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Abstract
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.
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