Factors Affecting Forage Quality | Animal Husbandry & Veterinary Science Optional for UPSC PDF Download

The Quality of Forage: Factors Affecting It

Genetic Makeup: 

• The genetic composition of forages plays a crucial role in determining their protein content, digestibility, and palatability. Different species of forages exhibit varying characteristics in these aspects.

• The quality of forage is intricately linked to its stage of growth. Younger plants generally have higher protein, mineral, and vitamin content. However, as forage matures, it becomes more fibrous, less digestible, and experiences a drop in protein levels.
• Optimal Harvesting: Grazing management should aim to maintain pasture grass at a young stage to preserve its nutritional value. Harvesting the grass too young or too frequently can deplete energy reserves, hindering new growth and potentially leading to grass death.

• Nitrogen fertilizer not only boosts grass yield but also enhances the protein content of the herbage. Apart from nitrogen, other essential elements like major, minor, and trace elements are vital for healthy growth.

• Seasonal variations significantly impact forage quality. As seasons progress, the formation of structural compounds such as carbohydrates outpaces the absorption of soil nutrients, leading to decreased protein and mineral levels.
• Impact of Seasonal Changes: Towards the end of the season, especially after flowering, there is a notable loss of substances like carotene, a precursor of vitamin A. Over-maturing of grass can be mitigated through cutting or grazing, reducing the loss of nutritional value, particularly in terms of protein and phosphorus due to regrowth.