Current pressures to maximize the use of forages in ruminant diets have renewed interest in fast, inexpensive methods for the estimation of their nutritional value. As a result, a wide variety of biological and physiochemical procedures have recently been investigated for this purpose. This book is the single definitive reference volume on the current status of these procedures and their potentials and limitations, including discussions of physio-chemical approaches, the energy and protein values of forages and the importance of forage valuation.