- crashes of many animal populations (wolves, cougars, etc)
- near extinction of certain populations (ex, bison)
- extinction of populations (ex, passenger pigeon)
- extirpation of wildlife (lions in europe, carolina parakeet) - ANS-consequences of market
hunting
- energy
- water
- vitamins/minerals - ANS-nutritional components
- food availability
- nutritional content of food
- physiology, breeding status, etc. of the animal - ANS-well-constructed wildlife food studies
must evaluate:
- free water
- preformed water
- metabolic water - ANS-three main water sources
- have a high SA:V
- therefore, they have a high heat loss and a higher metabolism - ANS-small animals
- have a low SA:V
- can hold heat well and have larger physiological systems/bones - ANS-large animals
- have crops
- herbivore crops > carnivore crops
- speed of digestion is dependent upon food source
- length of GI tract can vary depending on diet, season - ANS-bird digestive features
- have significant internal heat production
- use physiological metabolic processes and behavioral to achieve a regulated body
temperature - ANS-endotherms
, - have teeth
- length of GI tract varies with diet
- carnivores have short GI tracts
- ruminants have 4 chambered stomachs - ANS-mammal digestive features
- increasing retention time
- using microorganisms that ferment the compound - ANS-how can animals digest cellulose?
- nutritional/physiological needs
- availability - ANS-considerations in food and nutrition
- only describes history of conservation in north america
- more focused on hunting than on conservation; recreational hunting is only one of the factors
that lead to improved conservation in the us
- possibly incomplete history
- in the 1960s, conservation was dominated by non-hunters
- non-consumptive uses of nature only increased - ANS-critiques of north american model of
wildlife management
- protein (4.2 kcal/g)
- carbohydrate (4.2 kcal/g)
- lipid (9.5 kcal/g) - ANS-three main forms of energy
- rely on external heat sources/sinks
- use behavioral mechanisms and anatomy to regulate body temperature - ANS-ectotherms
- terpenes
- soluble phenols
- alkaloids and cardenolides - ANS-3 classes of secondary compounds
- the amount of energy it costs to obtain food
- the amount of energy it yields once eaten - ANS-how does profitability affect food preference?
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