By: Matthew M. Brendal
HAY SELECTION AND QUALITY Size and Shape
Hay bales come in several sizes and two types, square or round. I believe that the small square bales are the best for horses. They are easy for one person to manage and the exact amount may be put out. With large round bales the inside of the bale may be hard to reach and mold may be present without you being able to see it. Also the longer a large round bale sits out in a pasture the faster it losses it’s nutritional value.
Color
Hay should be a greenish color as opposed to brownish. Any grayish powder means mold, under no circumstances feed moldy hay.
Content
Hay should mostly be made up of small flexible stems. NO weeds, insects, dirt or excessive dust from cutting the hay should be present. You must also decide which hay type you desire, legume or grass. Both types have pros and cons but grass type of hay may have less crude protein and more fiber than legume hay. The best cut/baling is time is late spring. The late spring cut produces the most nutritious/palatable bales of hay.
Smell
Hay should smell sweet. A musty/moldy smell indicates mold is present.
Hay Storage
It is important to have a hay storage system in place to preserve
as much nutritional value and protect it from contamination. The direct rays of the sun and exposure to water can cause enough damage to make the hay unpalatable. In optimum conditions it is best to have a dedicated “hay barn” separate from any other use, this is in case the structure starts on fire. The hay barn should be located a distance away from any other structures. A water hose should be available able to reach any part of the hay barn. Hay may be flammable during storage on extremely hot days. If the conditions are just right, chemical reactions due to high internal moisture content (above 20%) within the hay may cause a fire. The smells that indicate possible imminent combustion are a slight caramel or musty smell. It may be prudent to check the internal temperature of the hay bales or monitor for smoke.
You may want to use a probe and candy thermometer to check the hay’s internal temperature. The thermometer should be allowed 10 minutes inside the hay bale to get an accurate reading. The following temperatures and associated steps/precautions:
150°F - Daily monitoring required. Entering a danger zone.
160°F
175°F
185°F
215°F
Hay Stacking
It is important if possible not to stack hay directly on the ground. Stacking hay on a pallet type platform allows airflow and preserves that bottom stack for use. Hay on the bottom should be stacked on the side (cut portion) then the remainder should be stacked on with the two wires/twines up. The hay bales should also be stacked with each layer at 90° angles to the last one, to form a better bonding fit. You also may want to label the old hay from the new hay so that the old hay is used first. You may want fresh hay to “cure” for about 4-5 weeks before feeding to your horse.
Fundamental Horsemanship is TLC = Trust, Leadership & Communication.
- Hay fire. Ignition is imminent!!! - Prepare for a hay fire. Flames are about to occur on hay. - Contact the fire department. Wet hay/remove it from barn. - Monitor every four hours. This is the danger zone.
