Several commercially produced hay temperature probes are
available. Also, homemade probes can be constructed and will
help monitor the heating in the hay bales. Information from the
University of Kentucky (Overhults) discusses both commercial
and homemade probes. Go the website: https://uknowledge.
uky.edu/cgi/viewcontent.cgi?article=1115&context=ky_alfalfa
Heat damage causes hay to be less digestible, especially the
protein. Heat damaged hay often turns a brownish color and
has a caramel odor. Cattle often readily eat this hay, but because
of the heat damage, its nutritional value might be quite low.
Some ranchers have reported that “the cows ate the hay like
there was no tomorrow, but they did very poorly on the hay”.
Testing wet hay may be very important. Determining the internal
temperature of large bales or stacks of hay should be done carefully.
Make certain that checking the temperature in suspicious hay is
done safely. Read the E-Extension Fact Sheet “Preventing Fires in
Baled Hay and Straw” (http://www.extension.org/pages/66577/
preventing-fires-in-baled-hay-and-straw#.VV-WALco7L8).
Testing the protein and energy content of stored wet hay will allow
for more appropriate supplementation next winter when that
hay is fed. Moldy hay could be a source of mycotoxins that could
present several health problems for cattle. Many animal disease
diagnostic laboratories can examine feedstuffs for mycotoxins
or can recommend laboratories that do such testing. LT
I
Jeanne Price Shannon, Owner
1995 Ridge Road
Raphine, Virginia 24472
I .
t.
Joe Moore, Manager
540-569-6219 • Farm Fax: 540-377-9853
[email protected]
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