The composition and digestibility of Northern Irish hays III. Factors influencing the production of high-quality hays

Abstract

1. The results are presented of a survey of early cut hays, by the tripod and ground-cured methods, from fifteen ryegrass swards and six ryegrass-clover swards in Northern Ireland.2. The effect of date of cutting on quality is discussed.3. The losses in conservation at two centres included in this survey are presented. Losses of 15·9 and 13·3% are recorded for the tripod method.4. A trial designed to produce high-quality hays from specially managed swards by these two methods is described. The results obtained in relation to conservation losses and the digestibilities of these hays are considered. Field losses of dry matter ranged from 3 to 16·5% for the tripod method and 9–27% for the ground-cured. The tripod hays had starch equivalents of 47, 48·2 and 51·5; those of the corresponding ground-cured hays were 41·5, 38·2 and 51·8.5. It is suggested that the tripod method as applied to swards of the type used in the second experiment offers a means of securing a high degree of conservation.