Forage crops are grown specifically for grazing by livestock or harvested to help make up seasonal shortfalls between feed demand and supply . Forage production and quality are predetermined by selecting species that are appropriately adapted to the site of pasture production . The goal of forage production is to maximize forage utilization with well-planned grazing systems, which can improve land and pasture conditions and help make livestock production more efficient .Producers mechanically harvest forages and use them as stored feed. The three most basic forage harvest systems are dry hay, silage, and wet hay or baleage . Whichever system is used, there are principles or guidelines that should be considered and followed if one wants to minimize losses and keep forage quality as high as possible .It is important to understand the quality of the forage being used so as to develop a least-cost ration for the animals being fed. Forage quality can be defined as the potential of forage to produce a desired animal performance. It includes the acceptability of the forage, its nutrient content, and its digestibility. The only way to know what the nutritive value and quality of the lot of forage one is dealing with is to conduct a forage test .Estimating the nutritive value, or forage quality, of forage crops is somewhat difficult. Forage quality is defined in various ways, but it is often poorly understood . It is a simple concept that encompasses much complexity, and it often receives far less consideration than it deserves. Managers should also be aware of the influence of management on forage quality. Key factors, such as maturity of the crop at harvest and the forage species, should be focal points .Improving the yield and nutritional quality of forage crops can help mitigate the unsustainable negative impacts of livestock production. Therefore, it is important to take steps to improve forage production and quality to ensure the health and well-being of livestock and to make livestock production more sustainable.yes
