Quality and Production of Forage

The book "Quality and Production of Forage" is intended to keep readers updated

on the developments occurring in this field. As it is apparent that livestock

animals are important throughout the world because of the meat, milk and egg

they produce, knowledge about the forages available to animals must also be

considered for increased production, quality and efficiency. This book provides

information that readers will find considerably invaluable about forage feeds, such

as grass, legumes, and straw. The book is composed of ten papers, focusing on a

wide range of research activities and topics that feature the following concepts of

forage: the effect of conservation method on forage protein value; Microbial the

composition and mycotoxin content in forage; genetic diversity of forages; timely

sowing to maximize yield for both grain and biomass; ensiling treatments on

forage quality; the qualitative characteristics of different accessions of new forage

species; forage policy influencing feed costs; feeding forage on animal health;

high-protein tropical forages as alternative sources for poultry; impact of forages

in poultry diet and significance of forages in sustainable poultry production

systems. This book will be an invaluable reference for students and professionals

in agricultural science and grassland and animal husbandry researches.