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Zoological Research
Kunming Institute of Zoology, Chinese Academy of Sciences
ISSN: 2095-8137
Vol. 34, No. 1, 2013, pp. E19-E25
Bioline Code: zr13013
Full paper language: English
Document type: Research Article
Document available free of charge

Zoological Research, Vol. 34, No. 1, 2013, pp. E19-E25

 en Seasonal variations in the energy budget of Elliot’s pheasant ( Syrmaticus ellioti check for this species in other resources ) in cage
LUO, Ying; YU, Tai-Lin; HUANG, Cheng-Ming; ZHAO, Tong; LI, Han-Hua & LI, Chang-Jian

Abstract

This study aimed to discuss the energy budget of Elliot’s pheasant Syrmaticus ellioti check for this species in other resources in different seasons, with life and health, good growth and normal digestion of Elliot’s pheasant as the tested objects, The energy budget of Elliot’s pheasant was measured by daily collection of the trial pheasants’ excrement in the biological garden of Guangxi Normal University from March 2011 to February 2012. The results showed that the gross energy consumption, metabolic energy and excrement energy varied by season, increasing as temperature decreased. There was significant difference in gross energy consumption, metabolic energy, excrement energy between adults and nonages. There was also a trend that food digestibility of pheasants increases as temperature increases. In the same season, the food digestibility of adults was better than that of nonages. Throughout spring, summer, autumn and winter, the metabolic energy of 4-year adults were 305.77±13.40 kJ/d, 263.67±11.89 kJ/d, 357.23±25.49 kJ/d and 403.12± 24.91 kJ/d, respectively, and the nonages were 284.86±17.22 kJ/d, 284. 66±15.16 kJ/d, 402. 26±31.46 kJ/d and 420. 30±31.98 kJ/d, respectively. The minimum metabolic energies were 247.65±21.81 g, 265.86±26.53 g, respectively for each group, detected between 4-year adults and 1-year nonages. Further study is needed to determine whether 29.6 C is the optimal temperature for the Elliot’s pheasant.

Keywords
Elliot’s pheasants; Energy budget; Seasonal variations

 
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