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United States Department of Agriculture

Agricultural Research Service

Title: Nutritional Chemistry of Forages

Authors
item Hatfield, Ronald
item Jung, Hans Joachim
item Broderick, Glen
item Jenkins, Thomas - CLEMSON UNIVERSITY

Submitted to: Sixth Edition of Forages, Volume II The Science of Grassland Agriculture
Publication Type: Book / Chapter
Publication Acceptance Date: November 15, 2006
Publication Date: April 12, 2007
Citation: Hatfield, R.D., Jung, H.G., Broderick, G.A., Jenkins, T. 2007. Nutritional chemistry of forages. In: Barnes, R.F., Nelson, C.J., Moore, K.J., Collins, M., editors. The Science of Grassland Agriculture. Sixth Edition of Forages, Volume II. Ames, IA:Blackwell Publishing. p. 467-485.

Technical Abstract: Nutritional chemistry of forages involves composition and structural analysis of components that make up forages as they relate to utilization by the animal. Synthesis of components by the plant (the biochemistry) is also a critical aspect of forages, particularly as we seek ways to alter the plant through genetic manipulation or by the application of post harvest treatments. This chapter is an overview of forage nutritional chemistry that attempts to provide background information concerning the major components that are important to the animal. There are three major categories of molecules that make up plants; carbohydrates, proteins and lipids. Nucleotide-based molecules (e.g., DNA, RNA, tRNA) are critical for the functioning of the plant, but generally are not of sufficient quantity to result in major contributions to animal nutrition. The major focus of this review is to describe chemical aspects of components that make up forage cells and their significance to ruminant nutrition.

Last Modified: 12/26/2014
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