Les râteaux-faneurs-andaineurs à décharge latérale comportent des peignes à dents flexibles se déplaçant perpendiculairement à l'avancement ; ce sont des appareils très brutaux, peu utilisables sur fourrage sec.
Les râteaux-faneurs-andaineurs à disques, ou « râteaux-soleils », constitués de plusieurs disques plats munis de rayons métalliques souples, inclinés en crochet à la périphérie, disposés obliquement et tournant par réaction au contact du fourrage et du sol, sont moins agressifs que les précédents, mais de moins en moins utilisés.
Tous ces matériels, très courants jusque dans les années 1970, sont remplacés par des appareils rotatifs (andaineurs, faneuses rotatives, faneuses-andaineuses rotatives), mieux adaptés à la culture fourragère moderne et plus performants.
Aubineau
râtelier
Assemblage surélevé à claire-voie de barres de bois ou de métal, en forme de trièdre, dans lequel on place l'herbe ou le foin destiné à l'alimentation des animaux, dans les stabulations ou au pâturage.
Selon les cas, l'accès de l'animal se fait par un côté ou de part et d'autre. Sous le râtelier, on trouve souvent une auge destinée à recevoir une alimentation complémentaire plus granuleuse.
Frison
ration
Ensemble des aliments constitutifs d'un régime distribué quotidiennement aux animaux en vue de satisfaire leurs besoins.
Dans le cas des ruminants, les fourrages grossiers et les aliments succulents forment la ration de base. Celle-ci est complémentée par des aliments concentrés (aliments simples ou aliments composés) distribués séparément et permettant d'en compenser les éventuels déséquilibres nutritionnels. À l'inverse, l'ensemble des aliments, après avoir été dosés puis mélangés, peuvent être distribués sous forme de ration complète.
Chapoutot
rationnement
1. Pratique d'une restriction alimentaire de la part de l'éleveur afin de limiter volontairement les apports nutritionnels pour un animal (pour éviter un engraissement excessif, des troubles digestifs). 2. Ensemble des techniques qui permettent le calcul des rations destinées aux animaux.
Ce calcul est basé sur la connaissance, d'une part, de la nature et de la qualité des aliments disponibles pour élaborer la ration, permettant de définir leur composition et leurs valeurs alimentaires, et, d'autre part, la connaissance des caractéristiques des animaux destinataires de la ration (poids, niveau de production et qualité des produits), conduisant à la définition de leurs besoins alimentaires. Le principe du rationnement consiste dans la recherche d'une association optimale des divers ingrédients du régime qui assure les apports nutritionnels nécessaires et satisfait les recommandations alimentaires, certains aliments permettant d'assurer la complémentation du régime en compensant les éventuels déséquilibres des autres ingrédients. L'optimisation du calcul de la ration se fait selon une dimension économique (minimisation du coût de la ration, maximisation de la marge de l'atelier). Le rationnement intègre également les modalités pratiques de distribution des aliments de la ration : l'ajustement de la ration à un individu ou bien à un groupe d'animaux, le rythme et la fréquence des repas, la distribution des aliments à volonté ou en quantité limitée, la présentation séparée ou en mélanges des ingrédients (ration complète, distribution automatiques de concentrés), la forme physique des aliments (hachage fin de certains aliments mais fibrosité suffisante de la ration chez les ruminants, présentation en granulés ou en farine des régimes). Des transitions alimentaires suffisamment longues doivent être respectées entre les différentes rations au cours du temps afin d'éviter l'apparition de certains troubles pathologiques. Ces divers aspects peuvent contribuer à l'efficacité de l'utilisation des aliments, à la qualité des produits, à l'importance des rejets ou au bien-être des animaux. Le calcul des rations se fait de plus en plus actuellement grâce à des outils informatiques (logiciels de rationnement, logiciels de formulation) qui sont en général reliés à des programmes de gestion technico-économique de l'élevage ou de l'atelier.
Chapoutot
rava
Race ovine rustique du Massif central (chaîne des Puys), bien adaptée aux contraintes de ces régions montagneuses.
Les brebis (20 000 têtes), de format moyen (poids vif de 50 kg), sont utilisées comme femelles de souche pour la production de F 1, ou en croisement industriel avec des béliers de races à viande.
Bougler
ravageur
Animal commettant des dégâts importants sur une culture ou sur une denrée agricole.
Mazoyer
rave
1. Désignation de certaines anciennes variétés de navet et de radis, qui ne sont presque plus cultivées aujourd'hui. 2. Autre nom donné au chou-navet ou au rutabaga.
Péron
ray-grass
Graminée fourragère utilisée pour les prairies et les pelouses. Ce mot est dérivé de l'anglais rye-grass (« herbe de seigle »).
Le ray-grass produit des épillets latéraux à 1 seule glume, appliqués contre le rachis par un de leurs bords, et un épillet terminal à 2 glumes subégales. On en distingue 2 types : le ray-grass anglais (Lolium perenne), ou ivraie vivace, et le ray-grass d'Italie (Lolium multiflorum)). Les 2 espèces s'hybrident facilement entre elles et donnent le ray-grass hybride ; elles sont parfois considérées comme les formes extrêmes d'une même espèce. Ces 2 graminées se rencontrent fréquemment, comme adventices, dans les cultures de colza ou de céréales.
Ray-grass anglais.
Cette espèce pérenne, de jour long, à feuilles étroites pliées dans les gaines et à oreillettes absentes ou peu développées, produit des épis comprimés, à épillets sessiles, appliqués sur l'axe par le côté étroit (ce qui différencie le ray-grass anglais du chiendent) et composés de 6 à 10 fleurs non aristées. La plante est glabre, à préfoliaison pliée. Le limbe de la feuille, très brillant sur la face intérieure, est terminé en capuchon au sommet.
Particulièrement sensible au froid à l'état jeune, le ray-grass anglais doit avoir atteint le stade « tallage » pour supporter un hiver assez rude. Par ailleurs, il craint l'eau stagnante et la sécheresse. Son établissement est cependant aisé, car il germe et talle rapidement ; il peut ainsi, en semis de printemps, donner dès la première année une production appréciable (de 4 à 10 t de matière sèche à l'hectare). On peut l'utiliser en association avec du trèfle blanc.
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