3.1

Estimating feeding value of fodder & feed

Level 3 - Extension Workers, Input & Service Providers

Introduction

1. You will learn about...

2. Introduction

3. Introduction cont'd...

4. Importance of knowing forage quality

5. Determinants of quality forage

6. Factors affecting forage quality

7. Forage varieties/cultivars

8. Age/maturity of forage plants

9. Soil nutrients and water supply to forage crops

10. Temperature

11. Harvesting stage/cutting intervals: Grasses

12. Harvesting stage cont'd: Forage maize

13. Storage technology: Silage

14. Storage of dry feed

15. Parts of a forage plant/crop

16. Primary evaluation of forages/feed

17. Primary evaluation of forages/feed cont'd: Touch/feel

18. Primary evaluation of forages/feed cont'd: Homogeneity

19. Primary evaluation of forages/feed cont'd: Size

20. Assessing quality of forage at the farm: Tropical grasses

21. Assessing quality of forage at the farm cont'd: Pastures

22. Assessing quality of forage at the farm cont'd: Hay

23. Evaluating quality of ensiled forages

24. Evaluating quality of ensiled forages cont'd: Temperature

25. Evaluating quality of maize silage

26. Evaluating quality of grass silage

27. Stovers and straw

28. Factors affecting feed intake

29. Factors affecting feed intake cont'd...

30. Secondary evaluation of forages/feed

31. Basic components of secondary feed analysis

32. Secondary feed testing: Dry matter (DM)

33. Testing Dry matter (DM)

34. Calculating Dry matter (DM)

35. Secondary feed testing: Crude protein (CP)

36. Secondary feed testing: Crude Fibre (CF)