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DOI:

https://doi.org/10.56612/ijaaeb.v1i1.60

The effect of food texture on eruption rate and length of incisor teeth in squirrel (Funambulus pennantii)

Authors

  • Muhammad Azam Sheikh Department of Zoology Division of Science & Technology University of Education Lahore, Punjab Pakistan

  • Hassan Raza Khan Department of Zoology, Islamia University of Bahawalpur, Punjab, Pakistan

  • Nuzhat Sial Department of Zoology, Islamia University of Bahawalpur, Punjab, Pakistan

  • Nisar Ahmad Department of Zoology, University of Jhang, Punjab, Pakistan

  • Ghulam Mustafa Department of Zoology, Islamia University of Bahawalpur, Punjab, Pakistan

  • Muhammad Sheraz Department of Zoology, University of Veterinary and Animal Sciences Lahore, Punjab, Pakistan

Keywords:

Enamel eruption, Diet, Hard and soft food, Tooth wear

Abstract

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)

Author Biographies

Hassan Raza Khan, Department of Zoology, Islamia University of Bahawalpur, Punjab, Pakistan

Department of Zoology, Islamia University of Bahawalpur, Punjab, Pakistan

Nuzhat Sial, Department of Zoology, Islamia University of Bahawalpur, Punjab, Pakistan

Department of Zoology, Islamia University of Bahawalpur, Punjab, Pakistan

Nisar Ahmad, Department of Zoology, University of Jhang, Punjab, Pakistan

3Department of Zoology, University of Jhang, Punjab, Pakistan

Ghulam Mustafa, Department of Zoology, Islamia University of Bahawalpur, Punjab, Pakistan

Department of Zoology, Islamia University of Bahawalpur, Punjab, Pakistan

Muhammad Sheraz, Department of Zoology, University of Veterinary and Animal Sciences Lahore, Punjab, Pakistan

Department of Zoology, University of Veterinary and Animal Sciences Lahore, Punjab, Pakistan

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Published

2024-01-02

How to Cite

Sheikh, M. A., Khan, H. R., Sial, N., Ahmad, N., Mustafa, G., & Sheraz, M. (2024). The effect of food texture on eruption rate and length of incisor teeth in squirrel (Funambulus pennantii). International Journal of Applied and Experimental Biology, 3(1), 1–6. https://doi.org/10.56612/ijaaeb.v1i1.60

Issue

Section

Animal Biology

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