Fodret

Fodret is the term used for the food given to livestock, including forage and concentrates, with the aim of supplying energy, protein, minerals, and vitamins for growth, reproduction, and production. It encompasses a range of plant-based materials as well as processed or by-product feeds used in farming systems.

Fodret can be divided into roughage and concentrates. Roughage includes hay, silage, and pasture, providing fiber and bulk that support gut function and satiety. Concentrates consist of grains, oilseeds, and various by-products, which mainly supply energy and, depending on the source, protein. Many feeding programs also include mineral and vitamin supplements and may use additives such as enzymes, probiotics, or other feed additives to support digestion, health, or production.

Production and storage of fodret vary with climate and farm practices. Forage crops are grown, harvested, and preserved as hay or silage. Hay is dried to reduce moisture, while silage is stored in anaerobic conditions to promote fermentation. Proper drying, fermentation, and storage minimize spoilage, mold growth, and nutrient loss. Quality is influenced by harvest stage, moisture content, and handling.

Nutrition and feeding strategies rely on formulating balanced rations that meet animal requirements while considering cost and palatability. Diets are adjusted for life stage and production goals, such as growth, lactation, or work, and rely on estimating energy density and protein content of the fodret. Regular monitoring of intake and performance helps maintain health and productivity.

Quality control, safety, and regulation cover feed labeling, contamination risk management, and monitoring for mycotoxins or pesticide residues. Environmental and economic considerations include feed efficiency, use of local or by-product feeds, and impacts on farm sustainability.