ABSTRACT
This chapter focuses on describing methods for forage and range evaluation and synthesizing information obtained by those methods. The fundamental question of range evaluation is how well habitats provide for the needs of animals who live there. Early work on evaluating food supplies for herbivores emphasized animal food habits; that is, distinguishing between herbage and forage. The animals select their forage from a number of equally accessible species made available in approximately equal amounts. Forage is fed in bunks, in lots, or in pure-stand pastures. Evaluation of ruminant food preferences associated with forage consumption is often an integral component of food habits studies. Forage analysis procedures have focused on describing the protein content, digestibility, and fiber characteristics of plants. A promising development in evaluating quality of forage for wild herbivores is use of infrared reflectance spectroscopy to predict plant chemical and physical characteristics.
