Paiaguás grass hay harvested at different times of the day and at two moisture levels

Saute, José Manuel; Tres, Tamara Tais; Jobim, Clóves Cabreira

doi:10.1590/1809-6891v25e-78876E

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Animal science - Research article • Ciênc. anim. bras. 25 • 2024 • https://doi.org/10.1590/1809-6891v25e-78876E copy

Paiaguás grass hay harvested at different times of the day and at two moisture levels

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Abstract

The objective of this research work was to assess the effect that cutting time and moisture content at baling have on losses in production process and nutritional quality when it comes to the storage of Paiaguás grass hay. The assessed treatments were hay harvested at 10:00, 13:00 and 16:00, and baled at two moisture levels, 15% and 20%. The lowest dry matter losses were recorded when cutting happened at 10:00, and with baling at 15% moisture. Non-fibrous carbohydrate content increased for the cut made in the afternoon, and reduced during the storage period, with an influence for cutting time and baling moisture. There was an increase in fibrous fraction content in all assessed treatments with storage time, especially for the material that was baled at a 20% moisture. During storage, dry matter digestibility reduced mainly in hay stored at a 20% moisture, harvested at 10:00 and 13:00. The best time to cut forage for haymaking is in the afternoon, between 13:00 and 16:00.

Keywords
Urochloa brizantha; haymaking; storage time; nutritional value

pH	A+	Al3+	H++Al3+	Ca2+	Mg2+ K+	Ca⁺+Mg⁺	SB	CTC	V	P	C MO
CaCl H2O					Cmol.dm ^-3				%	mg.dm ^-3	g.dm ^-3
5.60 6.30	3.30	0	3.30	4.41	2.00 0.25	6.41	6.60	9.96	66.9	7.29	8.82 15.2

Item	Cutting time (h)			SEM	P value
Item	10:00	13:00	16:00	SEM	H
DM	22.0c	24.8b	25.7a	1.78	<0.01
OM	92.9b	94.7a	94.5a	0.49	<0.01
CP	9.23a	8.4ª	7.13b	5.42	<0.01
NDF	69.2b	73.5a	69.6b	1.28	<0.01
ADF	58.9b	64.2a	58.6b	3.30	0.01
HEM	10.2	10.6	11.0	19.0	0.85
LIG	1.94	1.82	1.91	18.7	0.90
CEL	57.0b	61.1a	56.7b	3.14	0.01
EE	1.36	1.46	1.59	10.0	0.15
IVDMD	54.3	51.5	56.1	7.67	0.34
TC	82.3b	84.9a	85.8a	0.89	<0.01
NFC	13.1b	11.4b	16.2a	7.42	<0.01
TDN	52.3	50.0	53.9	6.77	0.34

Variable				P value
Variable	H	U	H×U	D	H×D	U×D	H×U×D
DM	0.0019	<0.0001	0.0075	<0.0001	<0.0001	<0.0001	0.2719
CP	0.0002	0.0003	<0.0001	0.3845	0.0658	0.0891	0.0941
NFC	<0.0001	0.0059	0.0536	<0.0001	0.3339	0.3105	0.2436
NDF	0.0304	<0.0001	0.0774	<0.0001	0.4894	0.0477	0.1550
EE	0.0130	0.3784	0.1549	<0.0001	<0.0001	0.2090	0.2976
IVDMD	0.0022	0.0207	0.0671	<0.0001	0.0289	0.1407	0.1062

Variable	Cutting time			Baling Moisture		SEM	P value
Variable	10:00	13:00	16:00	15%	20%	SEM	H	U	H×U
Fraction a	60.2	60.5	59.8	60.8	59.6	0.38	0.79	0.14	0.59
Fraction b	39.8	39.5	40.2	39.2	40.4	0.38	0.79	0.15	0.59
kd, %/h	2.1	2.3	2.1	2.4a	2.0b	0.10	0.43	0.04	0.32
ED 4%	73.7	74.8	73.5	75.2a	72.8b	0.56	0.49	0.03	0.29
ED 6%	70.4	71.40	70.1	71.8a	69.5b	0.53	0.5	0.03	0.30
ED 8%	68.4	69.3	68.1	69.7a	67.5b	0.51	0.53	0.03	0.31

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[1] *Correspondent author: tamarattres@gmail.com