Potency of Brown Sugar as a Nectar Substitute for Trichoglossus haematodus in Captivity

Abstract

Trichoglossus haematodus (Linnaeus, 1771) is nectarivorous bird that feed on nectar as a source of carbohydrate. In captivity, it is not practical to provide a continued diet of nectar from the flowers. Therefore, this study aimed to find other carbohydrate sources such as brown sugar as substitute nectar for T. haematodus. Twelve wild T. haematodus in four cages offered five types different brown sugar solution with different concentrations. Since brown sugar has low protein content, therefore the birds also offered commercial baby biscuit to meet the protein requirement. The results showed that the birds like to consume all types of brown sugar solution with sugar concentration up to 40% . However, the siwalan brown sugar solution was the most favored by the bird. over the other type of brown sugar solutions (aren, coconut, sugar cane and regular commercial "palm" brown sugar). Furthermore, the result showed that the birds prefer commercial baby biscuit was soaked in the brown sugar solution with concentration 20%. This study provides the information that the brown sugar solution based diet has potency as an alternative carbohydrate source to substitute nectar for T. haematodus in captivity which is more practical and can increase the survival rate in birds.

Effect of Sweetness Level and Amino Acid Composition of Palm Sugar on Feed Intake of Trichoglossus haematodus in Captivity

“…Yin et al (2017) stated that the lysine level in the diet will adjust feed intake, it can modify the secretion of satiety hormones (leptin and cholecystokinin). According to Namroud et al (2008), amino acid metabolite levels have been reported to serve as signals to regulate feed intake through an appetite-controlling mechanism., In this study showed that the lorikeets were fed palm sugar solution diet still look healthy and have shined, brightly coloured and smooth plumage the same as reported by Prijono and Rachmatika (2019). It seems that the amino acids content in the palm sugar solution diets were able to meet the amino acid requirement by the birds, especially lysin in siwalan sugar.…”

“…Furthermore, this study found that if three grams baby biscuits added to the palm sugar solution diets, the feed intake of nipah sugar was significantly higher (51.78±10.00 g) than the siwalan (41.75±10.26 g), and the other palm sugars (Table 2.). According to Prijono and Rachmatika (2019), siwalan sugar solution diet added with baby biscuit have higher energy content than siwalan sugar solution diet without baby biscuit. Therefore the birds were fed diets with high energy content, reduce the amount of feed intake.…”

“…In order to meet the protein requirement for the birds, therefore the palm sugar solution as the primary diet should be added with other food as a protein source. Prijono and Rachmatika (2019) suggested that the commercial baby biscuit was chosen as an alternative for protein food since this biscuit has a sweet taste, contain 9% protein, rich in vitamin and minerals, and also favoured by the birds. This study showed that the feed intake of palm sugars added with commercial baby biscuit was also high especially in nipah sugar.…”

“…It seems that differences in sucrase activity will make specialist nectarivores are higher in assimilation efficiencies for sucrose than in generalists (Napier et al, 2013). Prijono and Rachmatika (2019) reported that the lorikeets consumed 76.41% of its diet in the form of the brown sugar solution and the birds look healthy. Therefore, they concluded that the brown sugar solution based diet has potential to be used as an alternative carbohydrate source to substitute nectar based diets for lorikeet (Trichoglossus haematodus) in captivity.…”

“…It is not practical to feed the birds with nectar in captivity. According to Prijono and Rachmatika (2019), nectar based diets could be substituted by the brown sugar solution based diet, which has potential to be used as an alternative carbohydrate source for T. haematodus in captivity. The major components of sugars are sucrose, fructose, glucose and maltose which make the sugars have a sweet taste (Sukoyo et al, 2014).…”