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Macracanthorhynchus hirudinaceus in expanding wild boar (Sus scrofa) populations in Eastern Spain


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Título : Macracanthorhynchus hirudinaceus in expanding wild boar (Sus scrofa) populations in Eastern Spain
Autor : Lizana Martín, Víctor Manuel
Gortázar Schmidt, Christian
Prats, Raquel
Sánchez Isarria, Miguel Ángel
Carrión, María José
Cardells Peris, Jesús
Materias: JabalíesWild BoarEspañaSpainVeterinariaVeterinary medicineHelmintología veterinariaVeterinary Helminthology
Editorial : Springer Nature
Citación : Lizana, V., Gortazar, C., Prats, R., Sáchez-Isarria, M.A., Carrión, M.J. & Cardells, J. (2021). Macracanthorhynchus hirudinaceus in expanding wild boar (Sus scrofa) populations in Eastern Spain. Parasitology Research, vol. 120, pp. 919–927 (28 jan.). DOI: https://doi.org/10.1007/s00436-020-06975-y
Resumen : Prevalence and temporal evolution of the infection by the acanthocephalan Macracanthorhynchus hirudinaceus is studied in the Valencian Community (Eastern Spain), a region only recently fully colonized by the expanding native Eurasian wild boar (Sus scrofa). For 8 years, a total of 1486 wild boars were sampled in order to look for the parasite. The mean prevalence was 20.7% (95% CI, 18.6–22.8; 307/1486). We observed an increasing trend through time, both in the number of wild boars and affected districts. The prevalence of M. hirudinaceus rose in parallel to the annual capture of wild boars, and its presence has been expanding towards the East. A hotspot of M. hirudinaceus is located to the west of the study area, in Muela de Cortes Game Reserve, where 89.6% of the wild boars were positive for the infection, constituting one of the world’s highest known prevalence areas.
Descripción : Este recurso no está disponible en acceso abierto por política de la editorial.
URI : http://hdl.handle.net/10637/15115
ISSN : 0932-0113
1432-1955 (Electrónico)
Fecha de publicación : 28-ene-2021
Centro : Universidad Cardenal Herrera-CEU
Aparece en las colecciones: Dpto. Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos





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