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Forages for High Animal Production: Nutritional Factors and Effects of Conservation

Ruminant Nutrition Laboratory, Animal Science Insititute, AR, SEA, USDA, Beltsville, MD 20705

N. A. Jorgensen

Department of Dairy Science, University of Wisconsin, Madison 53706

ABSTRACT

Introduction

The mean milk production per cow in the USA virtually has doubled during the last 25 yr. Requirements for this increased milk production have been met by an increase in the amount of total feed consumed and changes in the relative contributions of major feed sources. New chemical, physical, and microbiological techniques have given a better understanding of the major factors — intake, digestibility, and efficiency of utilization of digested energy — associated with conversion of forages to milk. As milk production has increased, so has the total nitrogen (N) concentration in the feed supply as well as our awareness of the fraction of N that passes through the rumen as undegraded feed protein. Legumes and grasses have large inherent differences that affect their feeding values; smaller differences exist among species and varieties. The process of harvesting and storing forages introduces losses and changes in their feeding value.

Some important papers with emphasis on some aspects of this topic are those of Raymond (82), Demarquilly and Jarrige (29), Reid (85), Thomas (98), Van Soest et al. (115), and Wangsness and Muller (128).

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