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11-arid-97111-arid-93411-arid-93611-arid-967
 The   forages like grasses and legumes that  have been cut ,and then dried under  sunlight. It is used when there is sh...
  It is used when there is less      availability of fodder. The chances of spoilage will be less  than the silage. It ...
 It also require a lot of time and extra  labour. During hay making process 10-15% loss of  nutrient occur. Hay making ...
 Fast drying maximizes green color  and palatability. The rapid drying is more suitable for  hay making as it minimize t...
 For leguminous fodder harvesting is done  at the start of flowering. Grasses should be harvested for hay  making when t...
   In case of leguminous fodder     lucerne and oat is best for making    of hay and may be barseem.    In case of grass...
There are two methods of hay  making. Traditional method New mechanised technique It consist of following steps Mowing...
 Cut  the crop , when easy to break  the stem by hand. Dry the crop under sunlight in the  field. Turn the forage befor...
Digestibility %ageDry matter              60%protein                 67%Crude fibers            41%Ether extract          ...
 To cut the grasses a machine is used which is called mower. It is the first step in making of hay. Mowing is done in t...
 For spreading of hay tedding is done. Hay tedders have several orbital wheels  that lift hay By a turn. Tedding is imm...
 Tocollect the hay .Hay rake is used. When the hay has tedded and is nearly dry, it is ready to rake. Raking turns the ...
A baler is a machine that coiled the cut hay in to round shape. After cutting, drying and raking baling is done. Then s...
 Bacterial fermentation may occur in  the forages that has been laid in the  field. It may lead to production of acetic ...
 Hay   can be stored under a roof when  resources permit. It is frequently kept inside sheds and may  be stacked inside ...
   Moisture contents should be less    than 15%. More leafy and green. It should be free from dust and  mold. It shoul...
Good quality hay   Poor quality hay
THANK YOU
Hay making
Hay making
Hay making
Hay making
Hay making
Hay making
Hay making
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Hay making

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Dr. Waqas Nawaz
PMAS arid agriculture university rawalpindi pakistan

Published in: Education

Hay making

  1. 1. 11-arid-97111-arid-93411-arid-93611-arid-967
  2. 2.  The forages like grasses and legumes that have been cut ,and then dried under sunlight. It is used when there is shortage of forages. Hay making is preferred mode of conserving the food of all green forages.
  3. 3.  It is used when there is less availability of fodder. The chances of spoilage will be less than the silage. It require less space for its storage.
  4. 4.  It also require a lot of time and extra labour. During hay making process 10-15% loss of nutrient occur. Hay making is done in presence of sun light. If sun light not available it difficult the hay making process.
  5. 5.  Fast drying maximizes green color and palatability. The rapid drying is more suitable for hay making as it minimize the microbial growth. The basic principle is to reduce moisture content in order to inhibit the action of microbial enzymes. In order to store green crops in a stack the moisture content should be reduced to 15-20%.
  6. 6.  For leguminous fodder harvesting is done at the start of flowering. Grasses should be harvested for hay making when there is emergence of head. At this stage there are maximum nutrients and green matters. March and april are best season for hay making from leguminus fodder. For grasses after rainy season.
  7. 7.  In case of leguminous fodder lucerne and oat is best for making of hay and may be barseem. In case of grasses like sudan grasses and sadabahar.
  8. 8. There are two methods of hay making. Traditional method New mechanised technique It consist of following steps Mowing Tedding Raking Baling
  9. 9.  Cut the crop , when easy to break the stem by hand. Dry the crop under sunlight in the field. Turn the forage before sunset or sunrise to avoid shattering of leaves. Then hang with a rope. Stack it by using 3 bamboos.
  10. 10. Digestibility %ageDry matter 60%protein 67%Crude fibers 41%Ether extract 25%Nitrogen free extract 72%
  11. 11.  To cut the grasses a machine is used which is called mower. It is the first step in making of hay. Mowing is done in the morning. It can be at the end of the day when the grass is drier. So that it can increase the energy level of the forage by capturing some of the sugars.
  12. 12.  For spreading of hay tedding is done. Hay tedders have several orbital wheels that lift hay By a turn. Tedding is immediately after mowing to spread the swath. It may require a second tedding the next day to speed up the drying process. More tedding can shatter leaves of alfalfa.
  13. 13.  Tocollect the hay .Hay rake is used. When the hay has tedded and is nearly dry, it is ready to rake. Raking turns the hay one more time to Ready to be baled. Hay is gathered loose and stacked without being baled first. Spontaneous combustion may occur if hay becomes wet while in storage.
  14. 14. A baler is a machine that coiled the cut hay in to round shape. After cutting, drying and raking baling is done. Then should be hauled to a central location for storage. It depend on geography, region and climate. In this process hay is usually gathered in the form of bales.
  15. 15.  Bacterial fermentation may occur in the forages that has been laid in the field. It may lead to production of acetic acid and propionic acid. Mouldy hay is unpalatable and harmfull. It may lead to production of mycotoxin. The provitamin and carotene may be reduced from 150-200mg/kg in the dry matter.
  16. 16.  Hay can be stored under a roof when resources permit. It is frequently kept inside sheds and may be stacked inside a bale Hay never exposed to any possible source of heat. Because dry hay and the dust it produces are highly flammable.
  17. 17.  Moisture contents should be less than 15%. More leafy and green. It should be free from dust and mold. It should be easily palatable. It should be less expensive.
  18. 18. Good quality hay Poor quality hay
  19. 19. THANK YOU

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