Grazing
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Grazing
Grazing (/ˈɡreɪzɪŋ/) is a method of feeding in which a herbivore feeds on plants such as grasses, or other multicellular organisms such as algae. In agriculture, grazing is one method used whereby domestic livestock are used to convert grass and other forage into meat, milk and other products.
Etymology
The term "grazing" comes from the Old English græsian, which means "to feed on grass or pasture" and was first used in the early 17th century.
Related Terms
- Herbivore: An animal anatomically and physiologically adapted to eating plant material, for example foliage or marine algae, for the main component of its diet.
- Agriculture: The science, art and practice of cultivating plants and livestock.
- Forage: A plant material (mainly plant leaves and stems) eaten by grazing livestock.
- Pasture: Land used for grazing.
- Livestock: Domesticated animals raised in an agricultural setting to produce labor and commodities such as meat, eggs, milk, fur, leather, and wool.
See Also
- Ruminant: A mammal of the order Artiodactyla that digests plant-based food by initially softening it within the animal's first compartment of the stomach, principally through bacterial actions, then regurgitating the semi-digested mass, now known as cud, and chewing it again.
- Silvopasture: The practice of combining forestry and grazing of domesticated animals in a mutually beneficial way.
External links
- Medical encyclopedia article on Grazing
- Wikipedia's article - Grazing
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