Food Sorting by Collared Lemmings (Dicrostonyx groenlandicus) and Prairie Voles (Microtus ochrogaster): A Cautionary Note for Digestibility Studies

Food Grinding Behavior: A Review of Causality and Influential Factors

Food waste is a common issue arising from grinding of food by experimental animals, leading to excessive food scraps falling into cages. In the wild, animals grind food by gnawing vegetation and seeds, potentially damaging the ecological environment. However, limited ecology studies have focused on food grinding behavior since the last century, with even fewer on rodent food grinding, particularly recently. Although food grinding's function is partially understood, its biological purposes remain under-investigated and driving factors unclear. This review aims to explain potential causes of animal food grinding, identify influencing factors, and discuss contexts and limitations. Specifically, we emphasize recent progress on gut microbiota significance for food grinding. Moreover, we show abnormal food grinding is determined by degree of excess normal behavior, emphasizing food grinding is not meaningless. Findings from this review promote comprehensive research on the myriad factors, multifaceted roles, and intricate evolution underlying food grinding behavior, benefiting laboratory animal husbandry and ecological environment protection, and identifying potential physiological benefits yet undiscovered.

Effect of Food Restriction on Food Grinding in Brandt's Voles

Food grinding is supposed to be influenced by multiple factors. However, how those factors affecting this behavior remain unclear. In this study, we investigated the effect of food restriction on food grinding in Brandt's voles (Lasiopodomys brandtii), as well as the potential role of the gut microbiota in this process, through a comparison of the variations between voles with different food supplies. Food restriction reduced the relative amount of ground food to a greater extent than it lowered the relative food consumption, and altered the abundance of Staphylococcus, Aerococcus, Jeotgalicoccus, and Un--s-Clostridiaceae bacterium GM1. Fecal acetate content for the 7.5 g-food supply group was lower than that for the 15 g-food supply group. Our study indicated that food restriction could effectively inhibit food grinding. Further, Un--s-Clostridiaceae bacterium GM1 abundance, Aerococcus abundance, and acetate content were strongly related to food grinding. Variations in gut microbial abundance and short-chain fatty acid content induced by food restriction likely promote the inhibition of food grinding. These results could potentially provide guidance for reducing food waste during laboratory rodent maintenance.

Effects of price and pellet type on food waste in mice

When laboratory mice are provided with free access to food, they often fragment their food such that it collects on the cage floor - wasted. An operant analysis of food waste, however, has not yet been conducted. The purpose of the present study was to evaluate the effect of response requirement and pellet type on food waste using a behavioral economic paradigm. Sixteen mice responded under a series of escalating fixed ratio schedules. Nose pokes were reinforced with either a grain-based pellet or a fiber-based pellet (diluted with non-digestible cellulose) across conditions. We found that mice spilled a greater percent of the total earned pellets at low response requirements. Additionally, mice spilled more fiber-based pellets relative to grain-based pellets. This difference was most pronounced when the fixed ratio requirement was low and was attenuated as the fixed ratio was increased, and this decrease in food waste across prices was well accounted for by an exponential model. Mice may have been extracting the calorically dense components of the fiber-based pellets only when the schedule of reinforcement was rich. When the schedule of reinforcement was lean, responding for a new pellet likely was a more functional behavior than fragmenting a pellet and discarding portions.

Can seeds help mice with the daily grind?

Some laboratory mice gnaw food pellets without ingesting much of the gnawed material, resulting in the production of waste material called ‘orts’. The fact that this food grinding behavior is not seen in all individuals of a particular strain suggests that it might be abnormal, and thus indicate a welfare concern. Furthermore, the increased rate of feed consumption and cage soiling is undesirable from a husbandry perspective. To try to determine possible motivations for the behavior, and identify potential treatments, outbred Crl:CD1(Icr) mice exhibiting food grinding were selected for one of three treatments placed in the feeder: no enrichment, a chewing device, or sunflower seeds. Both enrichment groups showed a significant decrease ( P < 0.05) in ort production when compared with baseline measurements, but only mice provided with sunflower seeds maintained the decreased rate of food wastage after the treatment was withdrawn. A relationship between body weight and ort production was also found, in that cages with greater average body weights had lower levels of ort production. This suggests that a simple need to gnaw cannot alone explain food grinding, and that a nutritional motivation may also be involved.

The extent and function of 'food grinding' in the laboratory mouse (Mus musculus)

Many laboratory rodents grind their food into crumbs that are discarded at the bottom of the cage (sometimes called orts). This can have substantial impacts on measures of food intake and assimilation efficiency. We quantified food grinding in two laboratory mouse strains on eight different diets and distinguished between two hypotheses of why food grinding occurs: a stereotypic behaviour due to a lack of environmental enrichment, or part of an optimal food intake strategy. Orts were quantified when mice were exposed to environmental enrichment and when offered diets of differing energetic quality. Grinding was significantly different between diets, but not between strains, although there was a significant diet by strain interaction. Ort production was lowest on the hardest diets. Not accounting for orts could affect food intake estimates by up to 31.8% and assimilation efficiency by up to 16.7%. Environmental enrichment increased physical activity, but did not reduce grinding. Mice selected the higher energy density components of the food. We suggest a refinement of the current methodology for measuring food intake is essential, primarily because failure to take ort production into account created inaccurate estimates of food intake and assimilation efficiency in mice. Adding environmental enrichment is unlikely to reduce food grinding, but careful choice of diet will reduce the errors.

Food wasting by house mice: variation among individuals, families, and genetic lines

Under ad libitum conditions, laboratory house mice (Mus domesticus) fragment considerable amounts of pelleted food and leave it scattered in their cages. The proportion of food thus wasted (in relation to food eaten) varies remarkably among individuals, from 2% to 40%, but is highly consistent in consecutive trials, even when the mice were moved from 22 to -10 degrees C and food consumption doubled. Food wasting did not differ either between the sexes or between genetic lines that had been selected (10 generations) for high voluntary wheel-running behavior (n=4) and their unselected control lines (n=4). However, it varied significantly among replicate lines within the selection groups and among families within the lines (coefficient of intraclass correlation for full sibs, rhof=0.41 in room temperature trials and rhof=0.34 in cold trials). Moreover, the percent of food wasted was negatively correlated with food consumption in the cold trials (males: r=-.36, females: r=-.20) and with total litter mass at weaning (the litters into which they were born; r=-.24), two traits that may affect Darwinian fitness. We conclude that food wastage should not be ignored without justification in calculations of food consumption. In addition, "table manners" can convey reliable information about family origin of an individual and its quality, and therefore could potentially play a role in establishment of social status.