Acorn

     The fruit of the oak tree (Quercus spp.). Acorns can be dehulled but are more frequently fed whole as, for example, to Iberian pigs in southern Europe to produce highly prized hams. These hams are considered to have special flavour due to the tannins and fatty acids in the acorns. The tissues of pigs fed acorns have high concentrations of -tocopherol, which reduces oxidative damage to the tissue. The crude protein of acorns is low (about 60 g kg 1 ) and their digestible energy for pigs is 11–12 MJ kg 1 . Acorns contain hydrolysable tannins which degrade to produce pyrogallol. The consumption of acorns has been responsible for pyrogallol toxicity in cattle.