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Metwally, A., AbdAllah, A., Gamal El- Din, H., El Moghazy, M., El-Sadawy, A. (2016). BIOLOGICAL ASPECTS OF ACARID MITE , TYROPHAGUS NEISWANDERI REARED UNDER LABORATORY CONDITIONS ON TWO FOOD TYPES. Menoufia Journal of Plant Protection, 1(3), 139-145. doi: 10.21608/mjapam.2016.176674
A.M. Metwally; A.A. AbdAllah; Hala M. Gamal El- Din; M.M. El Moghazy; Amany A. El-Sadawy. "BIOLOGICAL ASPECTS OF ACARID MITE , TYROPHAGUS NEISWANDERI REARED UNDER LABORATORY CONDITIONS ON TWO FOOD TYPES". Menoufia Journal of Plant Protection, 1, 3, 2016, 139-145. doi: 10.21608/mjapam.2016.176674
Metwally, A., AbdAllah, A., Gamal El- Din, H., El Moghazy, M., El-Sadawy, A. (2016). 'BIOLOGICAL ASPECTS OF ACARID MITE , TYROPHAGUS NEISWANDERI REARED UNDER LABORATORY CONDITIONS ON TWO FOOD TYPES', Menoufia Journal of Plant Protection, 1(3), pp. 139-145. doi: 10.21608/mjapam.2016.176674
Metwally, A., AbdAllah, A., Gamal El- Din, H., El Moghazy, M., El-Sadawy, A. BIOLOGICAL ASPECTS OF ACARID MITE , TYROPHAGUS NEISWANDERI REARED UNDER LABORATORY CONDITIONS ON TWO FOOD TYPES. Menoufia Journal of Plant Protection, 2016; 1(3): 139-145. doi: 10.21608/mjapam.2016.176674

BIOLOGICAL ASPECTS OF ACARID MITE , TYROPHAGUS NEISWANDERI REARED UNDER LABORATORY CONDITIONS ON TWO FOOD TYPES

Article 2, Volume 1, Issue 3, November and December 2016, Page 139-145  XML PDF (623.7 K)
Document Type: Original Article
DOI: 10.21608/mjapam.2016.176674
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Authors
A.M. Metwally1; A.A. AbdAllah1; Hala M. Gamal El- Din2; M.M. El Moghazy3; Amany A. El-Sadawy4
1Agric. Zoology and Nematology Dept. Faculty of Agriculture, Alazhar University
2Biological and Environmental Science Dept. Fac. Home Economic, Tanta, Alazhar University
3Agric. Zoology and Nematology Dept. Faculty of Agriculture, Alazhar University.
4Biological and Environmental Science Dept. Fac. Home Economic, Tanta, Alazhar University.
Abstract
This workwasconducted to determine the effect of  yeast and processed meat (lanshon) as food source on the biology of the acarid mite, Tyrophagus neiswanderi under laboratory conditions  of  28 ± 2°C and 65 % RH.  The results showed that the longevity period was significantly different between the two food types  . Yeast treatment had significantly high generation time with average 22.45 days, while in the salted fresh meat  showed significantly shorter longevity time with average 21.15 days. Furthermore, there were significant differences between  the two food types  indaily rate of eggs per female. Yeast treatment exhibited higher average daily rate of eggs recorded  13.65 egg, compared  with 11.21 egg at salted fresh meat.
Keywords
Biology; Tyrophagus neiswanderi; Generation time; Daily rate
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