Agronomy 434 / 534

Course Outline

  1. Forage Quality
    1. Digestibility
    2. Intake
    3. Nutritional Uniformity
    4. Chemical Methods for Evaluating Forage Quality
    5. Near Infrared Reflectance Spectroscopy (NIRS)
  1. Nutritional Chemistry of Forages
    1. Carbohydrates
    2. Proteins and other Nitrogenous Compounds
    3. Minerals
    4. Moisture
    5. Lipids
    6. Vitamins
    7. Anti-Quality Components
  1. Factors Affecting Forage Quality
    1. Plant
      1. Anatomy
      2. Morphology
      3. Development
      4. Maturity
      5. Genetics
    1. Environment
      1. Temperature
      2. Moisture
      3. Radiation
      4. Soil Nutrients
      5. Plant Pests
  1. Forage Utilization
    1. Post-Harvest Physiology / Microbiology
    2. Desiccation of Forages
    3. Hay Preservation
    4. Silage Preservation
    5. Grazing
    6. Biomass

KJM / Fall 1995