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Responses of tsetse flies (Diptera: Glossinidae) to natural and synthetic ox odours

Published online by Cambridge University Press:  10 July 2009

S.J. Torr ,
D.R. Hall  and
J.L. Smith
S.J. Torr*
Affiliation:
ODA Insect Pest Management Initiative, c/o Tsetse and Trypanosomiasis Control Branch, Harare, Zimbabwe
D.R. Hall
Affiliation:
Natural Resources Institute, Chatham, UK
J.L. Smith
Affiliation:
Natural Resources Institute, Chatham, UK
*
Dr S.J. Torr, NRI, Central Avenue. Chatham Maritime, Kent, ME4 4TB, UK.
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Abstract

In Zimbabwe, studies were made of the levels of known tsetse attractants present in natural ox odour. Typically an ox (400 kg) produced phenol (0.1 mg/h), 3-methylphenol (0.09 mg/h), 4-methylphenol (0.7 mg/h), 3-ethylphenol (0.01 mg/h), 4-ethylphenol (0.02 mg/h), 3- and 4-n-propylphenol (0.02 mg/h), l-octen-3-ol (0.01 mg/h), carbon dioxide (140 l/h), acetone (5 mg/h) and butanone (0.3 mg/h). Of these, only phenol, 4- and 3-methylphenol and carbon dioxide were always detected in ox odour. Studies were made of the numbers of Glossina pallidipes Austen and G. morsitans morsitans Westwood attracted to natural ox odour and synthetic odour, the latter consisting of blends of identified attractants dispensed at the doses naturally present in ox odour. Natural ox odour caught twice (P < 0.05) as many G. pallidipes and 1.5 (P < 0.05) times as many G. m. morsitans as the synthetic blend suggesting the presence of an unidentified attractant in ox odour. Passing ox odour through filters indicated that all attractants can be trapped on a combination of charcoal and sodalime filters but the unidentified attractant(s) may pass through a sodalime filter, and break through a charcoal filter used for more than 6 h. Increasing the dose of ketones in the synthetic odour from 2 to 100 mg/h doubled the catches at the source. Increases in ketone levels in hosts, induced by starvation or possibly trypanosomiasis, may increase attraction of tsetse to such animals.

Type
Research Article
Information
Bulletin of Entomological Research , Volume 85 , Issue 1 , March 1995 , pp. 157 - 166
Copyright
Copyright © Cambridge University Press 1995

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