Grey Squirrel Food Preferences: The Effects of Tannin and Fat Concentration

• Peter D. Smallwood

• Wm. David Peters

抄録

Both tannin and fat concentration in acorns have been postulated to affect squirrel preferences and foraging strategy. Our study directly tests the effects of tannin and fat on the food preferences of free—ranging squirrels (Sciurus carolinensis). Using food items processed from white oak (Quercus alba) acorns with various amounts of tannin and fat added, we find that added tannin significantly reduces the probability that a food item will be eaten and the length of time spent eating it. The addition of fat is shown to attenuate the effects of tannin, but the overall effect is that squirrels do not forage in a manner that maximizes daily energy intake. These results are contrary to the findings of previous studies. A hypothesis to presented to account for the apparent contradiction: The squirrels may maximize energy intake over the entire fall/winter season rather than over a shorter period, such as each foraging bout or day.

収録刊行物

• Ecology

  Ecology 67 (1), 168-174, 1986-02

  Wiley

キーワード

• Ecology, Evolution, Behavior and Systematics

詳細情報

• CRID: 1360855570154432128
• NII論文ID: 30020884616
• DOI: 10.2307/1938515
• ISSN: 19399170
• ISSN: 00129658
• Web Site: http://api.wiley.com/onlinelibrary/tdm/v1/articles/10.2307%2F1938515
• Web Site: https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.2307%2F1938515
• Web Site: https://esajournals.onlinelibrary.wiley.com/doi/pdf/10.2307/1938515
• データソース種別:
  • Crossref
  • CiNii Articles