Knott Katrina K knottkk17@gmail.com 2017 Dietary content of culms and leaves of four Phyllostachys bamboos (P. aurea, P. aureosulcata, P. glauca, and P. nuda) over 2008-2010 dataset https://doi.org/10.1594/PANGAEA.875018 2017-05-04T12:20:06 Knott Katrina K knottkk17@gmail.com Christian Amelia Vance Carrie Kim 0000-0001-8466-6077 Bauer L L Fahey George C gcfahey@illinois.edu Kouba Andrew J akouba@memphiszoo.org 2017 Phenological changes in bamboo carbohydrates explain the preference for culm over leaves by giant pandas (Ailuropod melanoleuca) during spring journal article PLoS ONE 12(6) https://doi.org/10.1371/journal.pone.0177582 e0177582 Seasonal changes in the foodscape force herbivores to select different plant species or plant parts to meet nutritional requirements. We examined whether the search for calorie-rich carbohydrates explained giant panda's selection for bamboo culm over leaves during spring. Leaves and culms were collected from four Phyllostachys bamboos (P. aurea, P. aureosulcata, P. glauca, and P. nuda) once per month over 18-27 months. Monthly changes in annual plant part nutrients were examined, and compared to seasonal foraging behaviors of captive giant pandas. Although total fiber was greater (p<0.0001) in culm (85.6 ± 0.5%) than leaves (55.3 ± 0.4%) throughout the year, culm fiber was at its lowest in spring (79-85%) when culm selection by giant pandas exceeded 70% of their overall diet. Culm starch also was greatest (p=0.044) during spring (5.5 ± 1.1%) and 2.5-fold the percentage of starch in leaves (2.2 ± 0.6%). The free sugars in spring culm consisted of a high proportion of glucose (35%) and fructose (47%), whereas sucrose made up 42% of the total free sugar content of spring leaves. Bound sugars in culm consisted of 60% glucose and 38% xylose likely representative of hemicellulose. The concentrations of bound sugars (hemicelluloses) in spring culms (543.7 ± 13.0 mg/g) was greater (p<0.001) than in leaves (373.0 ± 14.8 mg/g). These data help explain a long-standing question in giant panda foraging ecology: why consume the plant part with the lowest protein and fat during the energetically intensive spring breeding season? Giant pandas likely prefer spring culm that contains abundant mono- and polysaccharides made more bioavailable as a result of reduced fiber content. These data suggest that phenological changes in bamboo plant part nutrition drive foraging decisions by giant pandas. 2008-05-01T00:00:00 2010-07-01T00:00:00 vertical profile 2432 CC-BY-3.0 Creative Commons Attribution 3.0 Unported https://creativecommons.org/licenses/by/3.0/ Species Species https://en.wikipedia.org/wiki/Species species Knott Katrina K knottkk17@gmail.com Species Abbreviation Abbrev Knott Katrina K knottkk17@gmail.com Abbrev Sample type Samp type Knott Katrina K knottkk17@gmail.com Samp type DATE/TIME Date/Time http://en.wikipedia.org/wiki/ISO_8601 Time T http://dbpedia.org/resource/Time Knott Katrina K knottkk17@gmail.com Date/Time Dry mass Dry m % dry mass https://en.wikipedia.org/wiki/Dry_matter Dimensionless Ratio ψ Knott Katrina K knottkk17@gmail.com Dry m [%] Organic matter OM % organic matter https://en.wikipedia.org/wiki/Organic_matter Dimensionless Ratio ψ Knott Katrina K knottkk17@gmail.com OM [%] Ash Ash % Dimensionless Ratio ψ Knott Katrina K knottkk17@gmail.com Ash [%] Dietary fiber DF % http://en.wikipedia.org/wiki/Dietary_fiber Dimensionless Ratio ψ Knott Katrina K knottkk17@gmail.com soluble DF [%] (soluble) Dietary fiber DF % http://en.wikipedia.org/wiki/Dietary_fiber Dimensionless Ratio ψ Knott Katrina K knottkk17@gmail.com insoluble DF [%] (insoluble) Dietary fiber DF % http://en.wikipedia.org/wiki/Dietary_fiber Dimensionless Ratio ψ Knott Katrina K knottkk17@gmail.com total DF [%] (total) Proteins Protein % protein http://purl.obolibrary.org/obo/CHEBI_36080 Dimensionless Ratio ψ Knott Katrina K knottkk17@gmail.com crude protein Protein [%] (crude protein) Triglycerides TG % Dimensionless Ratio ψ Knott Katrina K knottkk17@gmail.com fat, ether extraction TG [%] (fat, ether extraction) Sugars Sugar mg/g https://en.wikipedia.org/wiki/Sugar Knott Katrina K knottkk17@gmail.com free sugars, total Sugar [mg/g] (free sugars, total) Sugars Sugar mg/g https://en.wikipedia.org/wiki/Sugar Knott Katrina K knottkk17@gmail.com bound sugars, total Sugar [mg/g] (bound sugars, total) Starch Starch % starch http://purl.obolibrary.org/obo/CHEBI_28017 Dimensionless Ratio ψ Knott Katrina K knottkk17@gmail.com %dry mass; # = 24.3/0.7 Starch [%] (%dry mass; # = 24.3/0.7) supplement citable author61604 author61605 author61606 author61607 author61608 author61609 geocode1599 journal13007 license101 param115839 param137460 param155994 param155995 param21499 param27318 param2827 param7053 param7059 param84333 param91497 pi61604 ref90561 term1073807 term1075005 term38525 term38564 term43794 term43975 term49384 topotype3