Cecal Fermentation in the Willow Ptarmigan
Mcbee RH and West GC. 1969. Cecal Fermentation in the Willow Ptarmigan. The Condor. 71(1):54-58
The ceca of 12 Willow Ptarmigan collected at Umiat, Alaska, following several months on their winter diet of willow buds and twigs were examined for fermentation products, rate of fermentation, and bacterial types. The majority of the bacterial flora could not be cultivated. None could be identified to species. The principal fermentation products were ethanol and acetic, propionic, butyric and lactic acids in various concentrations. Active production of these materials was found only in birds killed late in the day, at about 17:00. In these birds, the rate found would provide from 6.0 to 30.0 per cent of the basal energy requirement of winter birds per hour of fermentation.
- Type
- Journal Article
- Authors
- Mcbee, Richard; West, George
- Units
- ARCN , CAKN , DENA , GAAR , WRST , YUCH
- Keywords
- Birds, Digestion, Foods, Grouse, Physiology, Ptarmigan, Willows