0:00:02 > 0:00:03This is a thermal imaging camera,
0:00:03 > 0:00:06and we're going to be looking at some of the animals here
0:00:06 > 0:00:08in a way we've never done before.
0:00:08 > 0:00:09Look at these amazing images.
0:00:09 > 0:00:13This camera will reveal things about the animals we never normally see.
0:00:13 > 0:00:18So stand by for a unique perspective of them and us on today's show.
0:00:41 > 0:00:42Coming up,
0:00:42 > 0:00:47everyday Head of Section, Mark Tie, has over 900 hungry mouths to feed.
0:00:47 > 0:00:51We find out just how he does it.
0:00:51 > 0:00:56Could the latest technology save the life of Winston, the OAP rhino?
0:00:56 > 0:01:01And there's a lotta, lotta otter going on in Pets' Corner
0:01:01 > 0:01:03with some surprise new arrivals.
0:01:07 > 0:01:11But first we're going to look at some hot new technology,
0:01:11 > 0:01:14or should that be cool new technology?
0:01:14 > 0:01:17Whichever it is, these images of animals are taken
0:01:17 > 0:01:22using a cutting edge camera, which shows areas of heat in the body.
0:01:22 > 0:01:24For the very first time, this technology,
0:01:24 > 0:01:27otherwise known as thermal imaging,
0:01:27 > 0:01:30has been brought to the park to give the keepers and us
0:01:30 > 0:01:33a unique perspective on the park.
0:01:33 > 0:01:37But this is no gimmick; these cameras are being increasingly used
0:01:37 > 0:01:39to help diagnose conditions
0:01:39 > 0:01:42from sprains and arthritis to even cancer.
0:01:42 > 0:01:46We'll be using this amazing camera throughout the show
0:01:46 > 0:01:50to reveal some of the animals' best-kept secrets.
0:01:50 > 0:01:54We are tucked in the shelter at the East Africa Reserve.
0:01:54 > 0:01:57It's a little bit wet, but we are not deterred because we are here
0:01:57 > 0:02:02with a man called Dave Blain who is a thermal imaging specialist.
0:02:02 > 0:02:06Now, Dave, can you just tell us what this piece of kit does?
0:02:06 > 0:02:11Right, the thermal imaging camera is the latest technology.
0:02:11 > 0:02:16It's very much used in industry now, for medical and military purposes,
0:02:16 > 0:02:20and of course the local police force, Fire Brigade use it.
0:02:20 > 0:02:21And what does it actually show?
0:02:21 > 0:02:27What it does is actually picks up heat and radiation, and we use it
0:02:27 > 0:02:31very much for looking at body temperature in the medical field.
0:02:31 > 0:02:33You're then looking at the hot spots,
0:02:33 > 0:02:37or it can be reverted to look at cold spots.
0:02:37 > 0:02:42So the white areas are the hottest, closely followed by the red, while
0:02:42 > 0:02:46the blue and green colours indicate the coldest parts of the animal.
0:02:46 > 0:02:49We're here with the Head of Section, Andy Hayton.
0:02:49 > 0:02:54Andy, how do you think this is going to be useful for you
0:02:54 > 0:02:56looking at the animals in the East Africa Reserve?
0:02:56 > 0:03:01Possibly rheumatism, if an animal's lame we could possibly look to see if
0:03:01 > 0:03:03there's heat in the muscles,
0:03:03 > 0:03:06heat in joints for rheumatism, arthritis, things like that.
0:03:06 > 0:03:09And Andy, certainly a unique perspective for you.
0:03:09 > 0:03:14Looking at that, Dave, on this camel here, we've got a very hot head,
0:03:14 > 0:03:17but lots of the neck, it looks like just near the head,
0:03:17 > 0:03:20it's actually a lot colder than the rest of the body.
0:03:20 > 0:03:22Yeah, it's the thickness of the fur,
0:03:22 > 0:03:26so the blue is actually the hair, the body hair.
0:03:26 > 0:03:29Right, and then if we look at the giraffes that obviously
0:03:29 > 0:03:31don't have as much covering of hair,
0:03:31 > 0:03:34lots and lots of heat there.
0:03:34 > 0:03:37If you look from the head, down the neck, the neck is very hot.
0:03:37 > 0:03:39There's obviously a good blood supply up there,
0:03:39 > 0:03:43and like us, a lot of veins in the neck close to the surface,
0:03:43 > 0:03:46so possibly that's what's giving off that heat signature there.
0:03:46 > 0:03:50But what is interesting is that clearly in the places
0:03:50 > 0:03:54where you haven't got a great blood supply going through, the horns,
0:03:54 > 0:03:57that very horny place on the front of their head,
0:03:57 > 0:04:00- are giving off hardly any heat at all.- That's solid bone.
0:04:00 > 0:04:03If we could look at that big female there, Jolly,
0:04:03 > 0:04:05and we know she's on arthritic drugs.
0:04:05 > 0:04:08- Look at that. - The difference in the legs.
0:04:08 > 0:04:12You can clearly see on her right leg, it's a lot hotter than the other.
0:04:12 > 0:04:16Presumably you could then use this evidence, if we can use that word,
0:04:16 > 0:04:18when the vet, Duncan, comes along.
0:04:18 > 0:04:21You can say, "We saw this, could that reaffirm what you thought?"
0:04:21 > 0:04:24And help you with your diagnosis and treatment.
0:04:24 > 0:04:28This gives us another tool to help us look after our animals better,
0:04:28 > 0:04:31and the more tools we have to make their life more comfortable is good.
0:04:31 > 0:04:35And interestingly vets are using this technique more and more,
0:04:35 > 0:04:38as indeed will we later in the programme
0:04:38 > 0:04:42when we go around the safari park with Dave and his camera.
0:04:48 > 0:04:51Keeping the safari park running smoothly seven days a week,
0:04:51 > 0:04:5652 weeks a year, is a massive logistical operation.
0:04:56 > 0:05:00There are over 100 members of staff, responsible for everything
0:05:00 > 0:05:04from caring for the animals to maintaining the grounds.
0:05:04 > 0:05:05But of all the jobs,
0:05:05 > 0:05:10one of the most important is just keeping the animals well fed.
0:05:12 > 0:05:15With 900 animals in the park, there's a lot of mouths to feed,
0:05:15 > 0:05:18about 90 species, it's a big operation.
0:05:19 > 0:05:23Mark Tie is the keeper in charge of looking after the lake animals.
0:05:23 > 0:05:28He's also responsible for supplying food to the entire safari park.
0:05:28 > 0:05:33We have to make sure it's all done and ordered and delivered on time.
0:05:33 > 0:05:36Animals don't wait for anybody; they expect their food on time,
0:05:36 > 0:05:38at the right time, and in the right way.
0:05:38 > 0:05:43So we have to make sure we're on the ball and get it sorted it every day.
0:05:45 > 0:05:50Hardly a day goes by without a food delivery of some sort.
0:05:50 > 0:05:55With so many different species, each with their own dietary requirement,
0:05:55 > 0:05:58lake animals' keeper, Michelle Stephens,
0:05:58 > 0:05:59also has a lot on her plate.
0:05:59 > 0:06:02This is the feed store, is where it all happens.
0:06:02 > 0:06:07We make the feed up for the whole park, and distribute it to everyone.
0:06:07 > 0:06:10And it's important to keep the pantry organised.
0:06:10 > 0:06:14Dog biscuits and whole maize, which are given to the monkeys.
0:06:14 > 0:06:17Bran in this one, which is given to the giraffe.
0:06:17 > 0:06:20We've got some primate pellets; this is very good specialist diet
0:06:20 > 0:06:23for the monkeys and our gorilla as well.
0:06:23 > 0:06:28This is called Caswell Crunch, what some of the hoof stock have as well.
0:06:28 > 0:06:30Over here we've got the fruit and veg.
0:06:30 > 0:06:33The monkeys in particular are obviously big fruit eaters,
0:06:33 > 0:06:36and we get a lot of boxes of apples and oranges a year,
0:06:36 > 0:06:39obviously just for those alone.
0:06:39 > 0:06:42In this bin here, we've got the flamingo food,
0:06:42 > 0:06:46so a specialist diet for flamingos, it's got a colouring agent in it,
0:06:46 > 0:06:48which keeps the flamingos nice and pink.
0:06:48 > 0:06:51In the wild, flamingos go pink because of
0:06:51 > 0:06:55a natural substance in their food, but here they need that supplement.
0:06:55 > 0:06:58Over here we've got the linseed lozenges,
0:06:58 > 0:07:01it's what we give to the giraffe, just as a supplementary diet.
0:07:01 > 0:07:03We have chinchilla pellets.
0:07:04 > 0:07:07The other major thing is the fish delivery, which obviously
0:07:07 > 0:07:12is important to me for my animals, the sea lions and pelicans.
0:07:14 > 0:07:16We get this every six to eight weeks.
0:07:16 > 0:07:19It's a fair amount, keeps us going for a little while.
0:07:21 > 0:07:24Also here as well I've got some salt licks and some copper licks,
0:07:24 > 0:07:29given to the hoof stock, just a bit of vitamin boost for them really.
0:07:29 > 0:07:32We've got large mixed nuts, walnuts, brazil nuts, that sort of thing.
0:07:32 > 0:07:35And the parrots absolutely love these,
0:07:35 > 0:07:37so it's like a treat they get.
0:07:37 > 0:07:39And that's basically the whole feed room.
0:07:39 > 0:07:43Every year, between them, the animals consume 44 tons of meat...
0:07:46 > 0:07:4713 tons of fish...
0:07:48 > 0:07:54..42 tons of high fibre food, 8,000 bales of hay, 3,600 apples,
0:07:54 > 0:07:5929,000 oranges, 23,000 bananas,
0:07:59 > 0:08:0321,000 cabbages and 1,500 lettuces,
0:08:03 > 0:08:06plus a whole host of other fruit, vegetables,
0:08:06 > 0:08:08nuts, maize, bran, corn,
0:08:08 > 0:08:11biscuits and some very juicy bugs.
0:08:14 > 0:08:16First thing every morning,
0:08:16 > 0:08:20Mark loads up his van and heads off round the park.
0:08:20 > 0:08:23All the sections are keen to get their food as early as they can,
0:08:23 > 0:08:25so obviously we've got to get in early
0:08:25 > 0:08:29and get it all delivered as quick as possible.
0:08:29 > 0:08:30- Anything else you need?- That's all.
0:08:30 > 0:08:33That's all. All right, cheers, then.
0:08:33 > 0:08:36People just expect their food to arrive every morning,
0:08:36 > 0:08:40and sometimes don't appreciate what it takes to get it there.
0:08:40 > 0:08:44There's a lot of work that goes into making sure it's delivered on time.
0:08:44 > 0:08:48It's quite a big job to make sure that we don't forget anything,
0:08:48 > 0:08:51because if we do then it's on our heads be it, you know.
0:08:51 > 0:08:54We'll be back with Mark and Michelle later
0:08:54 > 0:08:57to discover who's the greediest feeder,
0:08:57 > 0:09:01and to find out about some of the strange things that animals eat.
0:09:10 > 0:09:14Down in the otter enclosure for over 30 years, the keepers have waited
0:09:14 > 0:09:20for the pitter-patter of tiny paws, but sadly none have come.
0:09:20 > 0:09:23Then earlier this season, to everyone's delight,
0:09:23 > 0:09:28Rosie produced her first litter and baby fever hit town.
0:09:28 > 0:09:31Just months later, there were more celebrations
0:09:31 > 0:09:36when a second litter arrived, and we've heard there's even more news,
0:09:36 > 0:09:40- so Ben's heading down to meet keeper, Rob Savin.- Morning, Rob.
0:09:40 > 0:09:42- Good morning. - So, tell me what's happened.
0:09:42 > 0:09:47It's brilliant stuff. We've got two new additions to the big family, yes.
0:09:47 > 0:09:48And the big family is huge already.
0:09:48 > 0:09:52Huge already, yes, eight already, and now an extra two little ones.
0:09:52 > 0:09:54So when was this?
0:09:54 > 0:09:55Only just under two weeks ago,
0:09:55 > 0:09:59so very small at the minute. Shall we go and have a little look at them?
0:09:59 > 0:10:02- They're inside, are they? - Yes, I check them every morning.
0:10:02 > 0:10:05What we have to do first, if I give you a pair of these,
0:10:05 > 0:10:07I'll let you go on in and do it.
0:10:07 > 0:10:09- We're OK going close to them? - Yeah, you should be all right.
0:10:09 > 0:10:12What I like to do every morning is while I can get the adults out,
0:10:12 > 0:10:16and give them some grub, and they all come out for that,
0:10:16 > 0:10:18I just lock them out, just briefly, just so that I can go in
0:10:18 > 0:10:20and give it a clean.
0:10:20 > 0:10:22- I don't want to be there for too long.- Of course.
0:10:22 > 0:10:25I check that they're all right, and keep an eye on them.
0:10:25 > 0:10:28So these gloves are so that I don't put my smell anywhere near them?
0:10:28 > 0:10:32Yeah. If you just rummage your hands gently into the straw bedding
0:10:32 > 0:10:34get a bit of the otters' smell on them
0:10:34 > 0:10:37so they know it's nothing to worry about, their babies,
0:10:37 > 0:10:39cos they can't see at the moment,
0:10:39 > 0:10:40they're pretty helpless for a while.
0:10:40 > 0:10:43Just get in there and have a little check.
0:10:43 > 0:10:46Probably somewhere at the back, if I just let you go on in.
0:10:46 > 0:10:49- Just see if the camera can come up. - Rummage your hands in the straw.
0:10:49 > 0:10:52- Am I OK stepping a bit in here? - Just gently step in.
0:10:52 > 0:10:56- Just over here.- Just have a rummage, very gently move some of the straw.
0:10:56 > 0:10:59Oh! You can just see them over in the corner there.
0:10:59 > 0:11:02- They're absolutely tiny. - They are at the moment.
0:11:02 > 0:11:03And what sort of things...
0:11:03 > 0:11:07Oh, I've just seen some movement, so that's probably...
0:11:07 > 0:11:11They're all right at the moment. They have been so far, so fingers crossed.
0:11:11 > 0:11:15- I don't want to disturb them. - It's early days at the moment.
0:11:15 > 0:11:17And is this what you do? Shall I put this back now?
0:11:17 > 0:11:19Yeah, gently cover them back over,
0:11:19 > 0:11:23then we'll let mum in and she can come and have a smell and stuff.
0:11:23 > 0:11:24That's what you'll do,
0:11:24 > 0:11:26check they're OK and there's no problems.
0:11:26 > 0:11:28Literally that's it at the moment,
0:11:28 > 0:11:31mum's pretty much doing everything on her own.
0:11:31 > 0:11:33The first time we had the babies in the past
0:11:33 > 0:11:36I was like a worried father, trying to get involved,
0:11:36 > 0:11:39should I intervene? But they know what they're doing,
0:11:39 > 0:11:41they're capable of sorting it out.
0:11:41 > 0:11:44So how long will they be suckling from Rosie?
0:11:44 > 0:11:47It's around 40 days, but to be honest the first time
0:11:47 > 0:11:51she had pups almost two years ago now, everything was by the book.
0:11:51 > 0:11:54It was eyes open 40 days, start eating solids around
0:11:54 > 0:11:56the same sort of time,
0:11:56 > 0:12:01outside at the appropriate time, which was about six or seven weeks.
0:12:01 > 0:12:04Last year it different, she brought them out after two weeks!
0:12:04 > 0:12:06We thought it was too early and were worrying.
0:12:06 > 0:12:10But there's no need to worry, because they grew up perfectly well.
0:12:10 > 0:12:14Are you confident they'll interact with the other otters here OK?
0:12:14 > 0:12:16I think they'll be fine. I mean, the initial thing
0:12:16 > 0:12:20when they start eating the solid food, I'll have to make sure that
0:12:20 > 0:12:22they're getting their fair share,
0:12:22 > 0:12:26and the original big pups aren't being greedy and taking it from them.
0:12:26 > 0:12:29But they should all be helping, the whole family should help.
0:12:29 > 0:12:33- Fantastic, well, congratulations once again.- Thank you.
0:12:33 > 0:12:35- Thank you for letting me see them. - No worries.
0:12:37 > 0:12:41Earlier we were looking at some of Longleat's animals
0:12:41 > 0:12:45in a whole new light, through a high-tech thermal imaging camera.
0:12:45 > 0:12:48This provides a temperature map of the animals,
0:12:48 > 0:12:53revealing hot spots, which could be cause for concern.
0:12:53 > 0:12:56It already showed up Jolly the giraffe's arthritic leg,
0:12:56 > 0:13:00so now up in the new area, head of section, Tim Yeo,
0:13:00 > 0:13:03is keen to put it to the test on some of his animals.
0:13:03 > 0:13:07He's asked thermal imaging photographer, David Blain,
0:13:07 > 0:13:08to take a look at Winston,
0:13:08 > 0:13:12the elderly rhino who's a favourite with the keepers and the public.
0:13:12 > 0:13:16Winston's been with us here at the park for a good number of years now,
0:13:16 > 0:13:19and he's a very popular rhino
0:13:19 > 0:13:24with the staff and certainly the public that visit the park.
0:13:24 > 0:13:28He will readily come up to the bars and he likes to be patted,
0:13:28 > 0:13:31and just to have that close contact with people.
0:13:31 > 0:13:36In the wild, rhinos rarely live beyond the age of about 30,
0:13:36 > 0:13:42but Winston's easily surpassed that, reaching the grand old age of 38.
0:13:42 > 0:13:46The keepers have kept him well for many years, but sadly,
0:13:46 > 0:13:50his age is catching up on him, and his health is an increasing concern.
0:13:50 > 0:13:55For a number of years, Winston has suffered with arthritic problems.
0:13:55 > 0:13:57He's getting on in years,
0:13:57 > 0:14:02and has been increasingly a problem to him, and it's been
0:14:02 > 0:14:05rather an upsetting thing to see over that sort of period of time.
0:14:05 > 0:14:08He has good times and particularly bad times,
0:14:08 > 0:14:11and it is certainly worrying because you don't know
0:14:11 > 0:14:14what's round the corner, you don't know what's coming.
0:14:14 > 0:14:17Tim has good reason to be so worried.
0:14:17 > 0:14:22Sadly Winston's condition is all too familiar.
0:14:22 > 0:14:26His long time companion, Babs, also suffered with arthritis.
0:14:27 > 0:14:30Last year at the age of 37,
0:14:30 > 0:14:33her condition worsened and her pain increased.
0:14:33 > 0:14:36So the decision was made to put her to sleep.
0:14:41 > 0:14:46Now there are signs Winston is displaying similar symptoms
0:14:46 > 0:14:50of arthritis which can be as crippling for animals
0:14:50 > 0:14:51as it is for humans.
0:14:51 > 0:14:55While Winston receives on-going treatment, it's not always easy
0:14:55 > 0:14:57to tell how well they are working.
0:14:57 > 0:15:01It's very difficult by looking at the animal
0:15:01 > 0:15:03to see the severity of the problem.
0:15:03 > 0:15:08All sort of remedies and things have been tried
0:15:08 > 0:15:12to ease the discomfort but he still seems to suffer.
0:15:12 > 0:15:16So, can thermal imaging provide an answer?
0:15:16 > 0:15:20If the arthritic areas can be accurately identified,
0:15:20 > 0:15:23it'd be a massive help for Tim and his team to target their treatment.
0:15:26 > 0:15:29What we would hope to see with arthritis is like...
0:15:29 > 0:15:33if you look at the joints, they'll be white, cos it's warmer.
0:15:33 > 0:15:39What happens is that it draws the blood to the surface to protect it.
0:15:39 > 0:15:41So that's how you can determine,
0:15:41 > 0:15:43cos it's blood obviously being warmer,
0:15:43 > 0:15:47you can see the problem areas.
0:15:47 > 0:15:49It just pinpoints it, spot on, especially on the back leg,
0:15:49 > 0:15:52on that joint you can see it quite clearly.
0:15:52 > 0:15:57And thermal imaging has one other massive benefit, it's non-invasive,
0:15:57 > 0:16:00which means Winston can be examined
0:16:00 > 0:16:04just by the use of the camera and without causing him any stress.
0:16:04 > 0:16:07Well, yes, it's very interesting looking at the pictures
0:16:07 > 0:16:13and actually seeing exactly whereabouts those heat sources are.
0:16:13 > 0:16:17It would be wonderful, I mean, obviously, to do it again
0:16:17 > 0:16:23after a period of time had elapsed to see if there were any changes.
0:16:23 > 0:16:26It's incredible technology, it really is.
0:16:26 > 0:16:30Surely it will help our vet very much
0:16:30 > 0:16:34to see whether these treatments are having any effect at all.
0:16:34 > 0:16:36And the hope is, of course,
0:16:36 > 0:16:38that that sort of technology could help in the future
0:16:38 > 0:16:44with these sort of conditions that are always going to be with us
0:16:44 > 0:16:46as animals advance in years.
0:16:46 > 0:16:51So thanks to this new technology, Tim has the opportunity to treat
0:16:51 > 0:16:55Winston's arthritis in a way they never could with Babs
0:16:55 > 0:16:58and keep him happy and healthy.
0:17:06 > 0:17:10There are about 900 animals at Longleat
0:17:10 > 0:17:13and most of them are quite fussy eaters.
0:17:17 > 0:17:21The keepers of each section make up the meals for each of their animals
0:17:21 > 0:17:25and food at Longleat can be served in any number of ways.
0:17:25 > 0:17:28It can be dropped from the back of a tractor,
0:17:28 > 0:17:30thrown off the side of a boat,
0:17:30 > 0:17:33trailed out of the door of a car, hidden up a tree, dangled from
0:17:33 > 0:17:35a tree, stuffed in a tree
0:17:35 > 0:17:38or even sprinkled on the ground,
0:17:38 > 0:17:40carefully chopped, hand-fed, bottle-fed,
0:17:40 > 0:17:46spoon-fed and even sometimes, just for a change, served up on a plate.
0:17:46 > 0:17:50Down in Pets' Corner, Head of Section Darren Beasley and his team
0:17:50 > 0:17:53have got food preparation down to a fine art.
0:17:53 > 0:17:57We have more animals in Pets' Corner than the rest of the park in total.
0:17:57 > 0:17:58They may be small,
0:17:58 > 0:18:01but they all have dietary requirements.
0:18:01 > 0:18:04We're up against it here, we have so many hungry animals,
0:18:04 > 0:18:06it's a never-ending cycle.
0:18:06 > 0:18:07Here you go guys, breakfast.
0:18:07 > 0:18:11Everything from exotic fruit, from papaya and mango,
0:18:11 > 0:18:13all the way down to whole chickens
0:18:13 > 0:18:18and things like that, you know, it's an incredible amount of food.
0:18:18 > 0:18:21You've got to remember how many animals in that enclosure?
0:18:21 > 0:18:23What time do they need their food?
0:18:23 > 0:18:24How do they need it presented?
0:18:24 > 0:18:27Do they like it with vitamins on it?
0:18:27 > 0:18:31Chopped lengthways or in segments? This is just skimming the surface.
0:18:31 > 0:18:33We tease the poor guys up in the lions' -
0:18:33 > 0:18:36they probably do the most dangerous job in the park,
0:18:36 > 0:18:40but they drive a tractor and chuck meat out - what's the skill in that?!
0:18:40 > 0:18:45Today, in addition to the regular order, keeper Alexa Fairburn has
0:18:45 > 0:18:48asked Mark for some special ingredients for the ferrets.
0:18:48 > 0:18:52We get requests to get things that they don't normally have
0:18:52 > 0:18:53on an everyday basis.
0:18:53 > 0:18:56The ferrets, for example, so we've gone off and had to go round
0:18:56 > 0:19:00the supermarkets looking for the necessary things they require.
0:19:00 > 0:19:02Yes...
0:19:02 > 0:19:04see how much he weighs.
0:19:04 > 0:19:06A few months ago we did have a problem with them
0:19:06 > 0:19:09where a mystery illness swept in basically,
0:19:09 > 0:19:13and a few of them, they did get very poorly. We requested Mark to bring
0:19:13 > 0:19:17a few different treats, to build them up
0:19:17 > 0:19:21that little bit more and hopefully they'll like it.
0:19:21 > 0:19:22Back in the kitchen,
0:19:22 > 0:19:25Alexa has her recipe for today's special -
0:19:25 > 0:19:27ferret food cordon bleu!
0:19:27 > 0:19:31Simply take one finely-chopped cucumber...
0:19:33 > 0:19:35..toss in a smattering of raisins...
0:19:37 > 0:19:41..two spoonfuls of creamy peanut butter...
0:19:41 > 0:19:44They love peanut butter, but it has to be smooth
0:19:44 > 0:19:48as anything with the chunks can get lodged in their digestive system.
0:19:48 > 0:19:52..gently squeeze on some delicious multi-vitamin paste...
0:19:54 > 0:20:00..add a generous dollop of succulent dog food, stir briskly
0:20:00 > 0:20:05and then the finishing touch, drench with aromatic cod liver oil.
0:20:06 > 0:20:08This is not just ferret food,
0:20:08 > 0:20:11this is a special dietary supplement ferret food.
0:20:13 > 0:20:15And there we go.
0:20:15 > 0:20:18That's all very well, but will they like it?
0:20:20 > 0:20:21There, boys.
0:20:21 > 0:20:25This is brilliant to see. A lot of them are tucking in,
0:20:25 > 0:20:27particularly some of the older ones, which is brilliant,
0:20:27 > 0:20:29they obviously like it.
0:20:29 > 0:20:32We'll keep weighing them every couple of weeks,
0:20:32 > 0:20:35particularly the older ones, like Angus, we'll keep weighing him
0:20:35 > 0:20:37just to make sure he's OK.
0:20:37 > 0:20:39We'll try out another recipe in a couple of weeks,
0:20:39 > 0:20:43see how they get on with that one and then pick out their favourites
0:20:43 > 0:20:46and maybe try and make it into a more regular thing.
0:20:46 > 0:20:50But the ferrets aren't the only ones with special requests.
0:20:50 > 0:20:54The keepers always try to give their animals just what they want,
0:20:54 > 0:20:57whether that's hot potatoes to keep the monkeys warm in winter
0:20:57 > 0:21:00- or blackcurrant squash...- Nice?
0:21:00 > 0:21:06..dates and natural yoghurt for Nico the gorilla.
0:21:06 > 0:21:09Medicine for Nico has to be disguised so the only way we've found
0:21:09 > 0:21:13to get him to take it every day is to mix it with yoghurt.
0:21:13 > 0:21:19But out of Longleat's 90 species, who has the largest appetite of all?
0:21:19 > 0:21:24In fact, there's no mystery, the biggest eater is the biggest animal,
0:21:24 > 0:21:27Winston the bull rhino weighs two and a half tons
0:21:27 > 0:21:32and every day he consumes 25 kilos of hay
0:21:32 > 0:21:36and up to four and a half kilos of high-fibre pellets.
0:21:36 > 0:21:40But while Winston eats the most food, he's not the greediest.
0:21:40 > 0:21:45In fact, that title goes to the one of the smallest animals here,
0:21:45 > 0:21:48the Egyptian fruit bat. Every day,
0:21:48 > 0:21:53each of them will eat up to 70% of their bodyweight in fruit.
0:21:53 > 0:21:59That's like me eating 53 pineapples or 309 bananas every day!
0:22:04 > 0:22:07After seeing how helpful thermal imaging can be
0:22:07 > 0:22:09for the warm-blooded animals,
0:22:09 > 0:22:12thermal-imaging photographer David Blain
0:22:12 > 0:22:15has brought his camera along to Pets' Corner
0:22:15 > 0:22:17to join Kate and keeper Kim Tucker
0:22:17 > 0:22:20to see what we can learn about a special cold-blooded creature.
0:22:23 > 0:22:25Cold-blooded animals survive
0:22:25 > 0:22:28by absorbing heat from their surroundings.
0:22:28 > 0:22:31So it's essential they're kept at the right temperature.
0:22:31 > 0:22:34- Who's this, Kim? - This is Khan we've got down here.
0:22:34 > 0:22:37- Khan. Now Khan has just come out of the enclosure...- He has.
0:22:37 > 0:22:39..so he's lovely and warm to the touch.
0:22:39 > 0:22:42- Let's see what he looks like on the camera.- Look at that!
0:22:42 > 0:22:44- Oh, you can see!- He's very red.
0:22:44 > 0:22:45But what's really interesting
0:22:45 > 0:22:49is that he's particularly red around where your hand is, isn't he?
0:22:49 > 0:22:51Yes, he looks to be taking on my heat.
0:22:51 > 0:22:57I'm just wondering if we can take him away from you a bit and see
0:22:57 > 0:23:00- if he starts losing heat, it's a little bit...- Yes.
0:23:00 > 0:23:02he seems to be sort of cooling off a little bit.
0:23:02 > 0:23:06I mean it's obviously a very warm day today but this is interesting.
0:23:06 > 0:23:09He's got real warmth in the middle of his body...
0:23:09 > 0:23:12That's where all his organs are, so that's where it would produce heat.
0:23:12 > 0:23:14Oh, right.
0:23:14 > 0:23:15That's fascinating.
0:23:15 > 0:23:20What is the mechanism of a cold-blooded animal to warm up?
0:23:20 > 0:23:22Just take on the heat of their surroundings,
0:23:22 > 0:23:24so if they're cold, they'll move to a warmer spot
0:23:24 > 0:23:27and if they're too warm, they move to a cooler spot.
0:23:27 > 0:23:28If I put him on the floor...
0:23:28 > 0:23:31Hope he doesn't shoot up your trouser leg!
0:23:31 > 0:23:33No, let's hope not.
0:23:33 > 0:23:37That's amazing! Look at that, he's cooling almost instantly,
0:23:37 > 0:23:41going yellow, again, around that organ area still keeping warm.
0:23:41 > 0:23:44But the areas where my hands were, look, they've gone.
0:23:44 > 0:23:46- They have.- The redness has gone.
0:23:46 > 0:23:50So if you were to pick him up again now, shall we just see if...
0:23:50 > 0:23:53- There you go, look. - Oh, look at that!
0:23:53 > 0:23:56He instantly takes the heat from your hands, you can see.
0:23:56 > 0:23:59It's almost like a thermal fingerprint.
0:23:59 > 0:24:01- Look at that, that's amazing! - Oh, wow!
0:24:01 > 0:24:06But his head is now completely cooling off.
0:24:06 > 0:24:10How will this help you when you're doing meet the creatures
0:24:10 > 0:24:12with these very delicate animals?
0:24:12 > 0:24:15Hopefully, it could detect, how long we can keep them out for,
0:24:15 > 0:24:18depending on the weather conditions.
0:24:18 > 0:24:21At the moment, on days like today we will keep him out,
0:24:21 > 0:24:22maybe about an hour
0:24:22 > 0:24:23and then on cooler days,
0:24:23 > 0:24:27not quite so long and we do use hot water bottles as well.
0:24:27 > 0:24:30Look at that instant change, as soon as you pick him up,
0:24:30 > 0:24:33it's like he completely changes colour again.
0:24:33 > 0:24:35That's absolutely fascinating.
0:24:35 > 0:24:39- It's brilliant!- Well, I can see that he clearly loves you, Kim...
0:24:39 > 0:24:41- Oh, I hope so.- He blushes when he's in your arms.
0:24:41 > 0:24:44Dave, thank you very much, it's been a fascinating afternoon.
0:24:44 > 0:24:46- Kim, thank you...- Thank you.
0:24:46 > 0:24:51..and Khan, you are a perfect thermal imaging subject.
0:24:58 > 0:25:02Earlier we found out just how much effort goes into feeding
0:25:02 > 0:25:05the 900 hungry residents of Longleat every day.
0:25:05 > 0:25:08But as well as regular meals,
0:25:08 > 0:25:11the keepers are always thinking up new ways of serving up
0:25:11 > 0:25:16some extra tasty treats and today it's the giraffes' turn.
0:25:16 > 0:25:20We are up at the giraffery with deputy head of section, Ryan Hockley
0:25:20 > 0:25:23and it's feeding time for the giraffes, last thing.
0:25:23 > 0:25:26This doesn't look very friendly, though, Ryan.
0:25:26 > 0:25:28Not very appetising to us, Kate, you're right.
0:25:28 > 0:25:32This is a mixture of thistles and stinging nettles today.
0:25:32 > 0:25:36- Do you just not like your giraffes? - They absolutely love it.- Really?
0:25:36 > 0:25:39As we're all aware they eat a lot of acacia in the wild...
0:25:39 > 0:25:42- Which have big spines.- Exactly, so the thistle's no problem.
0:25:42 > 0:25:45The stinging nettles, I'm not quite sure why they find them
0:25:45 > 0:25:49so attractive, but there's a lot of iron, they're packed with goodness.
0:25:49 > 0:25:51Some rather impatient faces -
0:25:51 > 0:25:53- shall we let you get it hung up? - Thank you.
0:25:53 > 0:25:54I'll hold onto the ladder for you.
0:25:54 > 0:25:57So we've got two up there already, obviously.
0:25:57 > 0:26:00I'm amazed that they're going for those rather than all this
0:26:00 > 0:26:02other yummy food you've put out for them.
0:26:02 > 0:26:06Well, exactly, you know, like I say, they seem absolutely nuts
0:26:06 > 0:26:08on the stingers in particular,
0:26:08 > 0:26:11so sometimes there's no rhyme or reason as to why certain animals
0:26:11 > 0:26:14find things more attractive than the next thing in front of them.
0:26:14 > 0:26:16There are humans that like nettles.
0:26:16 > 0:26:18You can get nettle wine,
0:26:18 > 0:26:21but it does strike me that stinging nettles for giraffes
0:26:21 > 0:26:25might not be my first choice, but then I'm not a giraffe.
0:26:25 > 0:26:27What does seem strange is that,
0:26:27 > 0:26:31obviously they've been out in the enclosure all day, grazing
0:26:31 > 0:26:35and yet you're putting a lot of food out for them at night.
0:26:35 > 0:26:37Is that just to stop them getting bored?
0:26:37 > 0:26:40It all comes under that canopy of environment enrichment.
0:26:40 > 0:26:43Obviously we house these guys at night,
0:26:43 > 0:26:47even this time of year they're spending a lot of their day
0:26:47 > 0:26:49in a house at night, so we have to try and put
0:26:49 > 0:26:51as many things as we can in, really, to amuse them
0:26:51 > 0:26:55- and also things that they can't just go and nail in ten minutes...- Right.
0:26:55 > 0:26:58things that'll take possibly an hour or two,
0:26:58 > 0:27:00if we're lucky, for them just to pick a little bit.
0:27:00 > 0:27:04It's a lot of work but not much reward. That's how it is in the wild.
0:27:04 > 0:27:06And it's like a jigsaw puzzle,
0:27:06 > 0:27:08we can see them all attempting to get that.
0:27:08 > 0:27:10An hour to finish that, you think?
0:27:10 > 0:27:14Maybe with three of them going at it like that it might be a bit less,
0:27:14 > 0:27:16but certainly the bigger one up there,
0:27:16 > 0:27:19hopefully that should take an hour or two.
0:27:19 > 0:27:22And the other things you're feeding in here,
0:27:22 > 0:27:25you've got a sort of bran mix and pony nuts.
0:27:25 > 0:27:28- Yes, yes, yes.- So, you feed them similar to a horse?- Yes.
0:27:28 > 0:27:33The bran, to be honest, we supplement these guys with vitamins, minerals...
0:27:33 > 0:27:35- Right.- Right. - ..things like that.
0:27:35 > 0:27:39So the bran is just a way of mixing that into the feed and the pony nuts
0:27:39 > 0:27:41there are for fibre and there's also linseed,
0:27:41 > 0:27:43which is good for their coats, the oil.
0:27:43 > 0:27:45That's why they look so shiny and healthy!
0:27:45 > 0:27:48- Thank you.- Ryan, thank you for letting us help you.
0:27:48 > 0:27:52I think we should leave the giraffes to enjoy their nettles.
0:27:52 > 0:27:53Sadly, we've run out of time,
0:27:53 > 0:27:56but here's what's coming up on the next Animal Park.
0:27:56 > 0:28:00The new wild warthogs take the park by storm,
0:28:00 > 0:28:04shaking the nerves of even the most experienced keepers.
0:28:04 > 0:28:05They are pretty aggressive.
0:28:05 > 0:28:09I do not want one of these guys to get hold of me, they're scary!
0:28:09 > 0:28:12I'll be helping to put up some new toys for the lions,
0:28:12 > 0:28:15proving they're just big pussycats.
0:28:15 > 0:28:17And a Far East food fad
0:28:17 > 0:28:21or a fiendish plot to make the otters work harder.
0:28:21 > 0:28:24So, don't miss the next Animal Park.
0:28:38 > 0:28:42Subtitles by Red Bee Media Ltd
0:28:42 > 0:28:46E-mail subtitling@bbc.co.uk