Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 109983
Title Feeding responses by female Pieris brassicae butterflies to carbohydrates and amino acids
Author(s) Romeis, J.; Wäckers, F.L.
Source Physiological Entomology 25 (2000). - ISSN 0307-6962 - p. 247 - 253.
DOI https://doi.org/10.1046/j.1365-3032.2000.00188.x
Department(s) Laboratory of Entomology
PE&RC
Publication type Refereed Article in a scientific journal
Publication year 2000
Abstract Most Lepidoptera feed during the adult stage on carbohydrate-rich food sources, primarily floral nectar. However, little is known about the factors leading to the acceptance of a possible food source. It is reported that butterflies select for nectar rich in sucrose and amino acids. This suggests that the insects have developed a sensitivity to these nectar compounds. We tested females of the large cabbage white, Pieris brassicae L. (Lepidoptera: Pieridae) for their responses to 10 different nectar- or honeydew-sugars after either tarsal or proboscis stimulation. In no-choice experiments, food-deprived P. brassicae showed the strongest response to sucrose, followed by fructose. Other sugars, including galactose, glucose, maltose, mannose, melezitose, melibiose, raffinose and trehalose, did not elicit a feeding response. Mixtures of essential or common non-essential amino acids did not stimulate feeding. In a choice situation, P. brassicae preferred sucrose over fructose, whereas they accepted a sucrose and amino acid solution equally to a plain sucrose solution. The results indicate that for P. brassicae, feeding is mainly elicited by sucrose and fructose.
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