Effect of period, water temperature and agitation on loss of water-soluble carbohydrates and protein from grass hay: implications for equine feeding management.

The research article explores how differing treatments of water-soaking affect the removal of water-soluble carbohydrates and protein from four different types of hay in the UK. The study suggests that using warm water to soak hays during colder weather might lead to a more significant loss of water-soluble carbohydrates.

Objective of the Research

This research aimed to identify the impact of various water-soaking treatments, different periods, and temperatures on the loss of water-soluble carbohydrates and proteins from various types of hay in the United Kingdom. These findings have potentially useful implications for equine feed management.

Methodology

• The researchers soaked the hay for up to 16 hours at average temperatures of 8°C, 16°C, initially at 49°C via hot tap water, and also at 16°C but with an additional step of agitation and rinsing using clean water.
• The initial water-soluble carbohydrates (WSC) contents in the hay samples ranged from 154 to 216 g/kg of dry matter.

Findings

• Losses of WSC from hays after 16 hours of soaking at different temperatures showed varying results. It was found to average 28% at 8°C, 46% at 16°C and 44% initially at 49°C, with the losses reaching 49% when the hay was agitated and rinsed at 16°C.
• In terms of WSC constituents losses, sucrose lost averaged 55% at 8°C, 86% at 16°C, 91% at 16°C with agitation, and 82% at an initial temperature of 49°C. Glucose losses were 60%, 85%, 75%, and 75% for the same respective treatments. Fructose losses were 41%, 52%, 54% and 46% correspondingly.
• The content of crude protein in the hay was not significantly altered by any of the soaking treatments.

Conclusions

• Soaking hay at 8°C resulted generally in less loss of WSC compared to when soaked at higher temperatures.
• The study suggests that in colder weather, using warmer water to soak hays might lead to greater losses of WSC, though prolonged soaking at such temperatures could also encourage the growth of unwanted micro-organisms.