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LOSSES IN FIELD CURING OF HAY
Okay, on this occasion Ahli Artikel will present an article entitled Losses In Field Curing Of Hay. Please read the article below
Okay, on this occasion Ahli Artikel will present an article entitled Losses In Field Curing Of Hay. Please read the article below
Losses In Field Curing Of Hay
Profound changes in composition occur during the curing of hay in the field. There is an inevitable loss of nutrients when crops are made into hay. Curing losses are small when drying is rapid. Under adverse conditions the loss may be up to 40 per cent , or spoilage may be complete. Under normal weather conditions, the dry-matter loss in field curing of hay may be 10 to 25 per cent in different parts of the country. A loss of 17,6 per cent of the dry matter and 21.5 per cent of the protein has occurred during the ordinary field curing of alfalfa due to shattering of leaves, pods, seeds, and stems, to leaching and fermentation, and to the respiration that continues in green plants for some time after cutting. Included in the above losses was 30 per cent of the leaves, with a correspondingly large loss of nutrients. The leaves are the portion of the plant richest in protein, vitamins, phosphorus, and calcium. The leaf loss in alfalfa ranges from 6 to 9 per cent of the weight of the total crop. In cereal hays, the leaves constitute one fifth the weight of the plant. After the milk stage, cereal leaves contain nearly 50 per cent of the mineral and 40 per cent of the fat of the fat of the whole plant.
During curing the carotene starts to decompose at once, due chiefly to oxidation. Alfalfa hay exposed in the swath and windrow for 30 hours in good hay-making weather has lost 60 to 65 per cent of its carotene, 25 per cent of the protein, 15 per cent of the leaves, and 10 per cent of the total dry matter. The losses in artificially dried hay are less than in sun-cured hay of alfalfa, lespedeza, sorgo, and soybeans. Baled alfalfa, timothy, and clover hays stored in a dark, unheated barn may lose 3 per cent of their carotene per month in the winter, but the losses are much higher with higher temperatures. The percentage rate of loss of carotene was much more rapid than that of the natural green color. Hay exposed to rain loses a considerable proportion of its vitamin G. Synthesis of vitamin D occurs only when alfalfa is cured in the sun, a condition that results in a loss of vitamin A.
The protein content of alfalfa hay exposed to 1.76 inches of rain distributed over a period of 15 days was only 11 per cent compared with prime hay that contained 18.7 per cent protein. Leached burclover hay, oat hay, and naturally cured range forage showed the greatest percentage loss in minerals. The loss of crude protein ranged from 1 to 18 per cent of the total, and the loss of nitrogen-free extract, from 6 to 35 per cent of the total according to the nature of the forage. Further losses in nutritive value are probably reflected in impairment of palatability and in loss of color.
Thus the explanations article about Losses In Field Curing Of Hay.
Hope it is useful. . . .
HAPPY LEARNING . . . . .
SOURCE:
Book Principles of Field Crop Production | John H. Martin - Warren H. Leonard | COLLIER Macmillan (1967)
Profound changes in composition occur during the curing of hay in the field. There is an inevitable loss of nutrients when crops are made into hay. Curing losses are small when drying is rapid. Under adverse conditions the loss may be up to 40 per cent , or spoilage may be complete. Under normal weather conditions, the dry-matter loss in field curing of hay may be 10 to 25 per cent in different parts of the country. A loss of 17,6 per cent of the dry matter and 21.5 per cent of the protein has occurred during the ordinary field curing of alfalfa due to shattering of leaves, pods, seeds, and stems, to leaching and fermentation, and to the respiration that continues in green plants for some time after cutting. Included in the above losses was 30 per cent of the leaves, with a correspondingly large loss of nutrients. The leaves are the portion of the plant richest in protein, vitamins, phosphorus, and calcium. The leaf loss in alfalfa ranges from 6 to 9 per cent of the weight of the total crop. In cereal hays, the leaves constitute one fifth the weight of the plant. After the milk stage, cereal leaves contain nearly 50 per cent of the mineral and 40 per cent of the fat of the fat of the whole plant.
During curing the carotene starts to decompose at once, due chiefly to oxidation. Alfalfa hay exposed in the swath and windrow for 30 hours in good hay-making weather has lost 60 to 65 per cent of its carotene, 25 per cent of the protein, 15 per cent of the leaves, and 10 per cent of the total dry matter. The losses in artificially dried hay are less than in sun-cured hay of alfalfa, lespedeza, sorgo, and soybeans. Baled alfalfa, timothy, and clover hays stored in a dark, unheated barn may lose 3 per cent of their carotene per month in the winter, but the losses are much higher with higher temperatures. The percentage rate of loss of carotene was much more rapid than that of the natural green color. Hay exposed to rain loses a considerable proportion of its vitamin G. Synthesis of vitamin D occurs only when alfalfa is cured in the sun, a condition that results in a loss of vitamin A.
The protein content of alfalfa hay exposed to 1.76 inches of rain distributed over a period of 15 days was only 11 per cent compared with prime hay that contained 18.7 per cent protein. Leached burclover hay, oat hay, and naturally cured range forage showed the greatest percentage loss in minerals. The loss of crude protein ranged from 1 to 18 per cent of the total, and the loss of nitrogen-free extract, from 6 to 35 per cent of the total according to the nature of the forage. Further losses in nutritive value are probably reflected in impairment of palatability and in loss of color.
Thus the explanations article about Losses In Field Curing Of Hay.
Hope it is useful. . . .
HAPPY LEARNING . . . . .
SOURCE:
Book Principles of Field Crop Production | John H. Martin - Warren H. Leonard | COLLIER Macmillan (1967)
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