Sideoats grama plants clipped to various heights and frequencies were used to compare plant growth response to additions of animal saliva and thiamine. Comparisons were also made between plants which were either grazed or clipped. Results indicated that plants will respond to additions of thiamine when they are clipped at a moderate intensify (6 inches) and frequency (6 weeks). Plants did not respond to thiamine or saliva when clipped to three inches regardless of the frequency. Plants grazed by cattle, sheep or goats had significantly higher growth rates than clipped plants. Caution should be taken in interpreting data when mechanical clipping is substituted for grazing.

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Forage production under five different grazing management schemes was compared after 20 years of treatment in the Edwards Plateau region of Texas. Results from this study showed that: (1) a more dense ground cover does not always result in higher forage production; (2) forage yields and litter accumulation were lower on a natural area than under deferred rotation or light grazing; (3) greatest amounts of decreaser plants were found in deferred rotation pastures; (4) natural areas have limited value in range research since they do not respond in comparative patterns; and (5) the 4-pasture deferred rotation system produced the most desirable livestock and wildlife habitat for the Edwards Plateau region of Texas.

Trend of carbohydrate reserves, major storage carbohydrates, and primary storage locations were determined in grazed and ungrazed cane bluestem plants. Sucrose was usually the major reserve carbohydrate, and the largest concentration of reserve carbohydrates was in the crown portion of the plant. The total nonstructural carbohydrate (TNC) levels were higher in grazed than in ungrazed plants. The ungrazed plants matured earlier, as indicated by an earlier TNC peak and had lower winter TNC levels. Results indicate that maximum plant vigor can be maintained with a periodic June to November grazing deferment followed by moderate foliage removal.

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