戈芬的尾具有创新的调味行为
Jeroen Stephan Zewald1, Alice Marie Isabel Auersperg1
1Comparative Cognition, Messerli Research Institute, University of Veterinary Medicine Vienna, Medical University of Vienna, and University of Vienna, Veterinärplatz 1, 1210 Vienna, Austria.
Current biology : CB
|February 11, 2025
概括
戈芬的雀从事创新的食物准备,使用大豆酸奶调味他们的食物. 这种实验证据表明了灵长类以外的新的食行为.
科学领域:
- 动物行为 动物行为
- 认知生态学 认知生态学
- 鸟类的认知能力
背景情况:
- 沉行为是一种食创新,动物在吃东西之前将食物浸入介质中.
- 以前建议的功能包括浸泡,清洁,调味,溺水和运输液体.
- 大多数关于 dunking 的观察都是事,阻碍了功能推断.
研究的目的:
- 实验性地研究高芬 (Cacatua goffiniana) 的新型食物准备行为.
- 为了确定是否使用大豆酸奶作为食品调味剂,类似于在日本的观察.
- 评估对不同酸奶口味和酸奶与食物组合的偏好.
主要方法:
- 一个实验设置测试了18只Goffin的与两种大豆酸奶和水.
- 与酸奶和水一起提供食物,以观察浸泡行为.
- 一个单独的食物偏好任务评估了对酸奶和食物组合的偏好,而不是仅仅是酸奶.
主要成果:
- 在18只中,有9只将食物浸入了大豆酸奶中.
- 卡卡图显示,他们更喜欢蓝味道的酸奶而不是中性酸奶,而不仅仅是基于颜色.
- 对于酸奶和面条的组合而不是单独的酸奶,观察到显著的偏好.
结论:
- 戈芬的雀表现出创新的食物调味行为使用大豆酸奶.
- 这种行为表明,这种物种的第二例食品准备创新.
- 为灵长类外的创新食品调味提供实验证据,扩大对动物食品制备的理解.
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