How correctly to select a forage
What is the "balanced ration", what phylums of feeding happen, what categories of industrial forages for domestic animals and many other things you exist learn having read this article.

1. What is "balanced ration"?
Balanced ration is the ration providing with all nutrients, necessary for satisfaction of daily requirements of an animal, and also the energy providing course of vital processes. At use of such ration there is no neither losses, nor an accumulation of nutrients. The balanced ration role consists that it promotes maintenance of long and healthy life of pupils and reduces their sensibility to illnesses.

2. What phylums of feeding happen?
There are two basic phylums of feeding of animals:
* Feeding by forages of house preparation
* Feeding by industrial production forages

3. What features of feeding by rations of house preparation?
Application of house forages, especially if they are badly balanced, can promote occurrence of various diseases. Even at careful performance of all references, house rations, as a rule, remain unbalanced. Addition in their structure of various inorganic substances and the vitamins which are carried out according to the advice of the veterinary surgeon, can lead to various distresses. There is one more disadvantage of house nutrition is that she should not be chewed. Thus dens are not cleared of scurf and a stone. Therefore it is necessary to examine regularly an oral cavity of the pupil and to offer something for clearing of dens.

4. What categories of industrial forages for domestic animals exist?
There are three basic categories of industrial forages for domestic animals:
* Economic (economy)
* Usual (regular)
* First class (premium and super-premium)

5. Than they differ among themselves?
Forages of different categories differ among themselves on the nutritiousness, equation, structure and a diversity of ingredients, to palatability and, accordingly, the price. Quality of any forage depends, first of all from:
* qualities of raw sources of which the forage is made;
* formulas on which it is compounded
* the equipment on which this forage is effected.

6. Than the forages concerning a category "economic" differ?
The forages concerning a category "economic", are usually effected from raw materials of the most accessible and cheap effecting for a place. Sires of these forages not always provide conformity of a forage to physiological requirements of animals in the different seasons of life, and also do not guarantee the superfluous content of separate nutrients and toxic bonds in a forage. These forages concern the cheapest and least qualitative products. The main motive at their manufacturing is the low cost price of a forage. Thus not enough attention is given to nutritional value of a product.

7. Than the forages concerning a category "usual" differ?
The majority of forages of a category "usual" have changeable structure of ingredients which depends on availability of initial raw materials and its cost. Some ingredients (table salt, calcium Natrii phosphas, vegetable oil, etc.) are standard. The content of other ingredients (fish, meat, an offal, graminoids, an osteal flour) considerably vary depending on their availability. At the insufficient control this circumstance can affect quality of a forage. The basic attractive moment at a choice of these forages is the reasonable price and good palatability. If the forage cheap, is well eaten by an animal, does not call constipations or other negative effects owners choose often this stamp of forages. Besides, some buyers consider, that: "The more, the better". That is, the more protein, calcium and phosphorus contains in a forage, the it is better. This erroneous the delusion is frequently considered by sires of this category of forages.

8. Than the forages concerning a category "first class" differ?
These forages are completely balanced according to optimum requirements of animals and adapted for the certain age seasons and a physiological status of animals. Use at their preparation only high-quality ingredients is defined by expediency, instead of their price. In connection with high  good equation, the expense of the given forages more low, than at use for feeding of animal bad quality forages. The first class forages differ also that after their consumption the smaller volume of a faecal matter is formed. Many types of these forages designed for feeding of animals in the various age seasons are effected, and also at various level of their activity.

9. Why so it is important, the forage consists of what ingredients?
The list of ingredients presented on packaging of a forage, can be beneficial to a forage assessment. Ingredients are listed in an order descending on weight. However practically it is very difficult to define the quantitative content of ingredients at analysis of a ready forage. Many sires use it and contrary to the existing legislation, on the first places in the list place ingredients favourable to them.

It is useful to remember some key rules at an assessment of quality of forages under the content of ingredients. In particular, the animal protein source should be among first two ingredients in preserved and among first three - in dry feeds.

Except presence of certain ingredients quality of a forage is influenced by an interrelation between them, their biological value, quality before preparation and conservation of the basic nutrient characteristics after preparation.