Losses in the conservation and utilisation of grass and forage crops*

Abstract

SUMMARY Losses occur during the conservation of forage crops as a result of plant respiration post‐cutting and post‐harvest; as a result of fermentation, surface deterioration, and (in the case of wet crops) effluent production whilst in store. Further losses occur when conserved forages are given to ruminants; the largest being that of undigested material voided in faeces. Losses during conservation and utilisation can be reduced by minimising the period of field drying and using chemical additives to improve preservation or digestibility.