The number of feathers coated with 0.6 mol magnesium
chloride, 1% almond oil, 0.1% quinine, 1% quinine,
anti-peck and angostura which were plucked did not differ
from each other. One percent garlic, 1% clove and 1% clove
oil coated feathers were less effective than the chemicals
mentioned before. In nature, many prey species combine
chemical defence mechanisms with other cues (bad taste,
bad smell, bright colour). This presumably evolved because
this offers better protection than single modes of defence
(Avery, 1985). Chemical agents such as garlic, clove and
almond have different active ingredients which probably
activate smell, irritation or taste and which are not mutually
exclusive. The addition of visual cues such as the darker
colours in the anti-peck and “Angostura Bitter” treatments,
exhibited an additional visual cue. However, they were not
as effective as 2% and 4% quinine coated feathers.
The number of feathers coated with 0.6 mol magnesiumchloride, 1% almond oil, 0.1% quinine, 1% quinine,anti-peck and angostura which were plucked did not differfrom each other. One percent garlic, 1% clove and 1% cloveoil coated feathers were less effective than the chemicalsmentioned before. In nature, many prey species combinechemical defence mechanisms with other cues (bad taste,bad smell, bright colour). This presumably evolved becausethis offers better protection than single modes of defence(Avery, 1985). Chemical agents such as garlic, clove andalmond have different active ingredients which probablyactivate smell, irritation or taste and which are not mutuallyexclusive. The addition of visual cues such as the darkercolours in the anti-peck and “Angostura Bitter” treatments,exhibited an additional visual cue. However, they were notas effective as 2% and 4% quinine coated feathers.
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