Temperate Forage Legumes

Temperate Forage Legumes

by J Frame, formerly of the Scottish Agricultural College, Auchincruive, Ayr; J F L Charlton, AgResearch Grasslands, Palmerston North, New Zealand; A S Laidlaw, Queen’s University, Belfast, Northern Ireland

Pub Date: December 1997
Hardback
336 pages

Readership
Advanced students in plant science, agronomy and animal production.

Main Description
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.

Main Contents
• Introduction
• White Clover
• Lucerne
• Red Clover
• Subterranean Clover
• Birdsfoot Trefoil and Greater Lotus
• Alsike Clover and Sainfoin
• Serrandellas, Sulla and Tagasaste
• Prospects for Forage Legumes
• Index