Making and storing quality hay
Abstract
"The most important factors affecting the quality of hay are 1) moisture content at baling and time of storage, 2) stage of maturity at baling, 3) storage conditions, and 4) the forage species, of course. This guide has information on the first three factors as well as on hay preservatives. It does not deal with forage species. Some forages, such as alfalfa, orchardgrass, red clover, and so forth, have higher feeding values than some other forages. If you have questions on forage species, call your county University of Missouri Extension Center."--First page.
Rights
Archive version. For the most recent information see extension.missouri.edu.
OpenAccess.
Provided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station websites for current information.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.