Hay refers to the timely harvesting of wild grasses or artificial cultivated grasses that have been dried on the ground, dried by straw, or mechanically dried. It is characterized by green and blue color, rich in protein, minerals, and vitamins, and has good palatability.
In addition to supplying dairy cows with nutrients, hay also balances physiologically and promotes gastrointestinal motility. In particular, in the early spring when the livestock is converted from grazing to grazing, the cow often diarrheas because of the lack of cellulose. The remedy is to supplement the cow with 2 to 3 kg of hay each night. Hay is also an important raw material for forming milk fat. During the process of ruminal microbial decomposition of cellulose, volatile fatty acids, such as acetic acid, propionic acid, butyric acid, and fatty substances, are important raw materials for synthetic milk fat. If the amount of hay is low, the milk fat percentage of the cow will decrease.
Hay is the most important forage of dairy cows. Daily intake can reach more than 3% of the body weight of cattle, and generally not less than 5 kg. Cows should be allowed to feed freely. Hay should be chopped when feeding and it should be about 3 cm in length.
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