Understanding Hay Evaluation In Hay Shows

by: Mario Villarino

Hopkins County Agriculture Agent

 During the evaluation of hay samples submitted to hay shows,
T.C. Griggs, (Utah State University) S.C. Fransen, (Washington State University); and M.G. Bohle, (Oregon State University) recommend:
“Hay quality is defined by nutritional density and animal response as well as physical and sensory factors that define value in conventional hay markets. Assessment of quality depends on end-use applications as well as traditions and perceptions that vary among regions and livestock enterprises. Requirements for specific nutrient levels and sensory properties vary widely with livestock class and performance targets, which broadens opportunities for marketing and utilizing hay with differing characteristics. Laboratory analyses of hay nutritional value for comparison with livestock needs have traditionally been based on fiber, crude protein (CP) and mineral levels. More recent approaches include determinations of digestibility of dry matter (DM) and fiber.
While laboratory testing is essential for matching hay lots with particular end-uses, it does not reveal many important characteristics that impact marketability and livestock response. These include ease of bale handling, transport and stacking; anti-quality properties associated with heating and spoilage of wet hay; disagreeable odor; presence of dust, mold, weeds, weed seeds or other impurities or injurious substances; extent of leaf capture, attachment and pulverization; texture, color and taste; and presence and dimensions of flower buds and seedheads.
Hay contests present excellent opportunities to observe and discuss differing quality characteristics and relationships to management and economic value. Ideally, contestants might be judged on abilities to consistently produce hay that meets particular end-use requirements and on overall farm-management skill. More commonly, hay contests rank entries on their apparent feeding value or economic value in specialty markets in which appearance may be of more concern than nutritional density. Hay evaluation should include consideration of trade-offs among sensory properties and forage species, DM production, stand life and nutritional and economic values”. Based on these set of recommendations, the 2009 hopkins county hay show evaluation included physical and nutritional values of each samples submitted. Laboratory results were mailed to every participant to identify potential end -use of the hay the sample represent.