Sensory Evaluation of HaySensory Evaluation of Hay

Mylen BohleMylen BohleArea Extension AgronomistArea Extension Agronomist

Oregon State University Extension ServiceOregon State University Extension ServiceCrook CountyCrook County

Hay Quality Sensory Evaluation Hay Quality Sensory Evaluation Guidelines Guidelines AcknowledgementAcknowledgement

(Utah State University Pub: AG/Forage & Pasture/2007-01)(Utah State University Pub: AG/Forage & Pasture/2007-01)

AuthorsAuthors Tom Griggs, Extension Forage Specialist,Tom Griggs, Extension Forage Specialist,

West Virginia University, formerly with Utah West Virginia University, formerly with Utah State UniversityState University

Steve Fransen, Extension Forage Specialist, Steve Fransen, Extension Forage Specialist, Washington State UniversityWashington State University

Mylen Bohle, Area Extension Agronomist, Mylen Bohle, Area Extension Agronomist, Oregon State UniversityOregon State University

Hay QualityHay QualitySensory Evaluation GuidelinesSensory Evaluation Guidelines

Hay can vary widely in nutritional Hay can vary widely in nutritional value for livestockvalue for livestock

Assessment of quality depends on Assessment of quality depends on end-use applicationend-use application

Requirements for specific nutrient Requirements for specific nutrient levels and sensory properties vary levels and sensory properties vary widely with livestock class and widely with livestock class and performance targets.performance targets.

Hay QualityHay QualitySensory Evaluation GuidelinesSensory Evaluation Guidelines

Laboratory analyses of hay for comparison Laboratory analyses of hay for comparison purposes has been based on:purposes has been based on:++ FiberFiber++ Crude ProteinCrude Protein++ MineralsMinerals

More recent approaches include More recent approaches include determinations of digestibility of dry matter determinations of digestibility of dry matter (DM) and fiber(DM) and fiber

Energy is the most important nutrient in DM Energy is the most important nutrient in DM followed by protein, and then minerals.followed by protein, and then minerals.

Hay QualityHay QualitySensory Evaluation GuidelinesSensory Evaluation Guidelines

Fiber is a large component (35-70%) of hay DM Fiber is a large component (35-70%) of hay DM and is only partially digestible to ruminants and is only partially digestible to ruminants and horsesand horses

Fiber and digestibility are central to lab tests Fiber and digestibility are central to lab tests and ration formulation approaches because:and ration formulation approaches because: Ruminants and horses have fiber requirements for Ruminants and horses have fiber requirements for

normal digestive functions and healthnormal digestive functions and health Knowledge of fiber digestibility (varies widely) Knowledge of fiber digestibility (varies widely)

improves predictions of forage energy availabilityimproves predictions of forage energy availability

Laboratory Testing is Essential for Laboratory Testing is Essential for Matching Up Forage / Livestock Matching Up Forage / Livestock

NeedsNeeds But it does not reveal important characteristics But it does not reveal important characteristics

such as:such as: Bale HandlingBale Handling Transport and StackingTransport and Stacking Anti-qualityAnti-quality OdorOdor Dust, weeds, weed seeds, impurities or injurious Dust, weeds, weed seeds, impurities or injurious

substancessubstances Extent of leaf capture, attachment or pulverizationExtent of leaf capture, attachment or pulverization Texture, color and tasteTexture, color and taste Presence and dimensions of flower buds and seed headsPresence and dimensions of flower buds and seed heads

Package FunctionalityPackage Functionality

How well can the hay be handled, How well can the hay be handled, transported, and stacked - which is a transported, and stacked - which is a function of:function of: Bale shapeBale shape Bale densityBale density Structural integrityStructural integrity

OdorOdor

Odor can signal:Odor can signal: Heat damage (tobacco-like odors)Heat damage (tobacco-like odors) Mold from spoilageMold from spoilage Soil contaminationSoil contamination Excessive wetnessExcessive wetness

Maturity StageMaturity Stage

Maturity stage is directly related to:Maturity stage is directly related to: FiberFiber Digestible EnergyDigestible Energy Crude Protein LevelsCrude Protein Levels

Fiber increases while digestible Fiber increases while digestible energy and protein decrease with energy and protein decrease with advancing maturityadvancing maturity

Foreign MaterialForeign Material

Dusts, mold, soil and rocksDusts, mold, soil and rocks Weed seeds and plant partsWeed seeds and plant parts

(invasive noxious and poisonous weeds)(invasive noxious and poisonous weeds) Old alfalfa crownsOld alfalfa crowns StubbleStubble Non-crop species and materials such Non-crop species and materials such

as barbed, sharp, abrasive, or other as barbed, sharp, abrasive, or other features that could harm animals or features that could harm animals or feed machineryfeed machinery

Texture and ConditionTexture and Condition

Ease of consumption by animals with discomfort Ease of consumption by animals with discomfort or injury to mouth, face and eyesor injury to mouth, face and eyes

Respiratory or other health disordersRespiratory or other health disorders Waste dues to sorting in feed bunks or losses onto Waste dues to sorting in feed bunks or losses onto

soilsoil Leafiness describes leaf concentration in baleLeafiness describes leaf concentration in bale Retention describes degree to which leaves remain Retention describes degree to which leaves remain

attached to stems or flakes as bales are opened attached to stems or flakes as bales are opened and fedand fed

Shatter describes the extent of pulverization of Shatter describes the extent of pulverization of baled leavesbaled leaves

Texture and ConditionTexture and Condition

Texture and condition can vary widely Texture and condition can vary widely due to pre-baling differences in:due to pre-baling differences in: Crop canopyCrop canopy ConditioningConditioning Tractor wheel trafficTractor wheel traffic Mechanical handling operationsMechanical handling operations Baling at differing moisture levelsBaling at differing moisture levels

ColorColor

Largely an appearance factor that is Largely an appearance factor that is NotNot related to feeding value, although it can related to feeding value, although it can indicate:indicate: Presence of pre-harvest diseasesPresence of pre-harvest diseases Post harvest molds from excessively wet hayPost harvest molds from excessively wet hay Leaching of soluble sugars from rained on hayLeaching of soluble sugars from rained on hay High levels of leaf loss from raking, turning, and High levels of leaf loss from raking, turning, and

baling excessively dry materialbaling excessively dry material Bleaching from the sunBleaching from the sun

USDA Quality Guidelines for USDA Quality Guidelines for Alfalfa and Alfalfa / Grass HayAlfalfa and Alfalfa / Grass Hay

Hay Grade

ADF(%)

NDF(%)

RFV(%)

TDN-100(%)

TDN-90(%)

CP(%)

Supreme <27 <34 >185 >62 >55.9 >22

Premium 27-29 34-36 170-185 60-62 54.5-55.9 20-22

Good 29-32 36-40 150-170 58-60 52.5-54.5 18-20

Fair 32-35 40-44 130-150 56-58 50.5-52.5 16-18

Utility >35 >44 <130 <56 <50.5 <16

USDA Grass Hay Quality USDA Grass Hay Quality GuidelinesGuidelines

Quality Designation Crude Protein (%)

Premium 13

Good 9-13

Fair 5-9

Utility < 5

Lets Look at Some Lets Look at Some Bales of HayBales of Hay