Table 1. The effect of food on the fat body mass, hemolymph composition, thermal tolerance and activity of Thorectes lusitanicus.

	Food source
	Acorns	Cow dung	Samples/diet
Fat body (% body mass)	11.26±2.85	2.46±0.85	n = 10
Glycerol (g/L)	0.027±0.009	0.017±0.0002	n = 10
Protein (mg/ml)	129.29±16.36	28.34±4.13	n = 10
SCP (°C)	−13.48±1.15	−8.50±2.17	n = 10
THA (°C)	0.64±0.04	0.41±0.02	n = 5
Palmitic acid (mg/ml)	1.25±0.25	0.39±0.06	n = 3
Palmitoleic acid (mg/ml)	0.12±0.01	0.04±0.04	n = 3
Stearic acid (mg/ml)	0.15±0.02	u.c.	n = 3
Oleic acid (mg/ml)	3.75±0.45	1.21±0.27	n = 3
Linoleic acid (mg/ml)	0.81±0.13	0.40±0.12	n = 3
Linolenic acid (mg/ml)	0.02±0.03	u.c	n = 3
Activity at 20°C (%)	91.3±2.4	43.6±7.9	n = 6
Activity at 10°C (%)	85.5±4.3	17.2±4.9	n = 6

(Mean ± sd). All measurements are statistically significant (P≤0.01) according to a Mann-Whitney non-parametric test. SCP: Supercooling point; THA: Thermal hysteresis; u.c.: undetectable concentrations (≈0).