Practical Forage Evaluation

Laboratory and Barnyard

Authors

  • L. E. Chase Department of Animal Science, Cornell University, Ithaca, N. Y.

DOI:

https://doi.org/10.21423/aabppro19887012

Keywords:

forage, dairy rations, quality, visual appraisa, smell, chemical characteristics, productivity

Abstract

Forages provide the foundation upon which productive and economical dairy rations are built. However, there are a variety of forage types, harvesting, storage and feeding systems utilized on dairy farms.

A key component in the evaluation of a feeding program is an index of forage "quality." The term quality covers a broad spectrum of characteristics including visual appraisal, smell and chemical characteristics. All of these must be integrated into an overall framework to determine whether or not the forage is of acceptable quality and palatability to support the desired levels of productivity.

Cover image of the Proceedings of the 21st Annual Convention: Cover image is a photo of cattle grazing alongside a river with pine trees and a mountain range in the background. Journal title is written in the upper left corner and conference information in the lower right.

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Published

1988-09-28

Issue

1988

Section

Dairy Split Session I