ANN 111: Principles of Animal Nutrition and Feed Technology (2+1)

SCHEDULE FOR HARVESTING AND CURING OF HAY

Good quality hay can be produced by harvesting the crop early in the morning and left in the field as such for curring. The harvested crop should be allowed to dry in the field until the moisture content is reduced to about 40%. Frequent turning is necessary to facilitate uniform drying. On sunny days field drying of harvested crop for two days is sufficient to make hay. The air dried crop may be turned with the rake and made into small feathery windrows at the end of first day. The windrows may be baled at the end of second day and if further drying is required inspite of two days of sun drying, they may be placed over tripods or tetrapods or over the fence to facilitate airation during drying. Hay should always be stored in well ventilated place as they catch fire easily. Average quality hay will have 25-30 per cent crude fibre and 45-60 per cent TDN.

Hay making: Harvest in morning. Left in field for sun drying. Turing facilitates drying. Feathery windrows at the end of day. Place on tripods. Baled to store.