July 2014 Articles

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Hay Quality Impacted by Five Factors

Hay Quality Impacted by Five Factors
Of all the feed stuffs livestock consume, hay is one of the most variable in terms of quality. Hay can look good and still be low quality, or look bad and be good quality. The best way to know for sure is to have it tested.
Factors affecting the quality of hay are as follows:
Stage of maturity - This refers to the growth stage of the plant at the time of harvest. Stage of maturity is by far the most important factor influencing quality. The younger the plant, the higher the quality.
2) Leafiness - This refers to the proportion of leaves versus stems present and is also related to the stage of maturity especially in grass hays. The younger the plant, the greater the proportion of leaves. As a grass matures, stems increase, or are elevated, thus decreasing the quality of the forage.
Color - Color is not always a good indictor of quality. Color often tells us more about the curing process of the hay than its quality. Hay that is bright green was typically cut at a desirable stage of maturity and rapidly cured. Yellow color is often a result of sun bleaching and does not seriously reduce quality. Brownish hay is usually a result of excessive moisture during the curing process, thus indication some degree of fermentation. Dark Brown or black is often an indicator that the hay was exposed to rain or high humidity and is usually accompanied by a distinctive musty order. Overall, slight discolorations from sun bleaching, dew, or moderate fermentation are not as serious as the loss of green color from maturity, rain damage or excessive heating or fermentation.
Foreign matter - This typically includes materials that are wasted in the feeding process. Weeds are the biggest problem but always inspect hay for foreign matter.
Odor and condition - use the smell of newly mown hay as your standard of comparison. Hays with off odors such as mildew, mustiness, or rotten odors often indicate reduced quality and acceptance by livestock. Soft, pliable hays are typically more palatable than hard, firm hays.
Remember, stage of maturity is the most important factor affecting hay quality and will also affect leafiness, color, and condition. By Chuck Coffey, Noble Foundation