Harvested Forages

Hardback  450 pages  ISBN 0123562554      £63.95

This book deals with the subject of food, in the form of forage, for feeding domestic animals, covering alfalfa and other plants usually referred to as "hay." Topics include the ways in which forage is produced, how it is harvested and how it should be stored. The book also covers the 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. This book will be of value any institution with a strong program in range sciences, animal sciences, animal feeding and nutrition and related activities. It will also serve as a reference for managers of harvested forage production facilities and others involved in the forage production industry.

The contents are as follows:

• Introduction to harvested forages
• Utilizing harvested forages
• Growing and producing forage crops
• Harvesting and storing forage crops
• Appendix
• Glossary
• Literature cited
• Index of plants
• Subject index