Spice Supplementation of forage based ruminant diets

The book "Spice Supplementation of Forage Based Ruminant Diets" is based on a dissertation and is aimed at students and researchers in the field of ruminant nutrition, particularly in developing countries where low-quality feed is a significant component of ruminant diets. It provides comprehensive insights into the factors that limit the digestion of forage plants and describes methods to improve feed quality. Additionally, various herbs and spices are introduced that can enhance microbial activity and thus improve feed utilization by ruminants. The detailed analysis of the chemical composition of forage plants, spices, and legumes is supported by laboratory techniques discussed in the second chapter. The following chapters present data on in vitro feed degradation and fermentation profiles under various experimental conditions. Finally, strategies for using spices as supplements for ruminants are summarized and discussed.