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PloS one2014; 9(11); e114079; doi: 10.1371/journal.pone.0114079

The effect of five different wetting treatments on the nutrient content and microbial concentration in hay for horses.

Abstract: Five different hays were used to determine the effect of 5 different soaking and steaming treatments on the water soluble carbohydrate and microbial (bacteria and mould) contents of UK hay. Hays were subjected to the following 5 treatments: 1. Dry; 2. Steamed for 50 minutes in the Haygain- 600 steamer; 3. Soaked in water at 16°C for 9 hours; 4. Steamed then soaked and 5. Soaked then steamed. Post treatment hays were tested for water soluble carbohydrates, bacteria and mould contents. Differences between means were determined using ANOVA and least significant difference with hay (5), bale (3) and treatment (5) as fixed factors, thus n = 75. Protein and ash proportions were unaltered in any of the treatments. Soaked, steamed then soaked and soaked then steamed treatments were all equally effective at reducing water soluble carbohydrates, with significantly (P<0.05) lower mean contents (79-83 g/kg DM) compared with 126 and 122 g/kg dry matter (DM) for dry and steamed respectively. Steamed and soaked then steamed had significantly (P<0.05) less bacteria (1.04×103 and 4.9×102 CFU/g DM) compared with soaked which increased CFU/g DM from 6.0×104 in dry hay up to 3.5×105. Mould contents CFU/g DM were significantly (P<0.05) reduced by steaming (2) and soaking then steaming (1.9) but no difference was seen between dry (1148), soaked (692) or steamed then soaked (501). Soaking for 9 hours followed by steaming for 50 minutes in the Haygain steamer was the most effective method for reducing water soluble carbohydrates and microbial contamination in hay. Soaking or steaming+soaking lowered water soluble carbohydrates but significantly reduced the hygienic quality of the hay which could potentially compromise the health of the horse.
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Publication Date: 2014-11-26 PubMed ID: 25426729PubMed Central: PMC4245254DOI: 10.1371/journal.pone.0114079Google Scholar: Lookup
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Summary

This research summary has been generated with artificial intelligence and may contain errors and omissions. Refer to the original study to confirm details provided. Submit correction.

The research examines the impact of five different wetting treatments on the concentration of soluble carbohydrates and microbes in five types of hay typically used for feeding horses. It found that the best method for reducing these components was first soaking the hay for nine hours, followed by steaming it for 50 minutes.

Research Process

  • The study began with five different kinds of hay, each subjected to the following five treatments: they were left dry, steamed for 50 minutes in a Haygain-600 steamer, soaked in water at 16°C for nine hours, steamed then soaked, or soaked then steamed.
  • These hay samples were then tested for their levels of water soluble carbohydrates and their bacteria and mould contents.
  • The differences between the means of these concentrations were calculated using analysis of variance (ANOVA) and least significant difference, taking into account the type of hay, the bale used, and the treatment given.
  • Protein and ash quantities did not change as a result of any of these treatments.

Findings

  • The results showed significant differences in the soluble carbohydrate content of the hay based on the treatments. The methods of soaking, steaming then soaking, and soaking then steaming all effectively reduced the content of water soluble carbohydrates.
  • The hay that was steamed and the hay that was soaked then steamed exhibited considerably fewer bacteria compared to the soaked hay. Surprisingly, soaking the hay increased bacterial concentration.
  • Both the steaming and soaking then steaming treatments caused a significant reduction in the mould content in the hay.
  • The research thus concluded that the most effective method of diminishing water soluble carbohydrates and microbial contamination in hay was first soaking the hay for nine hours followed by steaming it for 50 minutes.

Conclusions

  • The investigation revealed that although soaking or a combination of soaking & steaming lowered water soluble carbohydrates in hay, they also considerably reduced the overall hygienic quality of the hay. This could not only limit its nutritional value but potentially impact the health of a horse.
  • The attainment suggests that a balance must be struck in the treatment process to ensure it optimizes nutrient retention while minimizing potential health risks.

Cite This Article

APA
Moore-Colyer MJ, Lumbis K, Longland A, Harris P. (2014). The effect of five different wetting treatments on the nutrient content and microbial concentration in hay for horses. PLoS One, 9(11), e114079. https://doi.org/10.1371/journal.pone.0114079

Publication

PloS one
ISSN: 1932-6203
NlmUniqueID: 101285081
Country: United States
Language: English
Volume: 9
Issue: 11
Pages: e114079
PII: e114079

Researcher Affiliations

Moore-Colyer, Meriel Jean Scott
  • Royal Agricultural University, Cirencester, Gloucestershire, United Kingdom.
Lumbis, Kimberly
  • Royal Agricultural University, Cirencester, Gloucestershire, United Kingdom.
Longland, Annette
  • Equine and Livestock Nutrition Services, Pantafallen Fach, Tregaron, Ceredigion, Wales.
Harris, Patricia
  • Mars Horsecare UK LTD; Equine Studies Group, Waltham Centre for Pet Nutrition, Freeby Lane, Waltham-on-the Wolds, Leicestershire, United Kingdom.

MeSH Terms

  • Animal Feed / analysis
  • Animal Feed / microbiology
  • Animals
  • Carbohydrates / analysis
  • Horses
  • Steam
  • Sterilization / methods

Conflict of Interest Statement

Patrica A. Harris is employed by Waltham Centre for Pet Nutrition. The authors confirm that none of the authors record a Conflict of Interest. The relationship between Patrica A. Harris and Waltham Centre for Pet Nutrition does not alter the authors’ adherence to PLOS ONE policies on sharing data and materials.

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