Effect of adult diet on nutritional status and fecundity of Anastrepha fraterculus (Diptera: Tephritidae) females.

GOANE, L.; MEDINA PEREYRA, P; CASTRO, F.; RUIZ, M. J.; JUÁREZ, M. L.; SEGURA, D.F.; VERA, M.T.

Congreso; 9th Meeting of the Tephritid Workers of the Western Hemisphere; 2016

Reproductive potential of insect?s female depends on their nutritional status and therefore on the diet they ingest. Attaining high fecundity levels in females is crucial for mass-rearing and pest management. The South American fruit fly A. fraterculus, an important fruit pest, is feasible to be controlled with SIT and natural enemies. Both environmentally-friendly techniques require mass rearing. Here, we evaluated the effect of different artificial diets on nutritional status and fecundity of A. fraterculus females. We considered six diets in which sugar, one of three types of protein (of different cost) and the presence or absence of wheat germ were combined in a 3:1 or 3:1:1 ratio. Females were kept in groups of fifteen individuals until sexual maturity with one of these six diets and water ad libitum. The nutritional status of females was determined at sexual maturity. Protein content was assessed with Bradford?s method; and lipid, carbohydrate and glycogen content with Van Handel?s method. To analyze the effect of diet on fecundity, mated females were placed in groups of five individuals in plastic containers and provided an oviposition substrate during twelve days subsequent to mating. Females fed yeast extract and hydrolyzed yeast had higher lipid content, lower glycogen content and laid more eggs than females fed brewer?s yeast. The protein content was higher in females fed brewer?s yeast (with or without germ) and yeast extract with wheat germ, compared with other treatments. The addition of wheat germ in the diet also increased the number of eggs laid. We propose to evaluate brewer?s yeast (a protein source of low cost) with higher proportion of wheat germ to determine whether it is possible to reach fecundity levels comparable to those obtained with the other, more expensive, protein sources.