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

Metwally, A.M.; AbdAllah, A.A.; Gamal El- Din, Hala M.; El Moghazy, M.M.; El-Sadawy, Amany A.

doi:10.21608/mjapam.2016.176674

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

Document Type : Original Article

Authors

¹ Agric. Zoology and Nematology Dept. Faculty of Agriculture, Alazhar University

² Biological and Environmental Science Dept. Fac. Home Economic, Tanta, Alazhar University

³ Agric. Zoology and Nematology Dept. Faculty of Agriculture, Alazhar University.

⁴ Biological and Environmental Science Dept. Fac. Home Economic, Tanta, Alazhar University.

10.21608/mjapam.2016.176674

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