Forage Conservation And Utilization

Übersicht

Grass grows fastest exactly when livestock need it least. Through the rains, pasture around Kaduna, Makurdi or Jos grows thick and lush, far more than a herd can eat in a day, while by January the same fields are bare and brown and animals lose condition fast. Forage conservation is the answer to that mismatch: cutting the wet season's surplus grass and legume at their best and locking that quality in, as hay or silage, so it is still good feed months later when the dry season bites.

The two methods that do this work in almost opposite ways. Hay making dries forage until it is too dry for anything to spoil it. Silage making seals moist forage away from air until fermentation itself keeps it from spoiling. This lesson takes you through both processes step by step, shows you how to tell one from the other by moisture content alone, and covers how conserved forage is actually fed out and checked for quality once the harmattan arrives.

Ziele

  1. Define forage conservation
  2. Explain the methods of forage conservation
  3. Distinguish between hay making and silage making
  4. Explain the methods of forage utilisation
  5. State the importance of forage conservation to livestock production

Lektionshinweis

A herder near Sokoto lets the wet season surplus on his range stand uncut; by November his range is bare and his cattle lose weight daily. A neighbouring cooperative baled hay from the same rangeland back in September, and through the harmattan their cattle are fed from that store and hold condition. Neither controls the weather. Only one of them conserved the grass his land already gave him for free.

Unterrichtsbewertung

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  1. Forage conservation is best described as: A. Growing more pasture during the dry season B. Preserving surplus wet season forage for use when pasture is scarce C. Removing weeds from a pasture D. Fencing a pasture into paddocks Answer: B
  2. The approximate moisture content of properly cured hay ready for baling is: A. 12 to 15 percent B. 30 to 35 percent C. 50 to 55 percent D. 65 to 70 percent Answer: A
  3. Silage is preserved mainly by: A. Drying the forage until it is too dry to spoil B. Sealing moist forage away from air so it ferments C. Adding chemical preservatives D. Freezing the chopped forage Answer: B
  4. Which organisms are responsible for preserving silage through fermentation? A. Moulds B. Lactic acid bacteria C. Nematodes D. Yeasts alone Answer: B
  5. A sign that stored hay is no longer safe to feed is that it: A. Rustles when handled B. Smells musty and shows grey mould patches C. Is stacked in an open sided barn D. Was cut while still leafy Answer: B

Frühere Fragen

Fragen Sie sich, wie frühere Prüfungsfragen zu diesem Thema aussehen? Hier sind n Fragen zu Forage Conservation And Utilization aus den vergangenen Jahren.

Frage 1 Bericht

TEST OF PRACTICAL KNOWLEDGE QUESTION

Specimen A (Dry groundnut haulm)

Drying and ensiling on nutritive value of groundnut haulms

(a)i. Outline the procedure for obtaining specimen A.

(ii) State three benefits that farm animals could derive from feeding on specimen A

Specimen B (Guinea grass)

Guinea grass (Megathyrsus maximus) | Feedipedia

(b)(i) Mention two each that could be used to propagate specimen B;

(ii) preserve specimen B.

Specimen C (Kitchen knife)

chef knife uses - Online Discount Shop for Electronics, Apparel, Toys,  Books, Games, Computers, Shoes, Jewelry, Watches, Baby Products, Sports &  Outdoors, Office Products, Bed & Bath, Furniture, Tools, Hardware,  Automotive Parts,

(c) State four of specimen C in animal production