Habitat preferences for territory selection by the endangered eastern iberian reed bunting Emberiza schoeniclus witherbyi

Doi: http://dx.doi.org/10.13157/arla.61.1.2014.97

Authors: Pablo VERA, Eduardo J. BELDA, Laura KVIST, S. Ignacio ENCABO, Marcial MARÍN and Juan S. MONRÓS

E-mail: pablo.vera@uv.es

Published: Volume 61.1, June 2014. Pages 97-110.

Language: English

Keywords: habitat selection, predation risk, reed structure and wetland management


Given the 80% decline of the eastern Iberian reed bunting Emberiza schoeniclus witherbyi breeding population in recent decades, our aim was to identify the habitat components
selected during territory establishment and to characterise the vegetation features that are positively or negatively selected at the territory scale. GLmm were used to explain the occurrence of territories in 11 wetlands. Fourteen variables with four vegetation dominance categories were analysed with respect to habitat composition, while occupancy of seven vegetation classes and 12 reed structural parameters were analysed with respect to habitat structure. The proportion of reed-cattails (Typha) measured by the habitat approach was the variable with the greatest likelihood of being the model that best fitted our data, but showed poor discriminative ability. The proportion of reed with tussocks was higher in occupied territories than in non-occupied territories. The main results are consistent with a previous study of habitat preference at a wetland scale and seem to be associated both with reduced predation risk and provision of nesting and feeding opportunities. management guidelines to enhance the presence of the vegetation classes preferred by the species are discussed.

Enter your email and password to access the contents of the subscribers of the magazine. If you are not subscribed click here

We use own and third party cookies for the proper operation of the Website, carrying out analytical metrics, showing multimedia content and advertising, and interacting with social networks. More information in our Cookies Policy.
Accept Exit