Microbiology and nutritive value of moist hay

• Published in: Revue suisse d'agriculture Vol. 35; no. 3
• Main Author: Meisser, M.. (Station federale de recherches en production animale (RAP), Posieux (Switzerland))
• Format: Journal Article
• Language: French
• Published: 01.05.2003
• Subjects: ACIDE PROPIONIQUE; BALING; CARBOHYDRATE CONTENT; CONTENIDO DE CARBOHIDRATOS; CONTENIDO DE HUMEDAD; CONTENIDO PROTEICO; EQUIPO DE LA EXPLOTACIÓN AGRARIA; EXPERIMENTACIÓN; EXPERIMENTATION; EXPÉRIMENTATION; FARM EQUIPMENT; FOIN; HAY; HENO; MATÉRIEL AGRICOLE; MISE EN BALLE; MOHO; MOISISSURE; MOISTURE CONTENT; MOULDS; NUTRITIVE VALUE; PRENSADO EN BALAS; PRESERVACIÓN; PRESERVATION; PROPIONIC ACID; PROTEIN CONTENT; PRÉSERVATION; TENEUR EN EAU; TENEUR EN GLUCIDES; TENEUR EN PROTÉINES; VALEUR NUTRITIVE; VALOR NUTRITIVO; ÁCIDO PROPICIO
• ISSN: 0375-1325

Preservatives based on propionic acid help to stabilise not perfectly dry hay. These past years, the interest in this kind of preservatives has been growing mostly due to an increasing use of big balers. While harvesting has become more efficient, the conservation turns out to be more delicate, particularly in the case of roughage harvested with an insufficient dry matter content (DM 85%). The Swiss Federal Research Station of Posieux (RAP) has investigated under field conditions the microbiological quality and nutritive value of a second-cut hay, which was pressed to round bales attaining a dry matter content of 76%, and which was treated with a preservative. The two-factorial design comprised preservative dosage and baler type. Big balers with a constant press chamber proved to be better suited than those with a variable press chamber. The former produce bales with a relatively soft core, which facilitates the elimination of excess moisture. Even though the preservative has limited the spontaneous heating, its fungistatic effect was unsatisfactory in certain cases. Some treated bales presented a high degree of mould infection. Regarding nutrient contents, there were distinct differences in sugar concentration between treated and untreated bales. The significantly lower sugar contents of untreated bales reflect microbial growth. With respect to protein value, this study has confirmed that spontaneous heating of forage causes a noticeably reduced degradability of protein in the rumen.