The nutritional value of forages depends on species, maturity at harvest, and preservation methods. Low-quality forages limit intake and productivity, while high-quality silages and hays boost efficiency.
Organizations that regularly assess forage quality through laboratory analysis can make informed decisions on supplementation, preventing unnecessary costs. Forage quality directly translates into improved milk yields, growth rates, and profitability.
Call to Action: Employers should integrate forage quality testing into standard nutrition programs to maximize returns on feed investments.
