Feeding ecology of the green sea turtle (Chelonia mydas) in the Galapagos Islands—CORRIGENDUM

Dolphins and sea turtles may host zoonotic parasites and pathogenic bacteria as indicators of anthropic pressure in the Gulf of Taranto (Northern Ionian Sea, Central-Eastern Mediterranean Sea)

“…trophic conditions, deep/shallow waters, pelagic/benthic diet, food intake rate, type of food). For example, focusing on the feeding habits of sea turtles, the loggerhead feeds primarily on gelatinous plankton (jellyfish and tunicates) and crustaceans and molluscs, with fish and squid as supplementary items (Ladisa et al 2010 ) whereas green sea turtles are thought to be largely herbivorous at most life history stages (Bjorndal 1997 ) even if during the post-pelagic stage this species is likely to be omnivorous (Godley et al 1998 ), foraging on a variety of resources including animal prey (Lazar et al 2010 ; Carrion-Cortez et al 2010 ). The differences in diet composition of sea turtle species could explain the positivity of loggerheads to Cryptosporidium and the negativity of green sea turtles to the same parasite.…”

Osteological and vascular morphology and electrolyte homeostasis of sea turtles

“…Cc are also omnivorous, eating crustaceans and shellfish throughout their lives [7,40]. Cm are omnivorous until maturity and turn herbivorous when they mature and complete migration [8,10]. The preference for feeding habits changes in response to the availability of food resources in their habitat [7].…”

Improving rehabilitation outcomes using metabolomics: Health, recovery and biomarkers of mortality in sick and injured green turtles (Chelonia mydas)

“…Branch-chain amino acids (BCAAs; leucine, isoleucine and valine) and aromatic amino acids (tyrosine, phenylalanine and tryptophan) were significantly reduced at the time of admission and increased throughout treatment, with noticeable changes already visible by medium-term (days 30-50) sampling (Figure 3). The simplest explanation is that the increase in amino acids reflects greater food intake of animals in the clinic, and in particular an increased consumption of animal protein during rehabilitation compared to a largely herbivorous diet of green turtles in the wild (Seminoff et al, 2002;Carrión-Cortez et al, 2010). This is supported by lower levels of 1methylhistidine (Figure 3), a well-established biomarker of meat consumption (Kochlik et al, 2018), at the time of admission that subsequently increased following initiation of a squid and fish diet during care.…”