Influence of ambient temperature on reproduction ofthe red-headed cricket (Gryllus assimilis)

Autor

  • Natalia Hermansa Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie, Wydział Hodowli i Biologii Zwierząt, Katedra Zoologii i Dobrostanu Zwierząt
  • Kamil Kustra Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie, Wydział Hodowli i Biologii Zwierząt, Katedra Zoologii i Dobrostanu Zwierząt
  • Magdalena Trela Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie, Wydział Hodowli i Biologii Zwierząt, Katedra Zoologii i Dobrostanu Zwierząt
  • Marcin Lis Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie, Wydział Hodowli i Biologii Zwierząt, Katedra Zoologii i Dobrostanu Zwierząt https://orcid.org/0000-0001-7324-2383

DOI:

https://doi.org/10.55225/sti.403

Słowa kluczowe:

insects, insectariums, environmental conditions,

Abstrakt

Red-headed crickets were kept in glass insectariums equipped with drinkers, food containers and peat boxes for laying eggs. In the first stage of the experiment, the insects were divided into three groups, kept at 20°C, 25°C and 29°C, respectively. Three days after placing the crickets in the insectariums, the eggs were counted. In the second stage, the eggs (15 pcs.) were placed in boxes with peat in insectariums and exposed to the same temperatures as the females were kept at 20°C, 25°C and 29°C respectively, and the time in which the larvae hatch in each container was observed.
It was found that the thermal conditions of the environment influence the number of eggs laid by female Gryllus assimilis and the length of the embryonic period in red-headed crickets. It is estimated that in the temperature range of 20–29°C, increasing the temperature by 1°C shortens the time needed to hatch the larvae from the eggs by 2 days.

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Insectarium in the 2nd stage of the experiment

Opublikowane

2023-03-31

Jak cytować

Hermansa, N. ., Kustra, K., Trela, M. ., & Lis, M. . (2023). Influence of ambient temperature on reproduction ofthe red-headed cricket (Gryllus assimilis). Science, Technology and Innovation, 15(1-2), 38–44. https://doi.org/10.55225/sti.403

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