关键词：
Acer rubrum
beaver
Castor canadensis
food conditioning
food processing
Hamamelis virginiana
leaching
red maple
soaking
witch hazel
摘要：
Beavers store and consume tree parts in the bodies of water where they live. We examined whether such soaking renders food more palatable by leaching out undesirable compounds. In experiment I, saplings of red maple, Acer rubrum (RM), were first soaked in a pond for periods of 2, 18, and 36 days, then offered to free-ranging beavers. Soaking for two days rendered RM slightly more acceptable to beavers. To further examine the time window around two days, RM sticks were soaked in distilled water in the laboratory for 1, 2, 4, and 6 days before presenting them to beavers (experiment 2). In experiment 3, twigs of three species were placed on land. Beavers placed RM in the water for 1 to 3 days before consuming the twigs. In experiment 4, sticks were provided in the water at Cranberry Lake Biological Station (CLBS). Most quaking aspen (QA) was consumed during the first night, and most witch hazel, Hamamelis virginiana (WH), during the third night. At Allegany State Park (ASP), no such difference was found. Twigs were provided in the water in experiment 5. At ASP, WH was taken after three days in the water, and at CLBS little WH was consumed, and only during the third night. A meta-analysis of all experiments shows that relatively more WH is consumed after two days than any other species. Experiment 6 traced the time beavers left their own harvested branches in the water. Unlike other tree species, WH remained in the water for two to four days before being consumed. Experiment 7 measured the phenolics leached into water from RM twigs and small pieces of bark soaked for 10 and 8 days, respectively. Shredded bark lost 50-60% of leachable phenolics into the water, and twigs 70-80%. We conclude that beavers can use water to leach undesirable compounds from their food. Although this effect was not robust, our study is the first of its kind.
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