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Pressures to maximize the use of forages in ruminant diets have renewed interest in fast, inexpensive methods for the estimation of their nutritional value. As a result, a wide variety of physio-chemical procedures have been investigated for this purpose. This book addresses the status of these procedures, and their potential and limitations. It covers such topics as: the importance of forage evaluation for man and animal; estimating the energy and protein value of forages; physio-chemical approaches; and minerals, antinutritive and other factors.