Pasture Management
for
Horses

Haymaking

Why make hay?

Preserving grass by reducing the water content to a level at which moulds, bacteria and enzymes are not active

To be safe a water content of 15-20% is required

What does the process involve?
Cutting, drying, storing

TWO AREAS AFFECTING QUALITY - SWARD QUALITY & MAKING PROCESS QUALITY

The effect of sward composition

Species - characteristics and nutrient content of grasses will influence the final product. Hay can be broadly catagorised by the species present -

• Seed Hay - predominantly containing ryegrasses. This hay will have been made from a field that has been reseeded with these species, and will have a coarse stalky appearance.
• Meadow Hay - containing a variety of species. This hay will have been made from a traditional meadow.

Nutrient status of soil, liming and fertiliser regime will afffect nutrient values of the product.

The maturity of the sward at the time of cutting will affect hay quality. The more mature grasses (those setting seed) will have considerable lower protein levels than younger grasses.

How will early cutting of the hay crop affect the hay crop?

• Nutrient levels will be higher.
• Yield will be lower.
• The moisture content of the grass will be higher and will therefore require more drying.
• The mown swath will be more dense and will therefore not dry so easily.
• There will be greater losses as the leafy material is more likely to become broken and fall on the ground in the haymaking process.

How will a lower cutting height affect the hay crop?

• Yield will be higher.
• The mown swath will be closer to the ground resulting in less air circulation and slower drying.
• Regrowth of the grass will be slower.

Weather conditions for field curing

Crop should be dry at cutting. There is no point cutting when the crop is wet as it will dry quicker when it is standing.
Should expect enough dry weather to be able to make the hay. It not sufficient for it simply be not raining. Reasonably low humidity levels, and at least a slight wind will be required to dry the hay to a safe level.

How can the drying process be speeded up?

• Turning or tedding the hay will present fresh material to the elements.
• Mechanically 'damaging' or 'conditioning' the crop increases the releace of moisture. A conditioner will pass the crop through fluted rollers or a set of rotating flails to damage it but not chop it up. This may be built into the mower as a mower conditioner.
• It is possible to reduce the effects of night-time dews or rain by windrowing the crop in the evening ( using machinery to put the crop in a more dense swath where there will be less exposure to the moisture). The swath will then tedded or spread as soon as it is dry in the morning.

When should the hay be baled?

A moisture content of 15-20% is required for safe storage- check by twisting samples of the hay (there shouldn't be any obvious moisture). If the bales are not carted immediately, there may be some further moisture loss from the bales

Barn drying of hay

Hay can be baled at up to 50% moisture and dried further by blowing dry air through it in the barn.

Cold air of suitable RH% in large quantities but max moisture of 35%


Warm air for drying in smaller batches with max moisture of 50% where use is made of the fact that each 1oC temp rise reduces RH by 5%.

Benefits of barn drying

• Less reliance on the weather
• Less mechanical and weather loss in the field
• And perhaps more importantly, and possibly overlooked, can be part of a planned process to produce high quality hay.

Hay Quality

This will depend on -

• Types of grass
• Maturity at cutting
• Weather losses - longer drying times will result in loss of quality
• Mechanical losses - the most nutritious part of the plant is most likely to be left in the field
• Storage losses - hay that is stored at too high a moisture content will suffer nutrient loss, mould growth, and generate enough heat to catch fire.

Variations in Nutrient Value of Hay

Protein content of hay tested in the Duchy College laboratories have varied from 4% to over 10% and these will be suprisingly common. This will be due to the quality of the cut swath, and the quality of the making process. An analysis of hay is recommended as a visual assessment does not give you enough information. Plenty of books may state that poor hay has a protein content of 4% and good hay has a protein content of 10%. Unfortunately many peole will believe they are feeding good quality hay when this is not infact the case.

The Assessment of Hay Quality

• Check for poisonous weeds - weeds that horses refuse to eat when fresh are readily eaten when in hay and are usually just as poisonous.
• Check for mould.
• Check smell - never smell mouldy hay.
• Check colour of hay - should be green, not yellow.
• Check species present.
• Check the maturity of the grasses.