UID:
almahu_9948026011602882
Format:
1 online resource (439 pages)
ISBN:
1-281-03620-X
,
9786611036201
,
0-08-053331-0
Content:
Harvested Forages deals with the subject of food for domestic animal feeding. Such food is called ""forage"" and includes things like alfalfa and other plants usually referred to as ""hay."" Topics 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.
Note:
Front Cover; Harvested Forages; Copyright Page; Contents; Preface; Part I: Introduction to Harvested Forages; Chapter 1. The Role of Harvested Forages; I. Introduction; II. Forms of Harvested Forage; III. Harvested Forage as an Enterprise; IV. Current Importance and Future Projections; V. Role in Crop Rotation Systems; Part II: Utilizing Harvested Forages; Chapter 2. Forage Quality: The Basics; I. Management Philosophy: Quality versus Quantity; II. Visual Criteria for High Quality; III. Measures of Nutritive Value; IV. Sampling for Nutritive Analysis; V. Factors That Influence Nutritive Value
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Chapter 3. Marketing Harvested Forages; I. Marketing Standards and Grades; II. Marketing Methods; III. Pricing and Locating; Chapter 4. Forages and Animal Nutrition: The Basics; I. Animal Digestive Systems; II. Nutritive Requirements; III. Forage Dry Matter Intake; Chapter 5. Feeding Harvested Forages; I. Forage-Animal Systems; II. Grazing/Harvested Forages Interrelationships; III. Grazing Feeding Management Plan; Chapter 6. Anti-Health Factors in Harvested Forages; I. Introduction; II. Metabolic Disorders; III. Plant Toxins; Part III: Growing and Producing Forage Crops
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Chapter 7. Plant Growth, Development, Longevity; I. Plant Development; II. Respiration; III. Photosynthesis; IV. Photorespiration; V. Carbohydrates; Chapter 8. Cultivar Selection; I. Introduction; II. Legumes; III. Grasses; IV. Cultivar Adaptation; Chapter 9. Establishment of Forage Species; I. Successful Stand Establishment-A Critical Step; II. Fertilizer Requirements; III. Stand Establishment; IV. Plant Density and Yield; V. Date of Seeding; VI. Stand Rejuvenation; Chapter 10. Pest Control: Weeds, Insects, Pathogens, and Rodents; I. Introduction; II. Weeds; III. Insects; IV. Diseases
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V. Other Pests; Chapter 11. Soil Fertility and Forage Production; I. Introduction; II. Determinants of Soil Fertility; III. Soils; IV. Nutrients and Plant Growth; V. Soil Nutrients and Dinitrogen Fixation; VI. Aluminum Toxicity; VII. Soil Sampling and Testing; Chapter 12. Water Relations and Irrigation; I. Introduction; II. Water Potential; III. Stomatal Regulation; IV. Effect of Water Stress on Photosynthesis and Respiration; V. Root Mass and Rooting Depth; VI. Crop Productivity and Water Use; VII. Excess Water and Stand Persistence; VIII. Irrigation Scheduling; IX. Water Quality
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X. Crop Response to Salinity; Part IV: Harvesting and Storing Forage Crops; Chapter 13. Field-Harvesting Hay; I. Introduction; II. Harvesting Schedules; III. Drying and Curing Hay; IV. Enhancement of Drying Rate; V. Preservatives; VI. Field Curing of Hay and Nutrient Losses; VII. Diurnal Variation in Nutrients; VIII. Environmental Influences on Forage Quality; IX. Wheel Traffic; X. Summary; Chapter 14. Field-Harvesting Silage; I. Introduction; II. Factors Determining Yield and Quality; III. Summary on Making Quality Silage; Chapter 15. Forage-Harvesting Equipment; I. Introduction; II. Capacity and Costs
,
English
Additional Edition:
ISBN 0-12-356255-4
Language:
English
