forage

Forage refers to plant material that is consumed by grazing animals and is a central component of many livestock feeding systems. It includes pasture grown for grazing as well as harvested material used as feed. When harvested and stored, forage products such as hay (dried forage) and silage or haylage (fermented forage) are common. Forage is distinct from concentrates, which provide higher energy or protein in smaller amounts.

Forage crops and components span grasses, legumes, and other herbaceous plants. Common forage grasses include timothy, ryegrass, fescue, and orchardgrass, while legumes such as alfalfa (lucerne), clover, and vetch contribute higher protein and nitrogen fixation. Forage quality depends on species, the stage of maturity at harvest, weather, and soil fertility; younger plants generally offer higher digestible energy and protein but lower fiber.

Harvesting and preservation practices influence availability and quality. In pasture systems, rotational grazing manages intake and regrowth. For stored feeds, forage may be cut and dried into hay or preserved as silage or haylage, with moisture content and fermentation playing key roles in preservation.

Nutrition and use: Forages provide energy, protein, fiber, minerals, and vitamins. They form the primary feed for ruminant livestock such as cattle, sheep, and goats, and are also used for horses and some other animals. Digestibility and intake are affected by forage maturity and fiber composition, often summarized by fiber fractions and overall energy value.

Economic and environmental context: Forage production is essential to livestock farming in many regions and influences farm profitability, soil health, and biodiversity. Management aims to maximize yield and quality while minimizing environmental impacts, including soil erosion and nutrient losses.