What physiological adaptation in deer saliva allows for safe consumption of items like acorns?
Answer
Enzymes capable of deactivating secondary plant compounds like tannins
A key physiological specialization in white-tailed deer involves their saliva, which contains specific enzymes. These enzymes serve a critical protective function by deactivating secondary plant compounds, notably tannins, which are naturally present in many items, including acorns. Tannins can be toxic or render food indigestible or dangerous for many other ruminants. Because the deer's system can neutralize these compounds, they can safely consume high quantities of acorns, which provide calorie-dense nutrition essential for energy storage, an ability that a grazer would not safely possess.
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