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.

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