The Effect of Soaking on Protein and Mineral Loss in Orchardgrass and Alfalfa Hay

Martinson, Krishona L.; Hathaway, Marcia; Jung, Han Na

doi:10.1016/j.jevs.2012.03.007

Cited by 20 publications

(10 citation statements)

References 23 publications

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“…Previous studies have not found a decrease in CP concentrations in cool season grass hays after 1 h of soaking in cool or warm water [3,4]. However, in this study the Cold 1 h, Warm 1 h and Cold 8 h treatments all resulted in decreased CP concentrations.…”

Section: Effect Of Soaking On Protein and Mineral Concentrationscontrasting

confidence: 77%

“…Previous studies have shown the duration of soaking and/or the temperature of the soak water can influence the removal of water soluble components in hay [3,4]. Thus we compared two soaking temperatures and three soaking durations in regard to their effect on nitrate concentrations (Figure 1).…”

Section: Effect Of Soaking On Nitrate Concentrationsmentioning

confidence: 99%

“…The practice of soaking long stem hay prior to feeding is used to reduce respirable dust and mold particles [1,2]. Soaking also leaches nutrients from hay and thus affects its nutrient value [3,4,5]. A number of studies have examined the effect of soaking on alfalfa and cool season grasses, but the effect of soaking on warm season grass hays has received less attention.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Soaking on Nitrate Concentrations in Teff Hay

Hansen

Fowler

Strasinger

et al. 2016

Journal of Equine Veterinary Science

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Soaking can affect respirable dust particles and the concentrations of some nutrients in alfalfa and cool season grass hays. However, the effect of soaking on nitrates in hay has not been reported. The aim of this study was to evaluate the effects of soaking on teff hay, a warm season annual grass, that contained high concentrations of nitrate (>2.0%). Six bales of teff hay were used for the study. Six 0.5 kg samples were taken from each bale and assigned to 1 of 6 soaking treatments; no soaking (control), cold water immersion for 10 s, warm water immersion for 10 s, cold water soaking for 1 h, warm water soaking for 1 h, and cold water soaking for 8 h. After soaking, hay was dried, ground and submitted to a commercial laboratory for analysis. Data were analyzed by analysis of variance as a block design. When the main effect of treatment was significant (P < 0.05) means were separated by Tukey's honest significant difference test. Soaking for 1 or 8 h decreased WSC (P < 0.0001). Phosphorus, potassium, sodium, and zinc concentrations were reduced by soaking for 1 h or longer (P, K, Na: P < 0.0001; Zn: P = 0.003). Nitrate concentrations were reduced (P < 0.0001) to safe levels for horses (≤ 0.5%) by soaking hay for 1 h or longer but soaking also reduced the concentrations of some nutrients in the hay. Minimal differences were observed between cold and warm soaking temperatures.

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Section: Effect Of Soaking On Protein and Mineral Concentrationscontrasting

confidence: 77%

Section: Effect Of Soaking On Nitrate Concentrationsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Soaking on Nitrate Concentrations in Teff Hay

Hansen

Fowler

Strasinger

et al. 2016

Journal of Equine Veterinary Science

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“…Ensiling and haylage conservation also excludes the use and disposal of large water volumes, which may be regarded as an environmental risk after being used for hay soaking (Blundell et al, 2012), as well as the laborious work included in soaking forages. Furthermore, soaking forages in water may also result in loss of macro-and micro minerals (Moore-Colyer,1996;Blackman and Moore-Colyer, 1998;Martinson et al, 2012a).…”

Section: Effect Of Soaking Forages In Water On Concentration Of Watermentioning

confidence: 99%

“…Increased soaking time (from 15 min to 12 h) has however been reported to result in larger NSC-reduction in orchardgrass (Dactylis glomerata L.) hay cut in flowering stage (Martinson et al, 2012b). Soaking of hay may also result in loss of other important nutrients such as Na, P, K, Mg (Moore-Colyer, 1996), Ca (Martinson et al, 2012 a) and crude protein (CP) or other N-compounds (Warr and Petch, 1993;Martinson et al, 2012a), and Cu (Blackman and Moore-Colyer, 1998). The effect of soaking on WSC concentration in other forage types than hay has not been reported in scientific literature.…”

Section: Introductionmentioning

confidence: 99%