File name: Hay pdf
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Raking turns the hay one more time to dry the bottom and forms it into a windrow ready to be baled. It is PRESERVATION OF FODDER HAY & SILAGE MAKING. if in windrow from Daythen. CHAPTER II HAYMAKING. during stress periods High quality hay has a high nutritive con-tent (including crude protein and digestible energy) and a high intake and acceptabil-ity. The estimation of protein, fiber and digestibility of a hay can all be used to determine quality. This publication will discuss the management of hay production, Hay making is the process of turning green, perishable forage into a product that can be safely stored and easily transported without danger of spoilage, while keeping nutrient Fact Sheet Evaluating Hay Quality. Quality can be considered satisfactory when animals consuming the hay perform as Plan to bale on dayIf swath is still wet inside then tedd again on to dry soil from morning tedding – DO NOT MAKE A WINDROW, plan to bale on dayDayPay off day! re-rake or final tedd into windrow on to drier stubble Once the hay has been tedded and is nearly dry, it is ready to rake. The ultimate test of hay quality, however, is animal performance. The windrows shouldn’t be rolled too tightly, as this creates a roping effect that prevents the hay from drying properly and causes it to clog as it enters the baler quality of hay: soil fertility, the stage of forage Feeding hay is also one of the best ways to increase maturity when harvested, the moisture available year-round carrying capacity, as forage is harvested during the growing season, harvesting conditions, during periods of rapid, excess growth and then fed and storage. Evaporate dew from cut forage. Hay making “Hay -refers to cereals, grasses or legumes that are harvested at appropriate stage, dried and stored” – Fact Sheet Evaluating Hay Quality. It is low in cell walls and fiber and free of defects, such as dust, musty odor, mold, and excessive foreign material Hay quality is usually measured by the amount and availability of nutrients contained in the hay. Haymaking turns green, perishable, forage into a product that can be safely stored and easily transported without danger of spoilage, while keeping An understanding of the processes involved in harvesting and storing hay is critical to the success of hay feeding. High quality hay has a high nutritive con-tent (including crude protein and digestible energy) and a high intake and acceptabil-ity.
