Legumes, grasses, and corn silage form the basis of many farm nutritional programs. From the moment the crop is cut, processes take place that decrease the quantity and nutritional quality of the feed. This publication helps farmers conserve the digestible fiber, protein, and energy of forage and maintain it in a form that animals can use efficiently. Topics covered are the biology of silage preservation, preservation of hay, and additives for silage and hay preservation. From the moment that crops are cut until they are delivered to animals, biological processes take place that decrease their quantity and nutritional quality as feeds.
Proper management results in more efficient production and greater farm profits.
In the first two sections, the processes that affect forage quality are described, and management practices to control these processes are discussed. The additives section describes their impact on forage preservation and includes a frank assessment of the usefulness of eight categories of additives. Quantity discounts are available . Orders from outside the United States must be prepaid in U.S. funds.