The four following papers were invited for publication and presented at a symposium on biochemical, histological, and physical factors influencing forage digestibility and intake. The symposium, held at the annual meetings of the tri-Societies in Atlanta, GA on 30 Nov. ABSTRACTFactors that limit forage quality are complex and interactive. Structural characteristics that limit forage breakdown are primarily highly lignified support tissues like sclerenchyma and xylem. However, the presence of chemical barriers (likely the low molecular weight phenolic compounds) within "living" cell walls, such as the

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