Squirrel Glider - Nswfmpa.org

TABLE OF CONTENTS1 INTRODUCTION..................................................................................................... 52 TAXONOMY ............................................................................................................ 72.1 NOMENCLATURE .................................................................................................. 72.2 SUBSPECIES .......................................................................................................... 72.3 RECENT SYNONYMS ............................................................................................. 72.4 OTHER COMMON NAMES ..................................................................................... 73 NATURAL HISTORY ............................................................................................. 83.1 MORPHOMETRICS ................................................................................................ 83.1.1 Mass And Basic Body Measurements ............................................................. 83.1.2 Sexual Dimorphism ......................................................................................... 83.1.3 Distinguishing Features .................................................................................. 93.2 DISTRIBUTION AND HABITAT ............................................................................... 93.3 CONSERVATION STATUS .................................................................................... 103.4 DIET IN THE WILD .............................................................................................. 113.5 LONGEVITY ........................................................................................................ 133.5.1 In the Wild ..................................................................................................... 133.5.2 In Captivity.................................................................................................... 133.5.3 Techniques Used to Determine Age in Adults ............................................... 134 HOUSING REQUIREMENTS .............................................................................. 154.1 EXHIBIT/ENCLOSURE DESIGN ............................................................................ 154.2 HOLDING AREA DESIGN .................................................................................... 154.3 SPATIAL REQUIREMENTS ................................................................................... 154.4 POSITION OF ENCLOSURES ................................................................................. 154.5 WEATHER PROTECTION ..................................................................................... 154.6 TEMPERATURE REQUIREMENTS ......................................................................... 154.7 SUBSTRATE ........................................................................................................ 154.8 NEST BOXES AND/OR BEDDING MATERIAL ........................................................ 164.9 ENCLOSURE FURNISHINGS ................................................................................. 165 GENERAL HUSBANDRY .................................................................................... 175.1 HYGIENE AND CLEANING ................................................................................... 175.2 RECORD KEEPING .............................................................................................. 175.3 METHODS OF IDENTIFICATION ........................................................................... 175.4 ROUTINE DATA COLLECTION ............................................................................. 186 FEEDING REQUIREMENTS .............................................................................. 196.1 CAPTIVE DIET .................................................................................................... 196.2 SUPPLEMENTS .................................................................................................... 206.3 PRESENTATION OF FOOD .................................................................................... 217 HANDLING AND TRANSPORT ......................................................................... 222