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Grey Squirrel Food Preferences: The Effects of Tannin and Fat Concentration
Author(s) -
Smallwood Peter D.,
Peters Wm. David
Publication year - 1986
Publication title -
ecology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.144
H-Index - 294
eISSN - 1939-9170
pISSN - 0012-9658
DOI - 10.2307/1938515
Subject(s) - tannin , foraging , sciurus carolinensis , forage , biology , condensed tannin , zoology , food science , ecology , polyphenol , proanthocyanidin , biochemistry , antioxidant
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.