This guide investigates the role that ranging and forage feeding can play in contributing to fulfilling the nutritional requirements of poultry.

The 4-page leaflet (Technical Note 2 of a series of 4) is an output of the ‘Improved Contribution of local feed to support 100% Organic feed supply to Pigs and Poultry’ project, which ran from 2011 to 2014.

The benefits of herbage and ranging are outlined along with specific crops and herbs that can be grown to improve forage quality. The ways in which these crops can contribute to the forage diet are described along with some useful management tips.

Recommendations are made for feeding strategies to increase the intake of forage from both the range and rations, with information included on the use of silage. Environmental considerations are discussed together with ideas for increasing biodiversity to facilitate self-supplementation of diets.