ABSTRACT
The behaviour and diet of the Tasman parakeet (Cyanoramphus cookii) have not been quantitively described. We quantified the relative frequency of behaviours and diversity of food items for the species during autumn and winter to help refine the current management of the species. We also collected information on the availability of one of their main foods: niau (Rhopalostylis baueri) fruits. Parakeets fed on fruit pulp and seeds of eight plant species. Niau fruits represented 44% of total feeding bouts indicating that this is an important food item during the autumn-winter period. The most common behavioural state during our observations was feeding (30% of behavioural states). Our estimate of niau fruit availability in the core area of Tasman parakeet occurrence indicates approximately 1.2 million fruits during the peak of fruiting in spring. Tasman parakeets are generalists, but niau fruits represent an abundant and important resource. Although niau are common and produce large quantities of fruit, introduced rats (Rattus spp.), potentially represent significant competitors to Tasman parakeets, because they also feed on niau fruits. Ongoing control of rats is thus critical to maintain large quantities of native fruits to sustain a growing population of Tasman parakeets.
Acknowledgements
We thank staff from the Norfolk Island National Park for logistical support and assistance in the field: Cassandra Jones, Abi Smith, Mel Wilson, Joel Christian, Kenny Christian, Ross Quintal and Dids Evans. We also thank Michael Skirrow, Serena Simmonds, Amy Waldmann, Akshya Ilangovan, Matt Upton and Jess Barr for assistance during data collection. We obtained financial and logistical support to conduct this research from the School of Natural and Computational Sciences, Massey University, The Mohamed bin Zayed Species Conservation Trust (Project number 142510085), the Auckland Zoo Conservation Fund, the World Parrot Trust and the Parrot Society of the UK.
Disclosure statement
No potential conflict of interest was reported by the author(s).