Ontogenetic samples of endocranial volumes (EVs) from great apes and humans are critical for understanding the evolution of the brain growth pattern in the hominin lineage. However, high quality ontogenetic data are scarce, especially for nonhuman primates. Here, we provide original data derived from an osteological collection of a wild population of Pan troglodytes verus from the Taï Forest National Park, Ivory Coast. This sample is unique, because age, sex, and pedigree information are available for many specimens from behavioral observations in the wild. We scanned crania of all 30 immature specimens and 13 adult individuals using high‐resolution computed tomography. We then created virtual casts of the bony braincase (endocasts) to measure EVs. We also measured cranial length, width, and height and attempted to relate cranial distances to EV via regression analysis. Our data are consistent with previous studies. The only neonate in the sample has an EV of 127 cm3 or 34% of the adult mean. EV increases rapidly during early ontogeny. The average adult EV in this sample is 378.7 ± 30.1 cm3. We found sexual dimorphism in adults; males seem to be already larger than females before adult EV is attained. Regressions on cranial width and multiple regression provide better estimates for EV than regressions on cranial length or height. Increasing the sample size and compiling more high quality ontogenetic data of EV will help to reconcile ongoing discussions about the evolution of hominin brain growth. Am J Phys Anthropol 147:319–325, 2012. © 2011 Wiley Periodicals, Inc.

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Twenty four broilers (Ross) and 24 ducklings (Cherry berry) aged 45days were stunned and killed by conventional neck cut to evaluate the meat characteristics and fatty acid composition of breast meat. Breast meats were removed from each carcass at different post-mortem times. After complete processing, the breast meats were then placed in a polythene bag and kept in a cold storage room at 4°C for 7 days. The pH of meat samples at different post-mortem times, and meat characteristics and fatty composition at different storage times were evaluated. No significant differences were found in pH at different post-mortem times except at 30 min postmortem, where duck breast showed significantly lower pH than chicken breast. As expected, duck breast meat had significantly higher redness (a*), but lower lightness (L*) value compared to chicken breast. During whole storage time, the a* value remained constant in duck breast. Cooking loss (%) was higher in duck breast compared to chicken breast during the whole storage time. Shear force decreased with increasing storage time in both chicken and duck breast meat, moreover, it decreased rapidly in duck breast compared to chicken breast. The TBARS values increased with increasing storage time in both duck breast and chicken breast meat and was significantly higher in duck breast. The fatty acids (%) C14:0, C16:0, C16:1, C18:2 and C18:3 were significantly higher while C18:0 was significantly lower in duck breast compared to chicken. SFA was increased, while USFA and MUSFA decreased only in duck breast during the 7 day storage time.

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