae was partially compensated for by a threefold increase in the number of bites used on larvae relative to crickets. These results can be interpreted in two ways. The effect of mechanical work in feeding behavior suggests that the energetics of jaw adductor musculature could play a greater role in governing the feeding behavior of this lizard than has previously been expected. Alternatively, the scaling of work in feeding over a range of prey sizes suggests distinct differences in the geometric features of the prey that determine how they are processed.