University:
Sam Houston State University
Course:
CHEM 1406 | Inorganic & Environmental Chemistry 2
Academic year:

2022
Views:

408

Pages:

10
Author:

Koen D

Feedstuff(s) Quality Regardless of the feedstuff (concentrate or roughage), the quality of the ingredient is of utmost importance. Quality can be assessed by: color…is it the proper color odor…does it smell correctly/pleasant visual…are foreign objects present If is has wrong color, has unpleasant odor, contains mold, contains other objects/weeds, etc…the quality is low Hay Quality The quality of hay can be assessed/evaluated via: Maturity (stems/seed heads) Spoilage (moldy/dusty) Heat (odorous/dark color) Content (objects/weeds) Color (greenish) Freshness (smells good) Hay Quality Good (leafy/color/etc) Questionable (stems/etc) Mature (seed heads/etc) Issues (color/heat{?}/etc) Forage/Pasture/Hay (leafy) Red Clover Vetch Photo: University of Kentucky Photo: University of Kentucky Lespedeza Photo: Unknown Source Alfalfa Photo: Unknown Source Forage/Pasture/Hay (grass) Fescue Haylage Photos: Unknown Sources Photo: University of Kentucky Timothy Green Feed (pasture and chop) Green Pasture (any forage) Green Chop (fresh) Corn Shelled Whole Ear Photo: Unknown Source Gluten Meal Cottonseed Whole Hulls Meal Millet Grain (pearl variety) Grain (proso variety) Whole Plant Milo or Sorghum Growing Plant Grain Plant Head (close up)