CHAPTER TWO
LITERATURE REVIEW
2.1 Definition of Forage
Forage is a group of plant which are consumed by livestock and are often grown for that purpose.
Forage can be grazed directly on the land or harvested and fed to livestock in different form which include hay, spoilage and silage. Goat, sheep and cattle are greatly depend on forage while poultry and swine have swine have small percentage of their feed from forage (Machin, 2000). Livestock can be either grazed directly or forage is cut to make silage which is fed to livestock. Silage is a form of forage feed which is made during raining season (when the grass is in excess of grazing) and fed to livestock during winter.
The silage is made under naturally produced acidic condition which effectively pickle the grass. Silage has been reported to be more palatable, of higher nutritive value and usually preferred by livestock to hay (bolsen, 1995). Over the last several decades, two primary factor have contributed to the increase production of silage in North America. First, silage making is much less weather dependent than hay-making.
2.2 Early Recognition of the importance of forage the early recognition of the importance of forage is demonstrated by the early development of forage conservation. Forage is conserved as hay through drying or as silage through fermentation. The main objective of the conservation of forage is to preserve it at the optimum stage of growth for use during those seasons when the forage is unavailable. In great Britain hay making and the scythe date from 750BC the historical development of silage dates back to 2000-1500BC. Painting found in Egypt dating from the period about 1500-1000BC, suggest that the ancient Egyptians were familiar with ensiling (the silage making process). Silo were found in the cartage, which indicate that forage was ensiled there in about 1200BC.
However, at this stage, and for many generation thereafter, there were no such things as forage crops. Forage plants occurring in grass land, range land and fallow land were an arbitrary gift of nature which human could use but not in crease by sowing and cultivating as crops. The domestic animals sought their food on these lands or were fed by products of food crops (e.g stubble, straw and hull) or cut forage from the naturally growing plants.Animals which needed high-quality feed, such as army horses, were supplemented with cereals (food crops) such as oats, barley and wheat. (Masahiko Hirata 1989 vol-1).
2.3 Role of Forage Crop and Fodder Crop.
Forage and fodder crops (including cereals and pulses) are major component of today’s agriculture. The other component are livestock and fisheries. Forage and fodder crops are very central in the development of Nigeria’s livestock industry. The bulk of the animal protein, especially milk which are dependent mainly on these crops. According to Kallah (4), grazing land in Nigeria, including natural wetland (fadama), woodlands and forest reserves, are estimated to cover about 32.42million hectares, while cultivated cropland amount to about 39.41million hectares. These land provide substantial amount of forage and fodder, which are of vital importance in Nigeria drive towards self sufficiency in agricultural production, since they provide major source of feed, especially for the country’s ruminant livestock, both domestic and wildlife. (kallah M.S. Rangelands in Nigeria:
A partial resource appraisal toward improving livestock production. In forage production and management in Nigeria, eds J.O. Gefu and J.T. Amodu, Nathomal animal production research.
According to (Adesogan), he briefly listed the role of forage as follow:
i. Provides food for wildlife and ruminant livestock.
ii. Conserves soil by reducing erosion.
iii. Biofuel.
iv. Protects water quality; serve as water purifier or filters(prevents pollution)
v. Amenity grass land-golf courses stadia etc.
vi. Major role is for ruminant livestock nutrition.
