Abstract
We investigated the effect of nutritional parameters on preference by beavers (Castor canadensis) for five forage species. Cafeteria style experiments demonstrated that preferences ranked in the following descending order: trembling aspen (Populus tremuloides), white water lily (Nymphaea odorata), raspberry (Rubus idaeus), speckled alder (Alnus rugosa) and red maple (Acer rubrum). We assessed forage quality by determining dry matter, energy, crude protein, sodium, fibre and lignin contents as well as the digestibility of dry matter, energy and protein. Mean retention times of the diets in the gut of the beaver were estimated using a solid marker added to the forage. The mean retention times of aspen, raspberry and water lily were significantly shorter than those of alder and maple
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