IMPROVEMENT OF FORAGE QUALITY THROUGH PRODUCTION MANAGEMENT AND PLANT BREEDING
The prospects for improving forage quality through improved management of forage production and through plant breeding are reviewed, with emphasis on the Canadian situation. The major components of forage quality are nutrient content, digestibility, voluntary intake, and lack of anti-nutritive factors. Since maturity has a major impact on forage quality, adequate harvest systems and equipment are essential for consistent production of quality forage. Legume forages are generally of higher quality than grasses. Greater use of legumes and improved procedures for renovation of grass-legume mixtures provide opportunities for improved forage quality. Greater use of complementary and rotational grazing systems should enhance intake of quality forage. Breeding for improved forage quality is a slow, long-term approach, but relatively small improvements in digestibility can give substantial improvements in animal productivity. Breeding for improved quality should continue with emphasis on anti-nutritive factors and intake of digestible energy. Progress in breeding the cool-season forages for improved quality has been impaired by inadequate analytical techniques. Analytical methods used in nutrition laboratories may require modification or adaptation to meet the unique requirements of plant breeders.Key words: Forage, management, breeding, quality, digestion