2014
DOI: 10.1111/phen.12049
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Physiological factors affecting the rapid decrease in protein assimilation efficiency by a caterpillar on newly‐mature tree leaves

Abstract: Lymantria dispar L. caterpillars have a decreased ability to assimilate protein from mature leaves of red oak (Quercus rubra) compared with young, expanding leaves. The present study determines whether the drop in protein assimilation efficiency (PAE) occurs during the rapid phase of leaf maturation. Several mechanisms that might account for decreased PAE are also examined: mature leaf tissues could resist being chewed efficiently, protein in mature leaf tissues could become difficult to extract, and other nut… Show more

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Cited by 8 publications
(39 citation statements)
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“…82–97%), starch has lower assimilation efficiencies from both immature and mature leaves (e.g. 37–57%) (Barbehenn et al ., ; R. V. Barbehenn, unpublished observations). This pattern of carbohydrate assimilation efficiencies is reported in some previously examined species of caterpillars on tree leaves (Horie et al ., ).…”
Section: Discussionmentioning
confidence: 99%
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“…82–97%), starch has lower assimilation efficiencies from both immature and mature leaves (e.g. 37–57%) (Barbehenn et al ., ; R. V. Barbehenn, unpublished observations). This pattern of carbohydrate assimilation efficiencies is reported in some previously examined species of caterpillars on tree leaves (Horie et al ., ).…”
Section: Discussionmentioning
confidence: 99%
“…The present study identifies a potentially important nutritional difference between trees in different families; protein in the mature leaves of species in the Salicaceae remains readily available to L. dispar compared with protein in the mature leaves of previously examined tree species in the Fagaceae and Aceraceae. Specifically, the PAE of L. dispar larvae remains near 70% from the mature leaves of poplar, aspen, cottonwood and willow, whereas it falls to 45–52% in L. dispar on mature red oak and sugar maple (Barbehenn et al ., , ). The changes in PAE are interpreted as largely being a result of protein extractability.…”
Section: Discussionmentioning
confidence: 99%
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