Temperate Forage Legumes

by J Frame, J F L Charlton, A S Laidlaw

Overview

The major temperate forage legumes are of global importance in the sustainable productivity of ruminant feed in the developed world. This book brings together in one volume all aspects of their basic biology and associated production practices. Emphasis is placed on the importance of understanding plant characteristics and their consequences in terms of forage output, quality and utilization by livestock. Recent research advances are reviewed and put into context and several recently commercialised species are also covered. The introduction considers the history, current extent, benefits and limits of temperate forage legume usage. Subsequent chapters are dedicated to a comprehensive examination of each forage species in turn, dealing with their origin, morphology, physiology, ecology, nitrogen-fixing capability, cultivars, seed production, nutritive value and productivity. The key factors for optimal management are identified and the prospects for the future outlined, including the potential arising from the use of biotechnology. This book is essential reading for degree and postgraduate students of plant science, agronomy and animal production. Additionally, students and researchers in ecology and environmental science will also find it a valuable resource. The management sections will be of particular value to grassland advisers, consultants and progressive land users.

Product Details

ISBN-13:	9780851992143
Publisher:	CABI
Publication date:	12/01/1997
Series:	Cabi Series
Pages:	336
Product dimensions:	6.40(w) x 9.40(h) x 1.00(d)

About the Author

formerly of the Scottish Agricultural College

AgResearch Grasslands, Palmerston North

Queen's University of Belfast

Editorial Reviews

"Forage legumes are an important component of grazinglands throughout the world. They improve the nitrogen status through nitrogen fixation, and provide superior forage quality for animal production. This well-written book, on major forage legumes of worldwide importance, contains nine chapters (including an introduction, seven chapters devoted to specific legumes, and a discussion of prospects for the future.) . . . Sections on white clover, alfalfa and red clover comprise almost two-thirds of the book's length, with more than 950 literature citations. Current selections on elevated carbon dioxide and global warming, nitrogen loss to the environment, conservation, improving range lands, and alternative uses of white clover and other forage legumes set this book apart from other, more dated, forage volumes. . . . Overall, this book is an excellent reference of current information on the major temperate forage legumes . . ."—The Quarterly Review of Biology

From the Publisher