Abstract
In the present investigation, 161 plant species were judged for palatability purpose in Tehsil Takht-e-Nasrati, District Karak, Khyber Pakhtun Khawa, Pakistan. The study shows that 161 plant species including 22 (13.4%) trees, 23 (14%) shrubs and 116 (72.6%) herbs were grazed among five animals in different seasons. Of the 161 recorded species, 29 species (18.01%) were non palatable, 32 species (19.88%) were highly palatable, 43 species (26.71%) were mostly palatable, 34 species (21.12%) were less palatable and 23 species (14.29%) were rarely palatable. The overall animals preferred 83 plant species (62.88%) in a fresh form, single species (0.76%) in dry form and 48 species (36.4%) in both forms. The goat preferred the most plant (118 species, 33.52%), camel (79 species, 22.4%), cow (61 species, 17.33%), sheep (51 species, 14.5%) and donkey (43 species, 12.22%). The most preferred species by animals were Zizyphus mauritiana, Acacia modesta,Cyperus species, Dichanthium annulatum, Euphorbia prostrata and Kickxia ramosissima. In winter, there is less availability of palatable species in plain areas from an agriculture point of view, while it is reverse in hilly areas. It was observed that palatability and animal preference increased in summer. As such, a recommendation was made to evaluate the nutritional and mineral status of high palatable plants. Key words: Palatability, fresh condition, dry condition, animal choice, seasonal effect.
Highlights
Palatability is a type of plant characteristic that determines the stimulation of plants or its parts or feed as stimulated by the sensory impulses of grazing animals (Heath et al, 1985)
In order to assess the palatability of the plant species as non palatable, most palatable, high palatable, low palatable, rare palatable, etc., data were achieved through random sampling by interviewing 500 respondents from different inhabitants of the area
This study shows that 161 plant species including (13.4%) trees, (14%) shrubs and 116 (72.6%) herbs were grazed among five animals, that is, goat, camel, cow, sheep, and donkey in the area in different seasons
Summary
Palatability is a type of plant characteristic that determines the stimulation of plants or its parts or feed as stimulated by the sensory impulses of grazing animals (Heath et al, 1985). Palatability is affected through different animal factors such as differential preference for forage species, period, phase of pregnancy, general health and hunger of animal. Palatability is affected through different plant factors such as seasonal availability of plant, degree of maturity, growth stage, phenology, morphological and chemical nature Considering the need of information and significance of semi-arid area of Tehsil Takht-e-Nasrati, the current effort was carried out to judge the seasonal availability of feed plants, degree of palatability by parts and forage preference by grazing animals.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
