Open AccessFlavor ingredients in the rodenticide formulation to improve consumption rate and mortality of house rat (Rattus tanezumi L.)
Author(s) -
Dwi Arinda Syahputri,
Swastiko Priyambodo
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/468/1/012005
Subject(s) - rodenticide , toxicology , biology , medicine
House rat ( Rattus tanezumi L.) is an urban pest that are disturbing in the settlements habitat. It can cause destruction and as a reservoir of pathogen to human. Control efforts have been conducted, both non-chemical and chemical. A flavoring ingredient in the formulation of rodenticide is required for chemical control. The objective of this study was to investigate the preference of house rat to flavor ingredients i.e. egg, sugar, monosodium glutamate, cooking oil, and soy sauce. The benefit of this research is to provide information and knowledge on the preference of house rat to the flavor type combined with rodenticide. These ingredients could be attractive enough to combine with acute rodenticide (zinc phosphide) and chronic rodenticide (coumatetralyl) for application in the field. Research conducted at Vertebrate Pest Laboratory, Dept. of Plant Protection, IPB Univ. for 6 month. Preliminary trial conducted to test the different concentration of several flavoring ingredients. Then, it mixed with 2 rodenticides, acute and chronic. The preliminary trial indicated that 10% of egg was the most preferable bait. The daily consumption on acute rodenticide (1.29 g) was significantly different to positive control (0.24 g). On the other hand, the consumption on chronic rodenticide was very high (3.34 g) and significantly different to negative control (2.18 g) and positive control (0.21 g). Mortality rate of test animal on acute and chronic rodenticide was 80% and 90%, respectively.