2007
DOI: 10.2135/cropsci2006.02.0083
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The Value to Herbivores of Plant Physical and Chemical Diversity in Time and Space

Abstract: Whether foraging on pastures or rangelands, herbivores encounter plant species that differ in their concentrations of nutrients. They also all contain various secondary compounds that at too high doses can be toxic, but at the appropriate dose many of these toxins may have medicinal benefits. The quantity of forage an animal consumes depends on the other forages it selects because nutrients and toxins interact. Food intake also depends on an individual's morphology and physiology, and marked variation is commo… Show more

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Cited by 112 publications
(108 citation statements)
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References 127 publications
(162 reference statements)
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“…This could be explained by the attempt to achieve a better nutrient balance, to find the optimum medicinal benefit and to minimise the harmful effects of each of the toxins (13,37,38,40) .…”
Section: Non-additive Effects Of Plant Mixtures On Ruminal Ammonia Fomentioning
confidence: 99%
“…This could be explained by the attempt to achieve a better nutrient balance, to find the optimum medicinal benefit and to minimise the harmful effects of each of the toxins (13,37,38,40) .…”
Section: Non-additive Effects Of Plant Mixtures On Ruminal Ammonia Fomentioning
confidence: 99%
“…This motivation for diversity may be explained by the 'satiety hypothesis' (Provenza et al, 2007;Villalba et al, 2009a and2009b), which suggests that animals acquired transient aversions for a food just eaten as a result of sensory input and post-ingestive feedbacks (nutrients and toxins) interacting along concentration gradients. This transient change in food palatability caused animal to search for a different food and then to eat a diverse diet.…”
Section: Short-term Choices: Effect Of Recent Dietary Experiencesmentioning
confidence: 99%
“…Persistence of aversions can be enhanced by providing alternative forages, particularly when the alternatives are complementary to the basal diet (Kimball et al, 2002). Finally, ruminants have a greater susceptibility to form long-term preferences and aversions when they are young (Launchbaugh et al, 2001), and they are able to regulate intake of chemicals that ameliorate the deleterious effects of plant toxins (Provenza et al, 2007, Villalba et al, 2006. Thus, animals can be "trained" to avoid perfectly safe foods and to increase their preference of plants that are not naturally preferred (Villalba & Provenza, 2000b).…”
Section: Flavor Aversions and Preferencesmentioning
confidence: 99%