Hay Making: From Harvest to Storage

The process of hay making involves several steps that unavoidably lead to nutrient losses, although these can be minimized under favorable conditions. Losses primarily occur through shattering of leaves, oxidation of vitamins, fermentation, and leaching in rainy conditions. Legumes are particularly susceptible to nutrient loss through shattering, which reduces the overall nutritive value of the hay. Additionally, exposure to sunlight during drying can lead to bleaching and reduction of vitamin content. Overall, understanding and managing these factors are crucial for preserving the nutritional quality of hay during the curing process.