the Breakdown of Hay Preservatives and Additives
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چکیده
Hay preservatives such as acids, bacterial inoculants, enzymes and other compounds, allow for hay to be baled at higher moisture levels (18-25%), thus decreasing field drying times. Baling at higher moisture means that there will be reduced in-field dry matter (DM) and leaf loss. While preservatives do not add anything in terms of nutritive value, they prevent heating and mold development if hay is baled above safe moisture levels. In fact, mold will reduce palatability more than high fiber content. Hay preservatives can potentially assist those interested in maintaining high quality hay by reducing the risk of weathering and deterioration of hay in the field.
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