The effect of food texture on eruption rate and length of incisor teeth in squirrel (Funambulus pennantii)
The purpose of this study was to evaluate the effect of food texture on incisor length and eruption rate in squirrels (Funambulus pennantii). The current study was carried out from July 1 to August 30, 2016. A total of 15 animals were divided into three groups, with five animals in each group. The g...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Society of Eminent Biological Scientists
2024-01-01
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| Series: | International Journal of Applied and Experimental Biology |
| Subjects: | |
| Online Access: | https://submissions.eminentscientists.com/index.php/IJAEB/article/view/60 |
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| Summary: | The purpose of this study was to evaluate the effect of food texture on incisor length and eruption rate in squirrels (Funambulus pennantii). The current study was carried out from July 1 to August 30, 2016. A total of 15 animals were divided into three groups, with five animals in each group. The groups were named A, B, and C. These groups were divided according to the type of food provided to animals as "hard food," "soft food," and "mixed food." This study reveals that the consistency of the diet affected the incisor length by decreasing or increasing the eruption rate. The hard food increased the eruption rate, which lowered down the incisor size (decreased lower teeth 8.56 ± 0.02 mm to 7.56 ± 0.07 mm). The other group, which was fed soft food, showed increased incisor size (increased lower incisor from 8.54 ± 0.02 mm to 10.36 ± 0.05 mm) with a decreased eruption rate. This study also showed that when animals were regularly provided with hard or soft food in the beginning, they showed a greater response, but later on, they maintained this by their homeostatic action. When hard food was provided to the individuals at the start (days 10 and 20), they showed a high eruption rate with a significant decrease in length (from 8.56 ± 0.02 mm to 7.64 ± 0.10 mm) and after that (days 40 and 60) they showed a low eruption rate with a little change in length (from 7.64 ± 0.10 mm to 7.56 ± 0.07 mm). A similar response was found with soft foods; they also showed a significant response to the food texture. At the start of the experiment, there was a low eruption rate with an increase in incisor size (from 8.54 ± 0.02 mm to 9.72 ± 0.03 mm), but after day 20, they showed a little difference in incisor length (from 9.72 ± 0.03 mm to 10.36 ± 0.05 mm) |
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| ISSN: | 2790-6523 2790-6531 |