How French shepherds create meal sequences to stimulate intake and optimise use of forage diversity on rangeland
Michel Meuret A C and Fred Provenza B
+ Author Affiliations
- Author Affiliations
A INRA (French National Institute of Agronomic Research), UMR868 SELMET (Mediterranean and Tropical Livestock Farming Systems), 2 Place Pierre Viala, 34060 Montpellier, France.
B Department of Wildland Resources, Utah State University, Logan, UT 84322-5230, USA.
C Corresponding author. Email: meuret@supagro.inra.fr
Animal Production Science 55(3) 309-318 https://doi.org/10.1071/AN14415
Submitted: 19 March 2014 Accepted: 2 May 2014 Published: 5 February 2015
Abstract
European rangelands have rugged terrain with highly diverse patchworks of vegetation communities. They are mostly public lands that were abandoned for more than 50 years, because they served no purpose at the time of animal husbandry modernisation. The European Union’s policy now promotes the reintroduction of grazing on rangelands to prevent wildfires and to restore habitats for biodiversity conservation. Facing the lack of knowledge to implement such a policy, researchers, nature managers, and pastoral advisors began working closely with shepherds and goat herders in France, who had persisted in using rangelands. The research presented here is part of this collective effort to understand and assess the experiential knowledge and feeding practices that herders use for livestock. The study required in situ and simultaneous recording of several types of information at different levels of organisation – herder, herd, individual animal – using methods from scientific disciplines ranging from ethnology to animal behavioural ecology and landscape ecology. The results for herded animals were surprising; they had daily intake levels often twice those observed in controlled studies with forages of similar nutritive values. The reason became clear when we learned that herders use grazing circuits that sequence a meal into a succession of contrasting and complementary grazing ‘sectors’ that boost appetite and intake. Our modelling of this practice in MENU, a model conceived and developed with experienced herders, shows how a herder can use understanding of complementarities among sectors to sequence meals that increase appetite and intake and ensure renewal of resources at the landscape level, or conversely, to apply more intensive grazing impact on particular target sectors.
Additional keywords: adaptive management, diet variety, experiential knowledge, grazing circuits, meal patterns, pastoralism.
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