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Steaming increased the amount of hay eaten, but the rate of intake and amount of chewing was not affected.

Apr 22, 2016

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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%.

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%.

This study showed the nutritional profile of the hay basically stays the same after a 50 minute cycle in the HAYGAIN HG1000 taking the average of 30 different hays. The only nutrient lost was WSC (sugar) which was a small but significant reduction.

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This research used four different hays with varying degrees of quality and showing that a 50 minute steam in the HAYGAIN HG1000 was effective at reducing respirable particles in all hays, whether only slightly dusty or highly contaminated.

This study found that given the choice steamed hay was preferred over dry and soaked hay. HAYGAIN steamed hay, once tasted was always the first to be consumed.

This study found that given the choice steamed hay was preferred over dry and soaked hay. HAYGAIN steamed hay, once tasted was always the first to be consumed.

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