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Moose exclosures (fenced-off areas) are used to determine the ecological impacts of cervids, allowing scientists to compare flora, fauna, and soil in areas inside and outside of exclosures. [ 11 ] [ 13 ] Changes in plant communities in response to herbivory reflect the differential palatability of plants to the overabundant herbivore, as well ...
A herbivore is an animal anatomically and physiologically evolved to feed on plants, especially upon vascular tissues such as foliage, fruits or seeds, as the main component of its diet. These more broadly also encompass animals that eat non-vascular autotrophs such as mosses , algae and lichens , but do not include those feeding on decomposed ...
Alaska moose have a similar diet to other moose subspecies, consisting of terrestrial vegetation forbs and shoots from trees such as willow and birch. Moose have no problem feeding on willows in this way as the nutritional value of willow twigs does not differ between original growth and regrowth after browse.
Ruminantia is a crown group of ruminants within the order Artiodactyla, cladistically defined by Spaulding et al. as "the least inclusive clade that includes Bos taurus (cow) and Tragulus napu (mouse deer)".
Many animals regularly visit mineral licks to consume clay, supplementing their diet with nutrients and minerals. In tropical bats, lick visitation is associated with a diet based on wild figs (), which have very low levels of sodium, [3] [4] and licks are mostly used by females that are pregnant or lactating.
Pemmican has traditionally been made using whatever meat was available at the time: large game meat such as bison, deer, elk, or moose, but also fish such as salmon, and smaller game such as duck; [10] [11] while contemporary pemmican may also include beef. The meat is dried and chopped, before being mixed with rendered animal fat .
Moose are at a particular disadvantage, with their preferred diet of aquatic plants and grasses possibly drawing them dangerously near to muskeg; due to their long legs, minimal hoof area, and great weight, they are at great risk of falling and drowning. Hunters and hikers may occasionally encounter young moose in muskeg-covered ponds submerged ...
Moose meat (tuntuviim kemga) was preserved by freezing and drying. Rarely was moose meat preserved by smoking or caning. Hunters who harvested moose at spring camps in the mountains preserved meat by cutting it into strips and hanging it on racks or bushes to dry in the sun, making jerky. This jerky was eaten without further preparation, or it ...