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The important role of hay in dairy cow feeding
Dry grass refers to timely harvesting of wild grasses and cultivated grasses that have been made by drying on the ground, drying on straw, or mechanical drying. The characteristics of high-quality hay are: the color is green, rich in protein (grass hay contains 7% protein), minerals and vitamins, and therefore it is aromatic and palatable. Compared with the juicing material and the concentrate, the hay is bulky, contains many fibers and is difficult to digest. But it is also an important part of the diet, because it not only supplies dairy cows with nutrients, but also plays a balancing role in physiology, and it is an important raw material for the formation of milk fat, but also promote gastrointestinal motility. Studies have shown that the content of dry matter in chyme is shifted from the dietary structure to a range of 3% to 5%, which is known as the balance material – that is, the cellulose content of the filling material is about 1%. In early spring, cattle were converted from grazing to grazing in the initial stage, that is, greening, often eating diarrhea due to lack of cellulose. The remedy was to supplement 2-3 kilograms of hay each night after returning to herd. Hay is an important raw material for the formation of milk fat: In the rumen microbial decomposition of cellulose, the production of volatile fatty acids - that is, acetic acid, propionic acid, butyric acid and fatty substances. These substances are important raw materials for the synthesis of milk fat. The amount of hay fed is low and the rate of milk fat is reduced. In summary, hay is the most important forage for dairy cows. Due to its large rumen volume, the cow has a special function of using a lot of hay, and its daily feeding amount can reach more than 3% of the cow's weight. The hay in the diet is generally not less than 5 kg, added after feeding, allowing them to feed freely. Modulation of grass hay should be cast at the heading stage; legumes or other hay should be castrated during flowering. The moisture content of green hay is less than 15%, green, aromatic, soft stems, many leaves, less impurities, and should be bundled and sheltered to prevent nutrient loss; the cut length should be more than 3 cm.