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tends the time that soluble carbohydrates, especially sugars, are oxidized or consumed by plant respiration. The increased drying associated with conditioning or crimping reduces the losses associated with plant respiration. In addition to the reduced shattering of leaves associated with overdrying, a major admantage of conditioning is the rapid drying which stops respiration. Periods of high humidity that extend the curing time will result in hays that contain less starch and only small amounts of simple sugars.
The effects of extending curing on protein are not as pronounced as for the simple forms of carbohydrates. However, extended curing can convert a significant proportion of true proteins to more soluble non-protein forms. This change is probably not a serious concern for cattle feeding unless the hay is damaged by rain after undergoing the curing process. The combined changes that occur in hay as a result of extended curing may amount to as much as 4-5 percent loss in the total weight and are more pronounced with immature, high-quality forages. Rain damage to cured hay increases these losses to 30-40 percent. Rapid drying results in only minor changes in composition and subsequent feeding value.
Hay-making is an expensive practice but one that is nec«>; sary for cattle and sheep production in Virginia. Production costs for better quality grass hays are no more than the costs for inferior quality hays. The extra management that is the only difference in hay quality is more than worth the extra effort.
95.2%