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Nov 23, 2024
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AGSC 625 - Forage Science (4 units)
Importance of forages to agriculture, human development and ecosystem services; cool/warm-season forages, forage physiology, conservation, and quality; soil characteristics, nutrient requirements of crops, pasture establishment/renovation, grazing management.
Grading Basis: Graded
Units of Lecture: 3
Units of Laboratory/Studio: 1
Offered: Every Spring
Student Learning Outcomes
Upon completion of this course, students will be able to:
1. name and identify popular cool- and warm-season forages grown in Nevada and the regions best suited for their cultivation in the state.
2. describe practices critical for the establishment and management of forage crops.
3. compare and contrast different grazing management practices and discuss how they can be used for sustainable forage and animal production.
4. discuss the principles of forage conservation and utilization, make hay, haylage, and silage.
5. analyze nutritive value of forages using various laboratory assays and to interpret forage nutritive value results in relation to animal performance.
6. collect data, analyze data, and write research report from forage experiments.
7. critique and appraise the quality of published journal articles from forage science research.
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