By: J Frame, JFL Charlton and AS Laidlaw
336 pages, Illus
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.
"Forage legumes are an important component of grazinglands throughout the world. They improve the nitrogen status through nitrogen fixation, and provide superior forage quality for animal production. This well-written book, on major forage legumes of worldwide importance, contains nine chapters (including an introduction, seven chapters devoted to specific legumes, and a discussion of prospects for the future.) . . . Sections on white clover, alfalfa and red clover comprise almost two-thirds of the book's length, with more than 950 literature citations. Current selections on elevated carbon dioxide and global warming, nitrogen loss to the environment, conservation, improving range lands, and alternative uses of white clover and other forage legumes set this book apart from other, more dated, forage volumes. . . . Overall, this book is an excellent reference of current information on the major temperate forage legumes . . ."--The Quarterly Review of Biology
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