Conclusion
Ruminants have the digestive system adapted to an herbivore regime and to rumination function, allowing animals to ingest in a short time a considerable amount of feed that are swallowed again after a summary mastication, stored in a special compartment of the stomach, returned after a time again in the mouth, chewed and swallowed again.
The characteristic aspects of digestion for ruminants are intake, rumination, belching and biochemical processes which are subject to forage in the rumen.
For milk production are needed all the nutrients because the milk components are taken both directly from blood or food, and a large proportion are synthesized in the mammary gland, directly from animal tissues.
The knowledge of the chemical composition of forages, reflected in their nutritional value, allows the composition of balanced rations in all the nutrients. The nutritive value of a forage is expressed in energy, protein, minerals, vitamins etc.
The nutritional value of hay is given by the composition of the flora, the age of the plants at harvest, the system and the drying duration, as well as the way of storage.
The advantages of using silage forages consist in reducing the nutrient losses, ensuring high milk productions, mitigating the toxic effects of some plants, forage storage under optimum conditions over a long period and their likeness to mechanized distribution.
