Effects of long-term ethanol storage on muscle architecture

Muscle excursion and force potential can be estimated from architectural variables, including mass, volume, fascicle length, and density. These have been collected from fresh specimens, preserved specimens, and sometimes mixed samples of both. However, preservation alters the gross morphology of muscles. This study aims to quantify the effects of long-term storage on myological properties across a sample of fresh and ethanol preserved Mus musculus specimens ranging in storage time from 16 to 130 years. Masses, volumes, and densities of biceps femoris, quadriceps femoris, and triceps surae were measured, and histological cross-sections of some specimens were used to evaluate the microscale effects of long-term fluid preservation. For the remainder of the sample, chemically dissected fascicle lengths were measured to evaluate the fixation effects on the linear dimensions of muscle architecture. Relative muscle mass, volume, fascicle length, average fiber area, and density, and percent fiber area were regressed against years stored in ethanol. Muscle size dropped steeply between fresh and stored samples, ultimately decreasing by 62 and 60%, respectively. These losses correlate with histologically measured shrinking of average muscle fiber area. Density of stored specimens plateaued 5% below that of fresh ones. Although muscles lost mass and volume during ethanol storage, fascicle lengths did not shorten significantly (presumably because they were preserved attached on either end to bone). This study demonstrates that muscle mass, volume, and density of specimens stored long-term in ethanol should be corrected by factors of 2.64, 2.49, and 1.054 respectively for comparability to fresh specimens.

Brief communication: Maximum ingested bite size in captive western lowland gorillas (Gorilla gorilla gorilla)

OBJECTIVES

Previously, we found that maximum ingested bite size (V_b ), the largest piece of food an animal can consume without biting it into smaller pieces first, isometrically scales relative to body size in strepsirrhines and with negative allometry in anthropoids. In the current study, we rectify the omission of great apes from the earlier sample to now characterize the V_b of the entire size-range of the order.

MATERIALS AND METHODS

Five gorillas (Gorilla gorilla gorilla-G. g. gorilla) were studied to ascertain V_b in relation to the mechanical properties of five foods.

RESULTS

Gorilla V_b ranged from 166.38 cm³ (for the least obdurate food: watermelon) to 8 cm³ (for the most obdurate food: turnip), with an average V_b of 33.50 cm³ across all food types.

CONCLUSIONS

When these data were compared to those from our previous studies, we found that gorillas consumed relatively slightly smaller volumes of food compared to the trend found across primates. However, because the more frugivorous gorillas consumed relatively larger pieces of food than the large folivorous monkeys previously studied, including the gorilla data increased the slope of the linear regression between body mass and V_b in anthropoids. Thus, the addition of the largest living primate brings the anthropoid V_b trend closer to the V_b trend of the order. Notwithstanding, there is still negative allometry in anthropoid V_b , in contrast with the isometry in strepsirrhine V_b . Future research should include species with body masses between the smaller anthropoids and gorillas by studying the V_b of large papionids and the other great apes.

Maximum Bony Gape in Primates

Maximum jaw gape has important functional implications for behavior and feeding habits in primates. It has been suggested that gape is correlated to canine height and ingested food size. Extending these correlations to the fossil record would provide insights about the diets and/or social behavior of extinct primates. However, this can be problematic due to uncertainty about size and location of musculature, and it depends on reliability and repeatability of maximum gape estimation using only skeletal elements. In this study, maximum bony gape (MBG) was estimated using reliable landmarks and repeatable methods. The cranium was fixed in position and then the mandible was rotated and translated to the point immediately prior to loss of condyle-glenoid contact. Then it was photographed in a steady position using an adjustable wooden frame. This protocol allowed for photographs and linear measurements to be obtained for many museum specimens in a short time. The sample included 203 individuals, representing 42 species of primates. When scaled for body size, linear MBG correlates with maximum anesthetized gape (Hylander: Am J Phys Anthropol 150 (2013) 247-259), ingested food size (Perry and Hartstone-Rose: Am J Phys Anthropol 142 (2010) 625-635), and canine length but not condylar height. Anat Rec, 302:215-225, 2019. © 2018 Wiley Periodicals, Inc.

Biting mechanics and niche separation in a specialized clade of primate seed predators

We analyzed feeding biomechanics in pitheciine monkeys (Pithecia, Chiropotes, Cacajao), a clade that specializes on hard-husked unripe fruit (sclerocarpy) and resistant seeds (seed predation). We tested the hypothesis that pitheciine crania are well-suited to generate and withstand forceful canine and molar biting, with the prediction that they generate bite forces more efficiently and better resist masticatory strains than the closely-related Callicebus, which does not specialize on unripe fruits and/or seeds. We also tested the hypothesis that Callicebus-Pithecia-Chiropotes-Cacajao represent a morphocline of increasing sclerocarpic specialization with respect to biting leverage and craniofacial strength, consistent with anterior dental morphology. We found that pitheciines have higher biting leverage than Callicebus and are generally more resistant to masticatory strain. However, Cacajao was found to experience high strain magnitudes in some facial regions. We therefore found limited support for the morphocline hypothesis, at least with respect to the mechanical performance metrics examined here. Biting leverage in Cacajao was nearly identical (or slightly less than) in Chiropotes and strain magnitudes during canine biting were more likely to follow a Cacajao-Chiropotes-Pithecia trend of increasing strength, in contrast to the proposed morphocline. These results could indicate that bite force efficiency and derived anterior teeth were selected for in pitheciines at the expense of increased strain magnitudes. However, our results for Cacajao potentially reflect reduced feeding competition offered by allopatry with other pitheciines, which allows Cacajao species to choose from a wider variety of fruits at various stages of ripeness, leading to reduction in the selection for robust facial features. We also found that feeding biomechanics in sympatric Pithecia and Chiropotes are consistent with data on food structural properties and observations of dietary niche separation, with the former being well-suited for the regular molar crushing of hard seeds and the latter better adapted for breaching hard fruits.

Growing up tough: Comparing the effects of food toughness on juvenile feeding in Sapajus libidinosus and Trachypithecus phayrei crepusculus

Studies of primate feeding ontogeny provide equivocal support for reduced juvenile proficiency. When immatures exhibit decreased feeding competency, these differences are attributed to a spectrum of experience- and strength-related constraints and are often linked to qualitative assessments of food difficulty. However, few have investigated age-related differences in feeding ability relative to mechanical property variation across the diet, both within and among food types. In this study, we combined dietary toughness and feeding behavior data collected in the wild from cross-sectional samples of two primate taxa, Sapajus libidinosus and Trachypithecus phayrei crepusculus, to test the prediction that small-bodied juveniles are less efficient at processing tough foods than adults. We defined feeding efficiency as the time spent to ingest and masticate one food item (item bout length) and quantified the toughness and size of foods processed during those feeding bouts. To make the datasets comparable, we limited the dataset to foods processed by more than one age class and opened without tools. The overall toughness of foods processed by both species overlapped considerably, and juveniles and adults in both taxa processed foods of comparable toughness. Feeding efficiency decreased in response to increasing food toughness in leaf monkeys and in response to food size in both taxa. Age was found to be a significant predictor of bout length in leaf monkeys, but not in bearded capuchins. Juvenile S. libidinosus processed smaller fruits than adults, suggesting they employ behavioral strategies to mitigate the effect of consuming large (and occasionally large and tough) foods. We suggest future intra- and interspecific research of juvenile feeding competency utilize intake rates scaled by food size and geometry, as well as by detailed measures of feeding time (e.g., ingestion vs. mastication), in addition to food mechanical properties to facilitate comparisons across diverse food types and feeding behaviors.

Chewing efficiency and occlusal functional morphology in modern humans

The reduction of occlusal dimensions in early Homo is often proposed to be a functional adaptation to diet. With their smaller occlusal surfaces, species of early Homo are suggested to have reduced food-processing abilities, particularly for foods with high material properties (e.g., increased toughness). Here, we employ chewing efficiency as a measure of masticatory performance to test the relationships between masticatory function and food properties. We predicted that humans are more efficient when processing foods of lower toughness and Young's modulus values, and that subjects with larger occlusal surfaces will be less efficient when processing foods with higher toughness and Young's modulus, as the greater area spreads out the overall bite force applied to food particles. Chewing efficiency was measured in 26 adults using high-speed motion capture and surface electromyography. The dentition of each subject was cast and the occlusal surface was quantified using dental topographic analysis. Toughness and displacement-limited index were negatively correlated with chewing efficiency, but Young's modulus was not. Increased occlusal two-dimensional area and surface area were positively correlated with chewing efficiency for all foods. Thus, larger occlusal surface areas were more efficient when processing foods of greater toughness. These results suggest that the reduction in occlusal area in early Homo was associated with a reduction in chewing efficiency, particularly for foods with greater toughness. Further, the larger occlusal surfaces of earlier hominins such as Australopithecus would have likely increased chewing efficiency and increased the probability of fracture when processing tough foods.