Description: Harvested Forages deals with the subject of food for domestic animal feeding. Such food is called "forage" and includes alfalfa and other plants usually referred to as "hay". Livestock obtain 95% or more of their nutritional requirements from forages. In the U.S. alone, about 1.2 billion acres, more than 50% of the total land area, produce forages. More than 60% of the total land area in farms is classified as forage producting. Topics that are covered include the ways that this forage is produced, how it is harvested, and ways that it should be stored. Other issues that are dealt with include various criteria and measurement procedures for assessing forage nutritive quality, potential health hazards associated with particular plants and plant toxins, and various issues of plant growth, pest control, and soil fertility -- among other topics. This book is essential for any institution with a strong program in range sciences, animal sciences, animal feeding and nutrition, and related programs.

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