Download - Hay making
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HAY MAKING
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WHAT IS HAY The forages like grasses and legumes
that have been cut ,and then dried under sunlight.
It is used when there is shortage of forages.
Hay making is preferred mode of conserving the food of all green forages.
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HAY SAMPLE
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ADVANTAGESIt is used when there is less availability of fodder.
The chances of spoilage will be less than the silage.
It require less space for its storage.
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DISADVANTAGES It also require a lot of time and extra
labour. During hay making process 10-15%
loss of nutrient occur. Hay making is done in presence of
sun light. If sun light not available it difficult the
hay making process.
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PRINCIPLE OF HAY MAKINGFast drying maximizes green
color and palatability.The rapid drying is more suitable
for hay making as it minimize the microbial growth.
The basic principle is to reduce moisture content in order to inhibit the action of microbial enzymes.
In order to store green crops in a stack the moisture content should be reduced to 15-20%.
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SUITABLE TIME FOR HAY MAKINGFor leguminous fodder harvesting is
done at the start of flowering.Grasses should be harvested for hay
making when there is emergence of head.
At this stage there are maximum nutrients and green matters.
March and april are best season for hay making from leguminus fodder.
For grasses after rainy season.
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SUITABLE CROPS FOR HAY MAKING In case of leguminous fodder lucerne and oat is best for
making of hay and may be barseem.
In case of grasses like sudan grasses and
sadabahar.
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METHODS OF HAY MAKINGThere are two methods of hay
making.Traditional method New mechanised technique It consist of following stepsMowingTedding Raking Baling
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TRADITIONAL METHOD OF HAY MAKINGCut the crop , when easy to
break the stem by hand.Dry the crop under sunlight in
the field.Turn the forage before sunset or
sunrise to avoid shattering of leaves.
Then hang with a rope.Stack it by using 3 bamboos.
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HAY MAKING
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FEEDING VALUES OF NORMAL HAY
Digestibility %ageDry matter 60%
protein 67%
Crude fibers 41%
Ether extract 25%
Nitrogen free extract 72%
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NEW MECHANISED TECHNIQUE MOWING
To cut the grasses a machine is used which is called mower.
It is the first step in making of hay.
Mowing is done in the morning. It can be at the end of the day when the grass is drier.
So that it can increase the energy level of the forage by capturing some of the sugars.
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MOWING OF HAY
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TEDDINGFor spreading of hay tedding is done.Hay tedders have several orbital
wheels that lift hay By a turn.Tedding is immediately after mowing
to spread the swath. It may require a second tedding the
next day to speed up the drying process.
More tedding can shatter leaves of alfalfa.
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TEDDING OF HAY
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RAKINGTo collect the hay .Hay rake is used.
When the hay has tedded and is nearly dry, it is ready to rake.
Raking turns the hay one more time to Ready to be baled.
Hay is gathered loose and stacked without being baled first.
Spontaneous combustion may occur if hay becomes wet while in storage.
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HAY RAKE
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BALINGA baler is a machine that coiled the
cut hay in to round shape. After cutting, drying and raking
baling is done. Then should be hauled to a central
location for storage. It depend on geography, region and
climate. In this process hay is usually
gathered in the form of bales.
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HAY BALE
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CHEMICAL CHANGES & LOSSES DURING DRYING Bacterial fermentation may occur in
the forages that has been laid in the field.
It may lead to production of acetic acid and propionic acid.
Mouldy hay is unpalatable and harmfull.
It may lead to production of mycotoxin. The provitamin and carotene may be
reduced from 150-200mg/kg in the dry matter.
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STORAGE OF HAYHay can be stored under a roof when
resources permit. It is frequently kept inside sheds and
may be stacked inside a baleHay never exposed to any possible
source of heat.Because dry hay and the dust it
produces are highly flammable.
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CHARACTERISTICS OF GOOD HAY Moisture contents should be
less than 15%.More leafy and green.It should be free from dust and mold.
It should be easily palatable.It should be less expensive.
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Good quality hay Poor quality hay
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