First successful head‐start program of leatherback sea turtles (Dermochelys coriacea) in Thailand and proposed dietary strategy

Abstract

AbstractLeatherback sea turtle (Dermochelys coriacea) hatchlings have previously been kept alive for over a year in captive conditions but these were the few survivors of initially larger groups. In this report, newly hatched leatherback sea turtles were randomly harvested from two nests in Thailand and successfully reared before release back to the wild. In captivity, the survival of the turtles decreased sharply during the first 4 or 5 months, and then steadied until the end of the 12‐month trial. The survival of yearlings from one nest was 13.3% and from the other nest 46.7%. Their growth was exponential, reaching 1.36−3.35 kg (n = 9) at the end of program. The causes of death of the reared turtles were accidents (25.0−38.5%) and infections from water and live food (61.5−75.0%). The dietary requirements of the turtles were investigated by determining the digestibility of protein and carbohydrate in vitro, using enzymes from the digestive tracts of hatchlings that had died in an accident (70.1−92.9 g body weight). The results indicated that the most suitable source of protein was wheat gluten, followed by soybean meal, nonruminant meat and bone meal, fish meal, nonruminant meat meal, pork meal, and skimmed milk, while suitable carbohydrate sources were mashed cassava, corn, wheat flour, and alpha starch, followed by cereal meal and rice flour. Findings from the current report provide a practical protocol for head‐starting leatherback sea turtles, and indicate the possible basis of an effective artificial diet for this species.