Nutritional Quality Management of Forages in the Himalayan Region

Chapter 1. Overview .- Chapter 2. Impact of forage availability on livestock rearing and socio- economic aspects.- Chapter 3. Forage resources in Himalayan region.- Chapter 4. Constraints affecting forage availability in Himalayan region.- Chapter 5. Factors influencing forage nutritional quality.- Chapter 6. Forage genetic resources (FGR) .- Chapter 7. Approaches for nutritional quality improvement in forages.- Chapter 8. Nutritional and anti-nutritional constituents in forages.- Chapter 9. Nutritional quality estimation of forages.- Chapter 10. Nutritional quality of major forage grasses of Himalayan region.- Chapter 11. Forage legumes in Himalayan region.- Chapter 12. Fodder trees in mitigating forage demand.- Chapter 13. Prospects of non-conventional feed resources of Himalayan region.- Chapter 14. Improving quality and digestibility of crop residues.- Chapter 15. Biotechnological techniques for nutritional quality improvement in forages.-Chapter 16. Lignin: possible manipulations in forages.- Chapter 17. Post-harvest processing and conservation of forages.- Chapter 18. Effect of harvest and storage on forage quality.- Chapter 19. Challenges and opportunities in forage and livestock production in Himalayan region.

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• Tecnologia dos alimentos e bebidas
• Botânica e ciências das plantas
• Ciência agrícola
• Biotecnologia
• Dietética e Nutrição
• Bioquímica

fodder;forage crop;antinutrient;nutritional quality evaluation;animal feed;livestock