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Abstract
AbstractRyegrass, clover and lucerne hay were stored at each of several temperatures between −18° and 36° and moisture contents of (nominally) 7, 12 and 17% for about 9 months.Dry‐matter losses increased with period of storage and with increase in both temperature and moisture, reaching a maximum of about 8%.Changes in the more important chemical constituents were also determined: (i) It was possible that soluble nitrogen contents decreased at temperatures of 21° and 36° when the moisture content was 17%. (ii) Crude fat contents decreased with increasing temperatures and moistures, the effects of which were independent of each other. (iii) Carotene contents decreased with increasing temperatures, but there was no effect of moisture over the range examined. (iv) Total contents of 90%‐ethanol‐soluble sugars decreased with increasing temperatures, but there was no effect of moisture with contents of 7 and 12%. At 17% moisture both temperature and moisture appeared to enhance the sugar losses. (v) Fructosan contents of ryegrass were not affected by temperature nor was there any change at moisture contents of 7 and 12%, but a decrease occurred during storage at 17% moisture. Dry‐matter losses did not appear adequately to represent nutritional losses when compared with the chemical changes in constituents.
Published Version
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