Grass Hay.

Introduction

Historically, hay was the most common method of conserving crass. It aims to reduce the moisture content of the green crop to a level low enough to inhibit the action of plant and microbial enzymes. Hay can be made from traditional pastures or meadows, or a residual hay from a grass seed crop.

Origin

Around the world.

Nutritional Information

The quality of conserved grass is obviously dependent on the quality of the grass used. For adequate conservation, the moisture content of grass must be reduced to approximately 15%. The plants inevitably lose some nutrients from the action of plant and microbial enzymes, chemical Oxidation, leaching and mechanical damage. Quicker drying, therefore, reduces the loss of nutrients from the fresh forage. Nutritional quality of the hay is obviously dependent on the quality of the fresh forage (see Grass Fresh), and the losses listed above plot any residual respiration losses in storage

Colour/Texture

Green and fibrous

Palatability

Good if well preserved.

Limits on Usage

The nutritive value varies dramatically so appropriate analysis should be undertaken. Badly made or stored crops can be dusty and or mouldy. Check for poisonous weeds if origin of bales is unknown.

Recommended Maximum Inclusion Rates %

Calf 100 Creep 0 Chick 0 Dairy 100 Weaner 0 Broiler 0 Beef 100 Grower 0 Breeder 0 Lamb 100 Finisher 0 Layer 0 Ewe 100 Sow 0

Handling/Storage

Drying can be speeded up by conditioners. However excessive mechanical damage can promote further damage.