RANG 710 - Principles of Forage Quality

Credits: 3

The course provides an in-depth study of the chemical characteristics of forage components and the interactions with ruminant physiology and digestion that influence forage feeding value and the laboratory procedures used to evaluate forages for grazing livestock. Students should have knowledge of the basic principles of chemistry, ruminant nutrition, and plant physiology so that they can develop an understanding of the chemical characteristics of forages and how they affect the value of forages to grazing livestock. Notes: Sections of this course are provided online through the Agriculture Interactive Distance Education Alliance.

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