Bales of hay steamed for 50 minutes in the HAYGAIN HG1000 were devoid of fungi and yeast and the total viable count (TVC) of bacteria reduced by 86%.

Deborrah Flament ARTICLE
BY Deborrah Flament
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Bales of hay steamed for 50 minutes in the HAYGAIN HG1000 were devoid of fungi and yeast and the total viable count (TVC) of bacteria reduced by 86%.

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The Haygain process of steaming hay at high temperatures supports the general health of horses, including respiratory and digestive health.

RELATED ARTICLES

Summary of Research

Laura Marsh BY Laura M... 0 min read

Investigation into the effect of different treatments on Hay and Haylage on forage pH levels, in relation to EGUS in the horse.

Laura Marsh BY Laura M... 0 min read

This study showed that horses preferred to eat steamed hay compared with haylage and dry hay.

Laura Marsh BY Laura M... 0 min read

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