Overview

The book discusses up-to-date and detailed information about the nutritional quality of forage in the biodiversity-rich Himalayan region and their potential in livestock feeding. • Provides a comprehensive discussion on the prospects of Himalayan forages. • Collates findings and data based on more than two decades of research on nutritional quality of different temperate grasses, fodder trees, legumes and non-conventional forage resources. • Includes information on different forage resources, nutritional quality of forages, niche based nutritive forage species, varietal improvement of different species for nutritionally rich forages, non-conventional forages and modern biotechnological intervention for quality improvement of forages. • Offers a valuable resource of information on forages for researchers and policymakers • Include information oriented toward livestock feeding, influencing their health, production and productivity affecting economic status of farmers. • Presents exhaustive information on forage species along with pictorial presentations.   The target audience will be researchers and scientists in public and private institutions (e.g. government, academia, dairy industry), policy planners, animal nutritionists and students. The monograph is relevant for the readers interested in understanding forage quality for livestock feeding and suggest models for quality improvement of forages worldwide, in similar topographies. It is also relevant to the researchers studying forage improvement and biofortification for nutritional enhancement for improving livestock health and productivity

Full Product Details

Author:   Rajan Katoch
Publisher:   Springer Verlag, Singapore
Imprint:   Springer Verlag, Singapore
Edition:   1st ed. 2022
Weight:   1.098kg
ISBN:  

9789811654398

ISBN 10:   9811654395
Pages:   590
Publication Date:   15 April 2023
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

1.           Overview of forage quality and livestock production   1.1.        Introduction 1.2.        Forage quality 1.3.        Influence of forage quality on livestock health and productivity 1.4.        Forage production and Livestock productivity Inter linkage 1.5.        Biodiversity in forages of Himalayan region 1.6.        Nutritional diversity in forages 1.7.        Regional imbalances in forage availability and nutrition             1.7.1. Scenario of demand and supply status of forages 1.8.        Insight of livestock production and productivity             1.8.1. National perspective             1.8.2. Himalayan perspective   2.         Impact of forage availability on livestock rearing and socio- economic aspects 2.1.      Livestock rearing- An indispensable component of hill Agriculture 2.2.      Importance of livestock production on rural economy of Himalayan region             2.2.1. Contribution of livestock to National and Regional economy             2.2.2. Socio-economic status of farmers depending on livestock based agriculture 2.3.      Constraints in achieving optimal livestock productivity 2.4.      Conventional practices of livestock feeding 2.5.      Effect of nutritionally compromised forages on livestock productivity 2.6.      Scope of improving animal productivity with nutritional species   3.         Forage resources and productivity in Himalayan region 3.1.      Forage grasses 3.2.      Forage legumes 3.3.      Cereal forages 3.4.      Range forages 3.5. Fodder trees and shrubs of Himalayan region 3.6.      Crop residues 3.7.      Grasslands, pastures and Rangelands of Himalayan region             3.7.1.Grasslands and pasture of North-western Himalayan region             3.7.2.Grasslands and pasture of Eastern Himalayas             3.7.3.Rangelands             3.7.4. Other important feed resources in Himalayan region 3.8.      Production and productivity of forages in Himalayan region             3.8.1. Forage resources and their productivity in N-W Himalayas                         3.8.1.1.Major forage resources and their productivity in Himachal Pradesh                         3.8.1.2. Major forage resources and their productivity in Uttarakhand                         3.8.1.3. Major forage resources and their productivity in Jammu & Kashmir             3.8.2. Forage resources and their productivity in Eastern Himalayas 3.9.      Grazing patterns and maintenance of grasslands and pasture in Himalayan region 3.10.    Multiple cropping systems influencing forage nutritional value   4.         Constraints in fodder production in Himalayan region 4.1.      Land scarcity 4.2.      Topographic constraints 4.3.      Harsh environmental conditions 4.4.      Climate change 4.5.      Increasing population of unproductiveanimals 4.6.      Uncontrolled grazing 4.7.      Lack of management and conservation practices 4.8.      Lack of improved varieties 4.9.      Lack of knowledge of non-conventional fodder 4.10.    Poor credit and marketing facilities   5.         Factors influencing forage nutritional quality 5.1.      Plant factors affecting forage quality             5.1.1. Stage of maturity             5.1.2. Anti-quality factors             5.1.3. Species difference             5.1.4. Soil fertility/fertilizer application             5.1.5. Plant composition             5.1.6. Variety (cultivar)             5.1.7. Plant morphology 5.2.      Animal factors             5.2.1. Palatability             5.2.2. Intake             5.2.3. Digestibility 5.3.      Environmental factors             5.3.1. Water stress             5.3.2. Temperature             5.3.3. Solar radiation             5.3.4. Photoperiod             5.3.5. Shading             5.3.6. Altitude 5.4.      Effect of seasonal dynamics on nutritional quality of forages             5.4.1. Seasonal dynamics in nutritional quality of forage grasses and legumes             5.4.2. Seasonal dynamics in nutritional quality of forage trees 5.5.      Effect of foliar diseases and insect-pests on quality of forages 5.6.      Changes in forage quality during harvest and storage             5.6.1. Respirational losses during harvest                         5.6.1.1. Dry matter and nutrient losses             5.6.2. Mechanical losses                         5.6.2.1. Losses during Mowing and Conditioning                                     5.6.2.2. Losses during Raking                                     5.6.2.3. Losses due to Baling and chopping             5.6.3. Changes in forage quality during storage                                     5.6.3.1. Quality loss during inside storage                                     5.6.3.2. Quality loss during outside storage   6.         Forage genetic resources (FGR) of region 6.1.      An introduction - Forage genetic resources 6.2.      Role of Forage Plant Genetic Resource conservation 6.3.      Forage germplasm conservation and evaluation             6.3.1.   Breeding for nutritional quality enhancement of forage crops             6.3.2.   Varietal development with nutritional attributes 6.3.3. Research studies to evaluate forage germplasm 6.4. Breeding for nutritional quality enhancement of forage crops 6.5. Varietal development with nutritional attributes   7.         Forage production and quality improvement 7.1.      Forage research: National and Regional scenario 7.2.      Nutritional quality enhancement of forage crops 7.3.      Conventional breeding approaches 7.4.      Breeding strategies for forage crop improvement             7.4.1. Plant introduction             7.4.2. Plant Selection             7.4.3. Polycrossing             7.4.4.Development of synthetic varieties in forage crops             7.4.5. Mutation breeding             7.4.6. Apomixis             7.4.6. Wide hybridization                         7.4.7.1. Festuca-Lolium complex                         7.4.7.2. Bajra-Napier hybrids                         7.4.7.3. Lolium-Dactylis hubridization                         7.4.7.4. Trifolium interspecific hybridization 7.5.      Implication of modern strategies in development of improved forage crop varieties             7.5.1. Embryo rescue             7.5.2. Callus culture             7.5.3. Meristem culture            8.         Nutritional and anti-nutritional constituents in forages 8.1.      Nutritional and anti-nutritional constituents of forages and their importance in animal nutrition             8.1.1. Nutritional constituents                         8.1.1.1. Dry matter                         8.1.1.2. Crude protein                         8.1.1.3. Amino acids composition and protein quality                         8.1.1.4. Crude fiber                         8.1.1.5. Crude fat                         8.1.1.6. Fatty acids                         8.1.1.7. Ash                         8.1.1.8. Nitrogen free extract (NFE)                         8.1.1.9. Acid detergent insoluble nitrogen (ADIN)                         8.1.1.10. Water soluble carbohydrates (WSC)                         8.1.1.11. Total digestible nutrients (TDN)                         8.1.1.12. Fat soluble micronutrients             8.1.2. Anti-nutritional constituents                         8.1.2.1. Neutral digestible fiber (NDF) and Acid detergent fiber (ADF)                         8.1.2.2. Lignin                         8.1.2.3. Polyphenols                         8.1.2.4. Alkaloids                         8.1.2.5. Saponins                         8.1.2.6. Cyanogens                         8.1.2.7. Oxalates                         8.1.2.8. Protease and α-amylase inhibitors                         8.1.2.9. Nitrates                         8.1.2.10. Non protein amino acids                         8.1.2.11. Crop specific anti-nutrients     9.         Nutritional quality estimation of forages 9.1.      Destructive methods for forage quality estimation             9.1.1. The Weende scheme             9.1.2. The Van Soest system 9.2.      Non-destructive methods for forage quality estimation             9.2.1.Near infrared reflectance spectroscopy (NIRS) technique 9.3.      In vivo and laboratory methods for estimation of forage quality             9.3.1. Laboratory methods for forage quality parameters                         9.3.1.1. Moisture                         9.3.1.2. Total dry matter determination                         9.3.1.3. Crude protein                         9.3.1.4. NDF                         9.3.1.5. ADF                         9.3.1.6. Crude fiber                         9.3.1.7. Ether extract                         9.3.1.8. Carbohydrates                         9.3.1.9. Ash content                         9.3.1.10. True protein and non-protein nitrogen (NPN                         9.3.1.11. Starch                         9.3.1.12. ADL                         9.3.1.13. Cellulose                         9.3.1.14. Silica                         9.3.1.15. IVDMD                         9.3.1.16. In sacco dry matter digestibility             9.3.2. In vivo method for determination of digestibility of forages   10.       Nutritional quality of major forage grasses of Himalayan region 10.1.    Range forages             10.1.1. Guinea grass (Panicum maximum)             10.1.2. Bermuda grass (Cynadon dactylon)             10.1.3. Nut grass (Cyperus rotundus)             10.1.4. Chizz grass (Imperata cylindrica)             10.1.5. Dallis grass (Paspalum dilatatum) 10.2.    Cultivated forage grasses of Himalayan region             10.2.1.Tall fescue (Festuca arundinacea)             10.2.2. Perennial ryegrass (Lolium perenne)             10.2.3. Golden timothy (Setaria spp.)             10.2.4. Orchard grass/ Cock’s foot (Dactylis glomerata)             10.2.5. Elephant grass (Pennisetum purpureum)             10.2.6. Bajra × Napier hybrids (BN hybrids) 10.3.    Cereal fodders             10.4.1. Fodder maize (Zea mays)             10.4.2. Oats (Avena sativa)             10.4.3. Sorghum (Sorghum bicolor)             10.4.4. Barley (Hordeum vulgare)   11.       Nutritional quality of major forage legumes of Himalayan region 11.1.    Alfalfa (Medicago sativa L.) 11.2.    Berseem (Trifolium alexandrium L.) 11.3.    Trifolium species 11.4.    Birdsfoot trefoil (Lotus corniculatus L.) 11.5.    Caribbean stylo (Stylosanthes hamata) 11.6.    Cowpea (Vigna unguiculata L.) 11.7.    Sainfoin (Onobrychis vicifolia L.) 11.8.    Rice bean (Vigna umbellata)             11.8.1. Fodder production potential of ricebean                     11.8.2.Biochemical composition of rice bean forage                         11.8.2.1Dry matter                         11.8.2.2. Crude protein                         11.8.2.3.Crude fiber                         11.8.2.4. Total soluble carbohydrates                         11.8.2.5.Ash content                         11.8.2.6. Cell wall constituents             11.8.3. Anti-nutritional constituents in rice bean forage             11.8.4. Nutritional superiority of rice bean forage over other forage legumes             11.8.5. Rice bean seeds in animal feeding   12.       Nutritional quality of tree fodder of Himalayan region 12.1.    Importance of tree fodder             12.1.1. Nutritional fodder resource             12.1.2. Dry season supplement             12.1.3. Multipurpose uses 12.2. Tree fodder-Alternative source of quality fodder 12.3. Nutritional composition of fodder trees of Himalayan region 12.4. Anti-nutritional components of fodder trees 12.5. Lean season forages and their nutritive quality   13. Prospects of non-conventional feed resources of Himalayan region 13.1. Significance of non-conventional feed resources in livestock feeding 13.2. Source and availability of NCFR                         13.2.1. Fruit and vegetable wastes                         13.2.2. Trees and shrubs                         13.2.3. Agroforestry                         13.2.4. Agro-industrial by-products (AIBP)                         13.2.5. Weeds 13.3. Nutritive Value of NCFR                         13.3.1. Fruits and vegetables                         13.3.2. Trees and shrubs                         13.3.3. Crop byproducts                         13.3.4. Weeds                         13.3.5. Azolla 13.4. Constraints in using non-conventional feed resources as a potential livestock feed 13.5. Future possibility of using NCFR in livestock feeding   14. Improving quality and digestibility of crop residues 14.1. Crop residues and livestock feeding 14.2. Nutritive value of important crop residues available in Himalayan region 14.3. Barriers in the effective utilization of crop residues as sole livestock feed 14.4. Strategies for improving quality and digestibility of crop residues                         14.4.1. Physical treatment                                     14.4.1.1. Chopping and grinding                                     14.4.1.2. Pelleting and cubing                                     14.4.1.3. Irradiation                                     14.4.1.4. High pressure/high temperature steam treatment                                     14.4.1.5. Ensiling                         14.4.2. Chemical treatment 14.4.2.1. Ammoniation of crop residues 14.4.2.2. Alkali treatment 14.4.2.3. Acid hydrolysis                         14.4.3. Biological treatment                                     14.4.3.1. Lignocellulolytic organism treatment                                     14.4.3.2. Fungal treatment                                     14.4.3.3. Bacterial treatment                                     14.4.3.4. Yeast treatment                         14.4.4. Combined physical and biological treatment                         14.4.5. Exogenous enzymatic treatment                         14.4.6. Supplementation   15.       Improvement in nutritional quality of forages through new biotechnological techniques   15.1.    Overview of biotechnological interventions for quality enhancement in forage crops 15.2.    Candidate gene approach for nutritional enhancement 15.3.    Biotechnological approaches for nutritional quality enhancement of forage crops             15.3.1. Transfer of nutritionally potential genes                         15.3.1.1. Prevention of bloat in forages                         15.3.1.2. Gene introgression for higher amino acid content             15.3.2. Engineering of metabolic pathways                         15.3.2.1. Manipulation of lignin biosynthesis                         15.3.2.2. Manipulation of fructan metabolism 15.4. Genomic in situ hybridization and DNA-based genetic marker technology for nutritional enhancement of forage crops             15.4.1. Genomic insitu hybridization (GISH)             15.4.2. DNA based marker technology / Linkage mapping 15.5.    Prospects of gene editing techniques for nutritional quality enhancement of forage crops   16.       Lignin:  possible manipulationsin forages 16.1.    Lignin biochemistry             16.1.1. Shikimate pathway             16.1.2. Phenyl propanoid pathway             16.1.3. Monolignol synthesis pathway             16.1.4. Polymerization 16.2.    Intricacies of lignin biosynthesis in plant cell wall 16.3.    Role of lignin in plant growth development 16.4.    Relationship between lignin and digestibility of forages 16.5.    Genetic manipulation of lignin biosynthesis for enhanced forage quality             16.5.1. RNAi mediated manipulation of lignin biosynthesis                         16.5.1.1. Alteration of S‐adenosylhomocysteine (SAH) levels for alteration lignin biosynthesis             16.5.2. Antisense RNA mediated manipulation of lignin biosynthesis                         16.5.2.1. Alteration in Lignin monomer ratio                         16.5.2.2. Down regulation of cinnamyl alcohol dehydrogenase (CAD)                         16.5.2.3. Down regulation of Caffeic acid O-methyltransferase (COMT)                         16.5.2.4. Antisense expression encoding cytochrome P450 enzymes                                     17. Post-harvest processing of forages 17.1. Harvesting stages 17.2. Post-harvest preservation of forages                         17.2.1. Hay making                         17.2.2. Silage making                         17.2.3. Bale silage                         17.2.4. Haylage                         17.2.5. Chaffing of fodder 17.3. Packaging and storing                         17.3.1. Baling of hay/straw                         17.3.2. Pelleting                         17.3.3. Densified complete feed block 17.4. Transporting and Stacking practices   18. Challenges and opportunities in forage and livestock production in Himalayan region 18.1. Management of grazing resources 18.2. Alternate land use systems 18.3. Arable land utilization 18.4. Forage crop breeding 18.5. Livestock breeding programme 18.6. Livestock improvement 18.7. Need for biotechnological interventions 18.8. Climate change 18.9. Other challenges   19. Perspective 20. Conclusion

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Author Information

Dr. Rajan Katoch is currently working in the Department of Genetics & Plant Breeding at CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur. He has more than two decades research and teaching experience in the field of Biochemistry and Molecular Biology. He is actively involved in research on nutritional evaluation and quality improvement of forages and headed more than ten research projects as Principal Investigator funded by prestigious government organizations. He has received several prestigious awards and honors including Young Scientist Award, Award from CSIR for excellence in biochemistry, Group Study Exchange (GSE) fellowship from South America (Brazil), ICAR fellowship and DBT Crest Award from Govt. of India. He has also received “appreciation awards” from the United States Department of Agriculture (USDA) for his exemplary work on ricebean protease inhibitor as a transgene for resistance. He is a fellow and member of various professional societies and secretary of the Indian Society of Agricultural Biochemists (PC). He has published over 150 papers in high impact peer-reviewed international and national journals and has authored more than ten successful books with prestigious publishers.

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