Fodder includes hay, straw, silage, compressed and pelleted feeds, oils and mixed rations, and sprouted grains and legumes (such as bean sprouts, fresh malt, or spent malt). Most animal feed is from plants, but some manufacturers add ingredients to …

Forage legumes are mostly used as cut fodder or grazed pasture. Fodder may be fed directly to livestock or used after preservation as fermented green matter (silage and haylage) or dried for products like hay, pellets or cube concentrates.

Guide to forage legumes in Minnesota: Features, uses and varieties of clovers, birdsfoot trefoil, crown vetch, cicer milkvetch and alfalfa.

Most legumes grown for forages have taproots and broad, compound leaves (composed of a number of leaflets) that are arranged alternately on the stem. New shoots originate from the crown of the plant, and the growing point of each shoot is located at the top of the shoot. As a family, legumes produce higher quantities of protein than grasses.

Mar 30, 2023 · What are the different types of fodder? Fodder types encompass grasses, hay, silage, and grains, each with unique nutritional profiles. Grasses include pasture varieties, while hay consists of dried grasses or legumes. Silage is fermented forage, and grains serve as supplemental energy sources.

Additionally, the seeds and pods of numerous legume plants serve as valuable animal fodder. In culinary terms, the legume category spans a wide range, including familiar items like peas and green beans, as well as staples like soy and navy beans.

Forages legumes are mostly used as cut fodder or grazed pasture. Fodder may be fed directly to livestock or used after conservation as fermented green matter (silage and haylage) or dried for products like hay, pellets or cube concentrates.

There are twelve legumes commonly used including the true clovers, the medics, sainfoin, birdsfoot trefoil and vetches. True Clovers. White Clover (Trifolium repens) White clover is probably one of the most valuable plants in existence and is the most popular forage legume.

Forage legumes (Crop Group 18) include mostly alfalfa in the western irrigated areas and annual clovers over-seeded east of I-35 for winter grazing and nitrogen fixation in permanent grasslands. Asterisks indicate representative crops for the Group. Alfalfa*. Originated in Asia Minor, cultivated since antiquity, started in 1850s in California.

There are a wide range of legumes grown as forage crops, both annual and perennial, including alfalfa (Medicago sativa L.), various clovers and herbaceous legumes, and seed-bearing crops, such as soybean (Glycine max) and cowpea (Vigna unguiculata).