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Everything about Forage totally explainedForage is the plant material (mainly plant leaves and stems) eaten by grazing animals.
Historically the term forage has meant fodder consisting solely of plant material. In a contemporary sense, it refers to pasture, hay, silage, crop residue, and immature cereal crops. Since it's generally considered to be high in fiber, cereal crop grains (such as shelled corn) are not normally regarded as forage.
Common forages
Grasses
- Kentucky bluegrass
- timothy
- Canada bluegrass
- bromegrass
- orchardgrass
- rhygrasses
- tall fescue
- reed canary grass
Legumes
- alfalfa
- red clover
- white clover
- alsike clover
- birdsfoot trefoil
- vetches
- sweetclover
Silage
- corn
- alfalfa
- grass-legume mix
- sorghums
- oats
Crop residue
- corn stover
- soybean stover
Animals that make use of forage
Monogastrates (Ex. swine) make little use of the nutritional value of forage because their digestive tracts are not designed to break down fiber. For these animals it mainly serves as roughage to insure gut health and regular bowel movement. In ruminants (Ex. cattle) and hind-gut fermenters (Ex. horses), the microorganisms in their digestive tracts break down fiber, so forages serve as their main energy source.
Further Information
Get more info on 'Forage'.
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