Producing quality hay – it’s not so simple
Hay harvesting has changed a lot in the last few years. Big bales have replaced small bales and loose storage. The composition of the types and varieties on the pastures is also different now. Varieties with high sugar content, high energy density, more yield and greater foliar mass dominate in many areas. These varieties involve a different drying process than the comparatively older varieties. Although they have more leaf mass (and the leaves dry more quickly), they also have higher sugar contents that make drying more difficult. Sugar influences the aw value by binding water. And removing the biochemically bonded water in the drying process is always difficult. The harvesting window has also become shorter. Quality hay needs stable storage in good weather – and this is increasingly rare. Furthermore, the hay doesn’t always dry evenly on the field during the traditional ground drying. High-density storage and unstable weather in particular make the process more difficult.
The problem of residual moisture
Usually the knots are the areas that contain residual moisture. After the harvest, the residual moisture seeps back into the stems and leaves. And because hay is usually pressed into square bales, it can barely escape. This in turn creates fertile ground for micro-organisms, especially mould. The result is a degradation of nutrients and reductions in quality combined with a lower hygiene status. If the drying doesn’t proceed favourably, the losses of easily digestible nutrients increase, as does the risk of mould. Mould spores irritate the animals’ respiratory tracts and can result in health problems.
Kuzalisha nyasi ya ubora <unk> si rahisi sana Kuvuna nyasi imebadilika sana katika miaka michache iliyopita. Mifuko mikubwa imebadilisha mifuko midogo na kuhifadhi vitu vingi. Muundo wa aina na aina kwenye malisho pia ni tofauti sasa. Aina zenye sukari nyingi, wiani wa juu wa nishati, mavuno mengi na wingi mkubwa wa majani huongoza katika maeneo mengi. Aina hizo hutiwa majimaji kwa njia tofauti na aina za zamani. Ingawa majani yake ni mengi (na yanauka upesi), yana sukari nyingi sana, na hivyo ni vigumu kuyeyusha. Sukari huathiri thamani ya aw kwa kuunganisha maji. Na kuondoa maji yaliyounganishwa kibiokemia katika mchakato wa kukausha sikuzote ni vigumu. Pia, muda wa kuvuna umepungua. Udongo wa ubora unahitaji kuhifadhiwa kwa uthabiti katika hali nzuri ya hewa <unk> na hii ni nadra zaidi na zaidi. Zaidi ya hayo, nyasi si daima kukauka sawasawa juu ya shamba wakati wa jadi ardhi kukauka. Hifadhi ya wiani wa juu na hali ya hewa isiyo thabiti hasa hufanya mchakato huo uwe mgumu zaidi. Tatizo la unyevu uliobaki Kwa kawaida knots ni maeneo ambayo yana unyevu uliobaki. Baada ya kuvuna, unyevu uliobaki huingia tena ndani ya shina na majani. Na kwa sababu kwa kawaida nyasi hufinyangwa katika mapipa yenye umbo la mraba, haiwezi kutoroka. Hilo hufanyiza mazingira yenye rutuba kwa viumbe wadogo-wadogo, hasa kuvu. Matokeo ni uharibifu wa virutubisho na kupunguzwa kwa ubora pamoja na hali ya chini ya usafi. Kama kukausha haina kuendelea favourably, hasara ya virutubisho urahisi digestible kuongezeka, kama vile hatari ya kuvu. Spora za kuvu huchochea njia za kupumua za wanyama na zinaweza kusababisha matatizo ya afya.