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Hay and Hay Turner Attribution Jens Japel Dry matter is lost whenever heating occurs in hay bales. Dry matter losses occur in virtually all hay packages, but these losses are relatively minor without evidence of heating. Most of the DM that is lost during hay storage is nonstructural carbohydrate (plant sugars) that . . . → Read More: Dry Matter Recovery in Heated Hays Hay Stacks on Westray Attribution Drewcorser Introduction The production and storage of hay is an integral component of most livestock enterprises in Arkansas. Some producers maintain a full line of hay equipment and produce large quantities of hay; others prefer to purchase hay to meet their needs. An understanding of the processes . . . → Read More: Hay Testing and Interpretation of Results
Hay and Alfalfa Fields Can the nutritive value of hay be estimated by simply looking at it? The short answer is no! Generally, the CP or TDN content of forages can’t be estimated by visual appraisal alone. The only way to accurately determine the feeding value of a specific lot of hay . . . → Read More: Visual Appraisals of Hay Quality Ready for Storage Attribution David McAskill Storage Hay can be kept for long periods if properly made and correctly stored; in contrast, it can deteriorate rapidly and even be lost by careless storage. The aim in storing hay is to keep it dry and to protect it from wastage due to rots, pests, . . . → Read More: Storage of Hay Under research conditions, spontaneous heating usually is not measured simply as internal bale temperature. The concept of heating degree days (HDD) is often used as a single index that incorporates both the magnitude and duration of heating during the entire storage period. Heating degree days usually are calculated by subtracting 86°F (30°C) from the . . . → Read More: Measuring spontaneous heating Hay Drying in Field Attribution Chris Tomlinson Digestibility. Most measures of forage nutritive value are affected negatively by spontaneous heating. Digestibility is no exception. As nonstructural carbohydrates and other highly digestible compounds within the forage plant are lost to respiration, concentrations of less digestible plant components (particularly fiber components) increase noticeably. This . . . → Read More: Further Nutritional Characteristics of Heated Hay |
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