A forage plant when preserved through reducing the moisture content to the level at which plant tissues are dead or dormant is termed as hay.
--Types of hay:
¨Jungle hay
¨Sundried hay
¨Barn dried hay
¨Dehydrated hay
--Characteristics of high quality hay
¨Good hay must keep characteristic green color.
¨It should be prepared in such a way that less shattering of leaves and hay retains maximum amount of green color.
¨The hay should be free from fungus or mold and bad odor.
¨The aroma should be that of animals relish.
¨ It should not have more than 15% moisture.
¨The crops used for hay should have soft and liable stems.
--Losses of nutrients during hay making;
¨ Losses due to shattering of leaves
¨ Losses due to fermentation
¨ Losses due to oxidation
¨ Losses due to leaching
Crops suitable for hay making are; green berseems, green oats, lucerne, cowpea, natural grasses etc.
--Types of hay:
¨Jungle hay
¨Sundried hay
¨Barn dried hay
¨Dehydrated hay
--Characteristics of high quality hay
¨Good hay must keep characteristic green color.
¨It should be prepared in such a way that less shattering of leaves and hay retains maximum amount of green color.
¨The hay should be free from fungus or mold and bad odor.
¨The aroma should be that of animals relish.
¨ It should not have more than 15% moisture.
¨The crops used for hay should have soft and liable stems.
--Losses of nutrients during hay making;
¨ Losses due to shattering of leaves
¨ Losses due to fermentation
¨ Losses due to oxidation
¨ Losses due to leaching
Crops suitable for hay making are; green berseems, green oats, lucerne, cowpea, natural grasses etc.
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