Dr. Keith Johnson: Combining Sensory and Laboratory Forage Analysis | Ep. 15

In this episode of The Beef Nutrition Blackbelt Podcast, Dr. Keith Johnson, Professor Emeritus in Purdue University’s Department of Agronomy, explains how sensory and chemical forage analysis can support cattle nutrition and health. He covers forage maturity, moisture evaluation, storage identification, undesirable plants, mold, and mycotoxin risks. Learn how practical forage assessment can reveal important factors that laboratory results alone may miss. Listen now on all major platforms!

"Sensory forage analysis combines sight, smell, and touch with laboratory testing to create a more complete assessment of forage quality and suitability."

Meet the guest: Dr. Keith Johnson is Professor Emeritus in the Department of Agronomy at Purdue University, where he served as a forage specialist from 1981 to 2024. He collaborated with agricultural scientists on research involving forages, taught a dual-level forage course during the last 12 years of his career, and led the development of the Purdue Forage Field Guide. He has also received multiple awards from the American Forage and Grassland Council. Learn more from Dr. Keith Johnson on The Beef Nutrition Blackbelt Podcast, available on all major platforms.

Liked this one? Don’t stop now — Here’s what we think you’ll love!

What will you learn: 

• (00:00) Highlight
• (01:19) Introduction
• (02:34) Sensory analysis
• (04:57) Sensory appraisal worksheet
• (06:29) Silage moisture
• (07:35) Chemical analysis
• (09:47) Canada thistle case
• (14:19) Closing thoughts

The Beef Nutrition Blackbelt Podcast is trusted and supported by the innovative companies:

* Pro Earth Animal Health

- DietForge

𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺.

Website: Beef Nutrition Blackbelt Podcast

LinkedIn: Beef Nutrition Blackbelt Podcast

Instagram: Beef Nutrition Blackbelt Podcast

Facebook: Beef Nutrition Blackbelt Podcast

TikTok: Beef Nutrition Blackbelt Podcast