Diet selection of sheep shifted from quality to quantity characteristics of forages as sward availability decreased.

Understanding the dynamic inter-relationship between grazing animals and the pasture sward is critical for sustainable grazing management. A field study was conducted to investigate the relationships between the quantity and quality characteristics of forages and diet selection of 30-kg Mongolian ewes in different seasons in Bromus inermis improved meadow steppe. Using a residual herbage mass method (1 000 kg/ha in spring, 800 kg/ha in summer and 600 kg/ha in autumn) to adjust stocking rate, three seasonal rest grazing strategies (spring rest, summer rest and autumn rest) combined with continuous grazing were studied. In each season, diet selection of sheep, quantified by diet composition and selectivity index, was estimated using a plant wax marker technique. Quantity (dry weight proportion, coverage, frequency, density and height) and quality (CP, NDF, ADF and DM digestibility) characteristics of forages consumed by sheep were determined simultaneously. Our results showed that in spring with the highest sward availability (herbage mass), diet selection of sheep could be predicted by the positive linear relationship between quality characteristics of forages and their selectivity index. In summer, the diet selection could be predicted by both positive linear relationship between quality characteristics and selectivity index, and the relationship between quantity characteristics and diet composition. While in autumn with the lowest sward availability, it could be predicted by the positive linear relationship between quantity characteristics and diet composition. During the whole grazing season, the diet composition of B. inermis (40.4%) and Leymus chinensis (35.1%) were larger than that of Potentilla bifurca (9.5%) and Carex (15.1%) and the selectivity index of P. bifurca was the highest (0.62), followed by Carex (0.17) and B. inermis (0.05), and L. chinensis (-0.29) was the lowest. The two parameters of diet selection above were positively related to their quantity and quality characteristics, respectively. These results suggested that the influence of quality characteristics on diet selection of sheep decreased gradually as a result of the decline in sward availability, while the influence of quantity characteristics increased. This study provides a comprehensive understanding of diet selection of sheep examining the trade-offs between quantity and quality characteristics of forages. The knowledge of diet selection of sheep and the corresponding prediction regressions acquired in this study could give the basis for designing appropriate grazing management strategies.