This book provides a historical foundation as well as a review of the state-of-the-art developments in forage science. Twenty-five years of progress in forage quality, evaluation, and utilization are detailed along with the latest developments from this field. New directions for future research and development are explored.The contents of the book focus around six major sections: Overview of forage science Identification and quantitative measurement of forage quality components Intake as a critical element of forage quality The role of digestion and metabolism in determining forage quality Integrating concepts affecting changes in forage quality Improving forage quality and evaluation
