Tuesday, 10:50 AM
Comparison of White Oak and Sawtooth Oak Acorn Production and Attractiveness
Daniel L. Morina - North Carolina State University; Marcus A. Lashley- North Carolina State University; M. Colter Chitwood - North Carolina State University; Michael T. Biggerstaff - North Carolina State University; Christopher S. DePerno - North Carolina State University; Christopher E. Moorman - North Carolina State University
ABSTRACT: Production and attractiveness of acorns are used as justifications to promote sawtooth oaks in the Southeast. However, given the widespread misconceptions that have led to the introduction and subsequent establishment of invasive species in the Southeast, data are needed to substantiate claims before sawtooth promotion continues. For 2 years we followed acorn production of 30 white oaks and 30 sawtooth oaks in openings with no competition. Also, we baited camera traps with acorns from each species to test their attractiveness to white-tailed deer. Sawtooths (10% variation) were more consistent acorn producers across years than white oaks (87% variation). However, average production was similar between sawtooths (205 acorns/yd2 canopy) and white oaks (192 acorns/yd2 canopy), with whites outproducing sawtooths by nearly 2 times in their best year. Sawtooths had a 2-week shorter production period with the peak being 4 weeks earlier than white oaks. At baited camera traps, deer took 6 times longer to approach sawtooths than white oaks and randomly walked by unbaited sites 60 hours sooner than sites baited with sawtooth acorns. When presented with both options, deer consumed all white oak acorns before consuming any sawtooth acorns. The only advantage of sawtooths was consistent production from year to year, which is a benefit also provided by native red oaks. Therefore, when planting oaks to manage foods for deer, managers should focus on native species from each subgenus to promote consistent and attractive food sources available to deer during the time they are adapted to consume them.
Contact: dlmorina@ncsu.edu Notes:
Comparison of White Oak and Sawtooth Oak Acorn Production and Attractiveness
Daniel L. Morina - North Carolina State University; Marcus A. Lashley- North Carolina State University; M. Colter Chitwood - North Carolina State University; Michael T. Biggerstaff - North Carolina State University; Christopher S. DePerno - North Carolina State University; Christopher E. Moorman - North Carolina State University
ABSTRACT: Production and attractiveness of acorns are used as justifications to promote sawtooth oaks in the Southeast. However, given the widespread misconceptions that have led to the introduction and subsequent establishment of invasive species in the Southeast, data are needed to substantiate claims before sawtooth promotion continues. For 2 years we followed acorn production of 30 white oaks and 30 sawtooth oaks in openings with no competition. Also, we baited camera traps with acorns from each species to test their attractiveness to white-tailed deer. Sawtooths (10% variation) were more consistent acorn producers across years than white oaks (87% variation). However, average production was similar between sawtooths (205 acorns/yd2 canopy) and white oaks (192 acorns/yd2 canopy), with whites outproducing sawtooths by nearly 2 times in their best year. Sawtooths had a 2-week shorter production period with the peak being 4 weeks earlier than white oaks. At baited camera traps, deer took 6 times longer to approach sawtooths than white oaks and randomly walked by unbaited sites 60 hours sooner than sites baited with sawtooth acorns. When presented with both options, deer consumed all white oak acorns before consuming any sawtooth acorns. The only advantage of sawtooths was consistent production from year to year, which is a benefit also provided by native red oaks. Therefore, when planting oaks to manage foods for deer, managers should focus on native species from each subgenus to promote consistent and attractive food sources available to deer during the time they are adapted to consume them.
Contact: dlmorina@ncsu.edu Notes:
