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Forage is plant material (mainly plant leaves and stems) eaten by grazing livestock.[1] Historically, the term forage has meant only plants eaten by the animals directly as pasture, crop residue, or immature cereal crops, but it is also used more loosely to include similar plants cut for fodder and carried to the animals, especially as hay or silage.[2]

While the term forage has a broad definition, the term forage crop is used to define crops, annual or biennal, which are grown to be utilized by grazing or harvesting as a whole crop.[3]

Common foragesEdit

GrassesEdit

[4][5]

Herbaceous LegumesEdit

[6]

Tree LegumesEdit

SilageEdit

Silage may be composed by one of the following[7]

Crop residueEdit

  • Sorghum
  • Corn (maize) stover
  • Soybean stover


ReferencesEdit

  1. Fageria, N.K. (1997). Growth and Mineral Nutrition of Field Crops. NY,NY: Marcel Dekker, 595. 
  2. Fageria, N.K. (1997). Growth and Mineral Nutrition of Field Crops. NY,NY: Marcel Dekker, 583. 
  3. Givens, D. Ian (2000). Forage evaluation in ruminant nutrition. CABI, 1. ISBN 978-0851993447. 
  4. Murphy, Bill (1998). Greener Pastures On Your Side of the Fence. Colchester, Vermont: Arriba Publishing, 19–20. 
  5. Wikisource-logo "Pasture", New International Encyclopedia. 1905. 
  6. Murphy, Bill (1998). Greener Pastures On Your Side of the Fence. Colchester, Vermont: Arriba Publishing, 20. 
  7. George, J. Ronald (1994). Extension Publications: Forage and Grain Crops. Dubuque,Iowa: Kendall/Hunt, 152. 
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