Page 121 - Agriculture_Form_Three

Agriculture for Secondary Schools

Preservation of livestock feeds

Livestock such as cattle, sheep and goats rely on forages whose supply and quality
follow seasonal changes. During wet season, the tropical forage species grow very
fast, with yields often exceeding animal requirements. If not grazed or cut and
fed, they will continue to grow, producing very long and more fibrous materials
which are low in nutrients. In addition, during dry seasons, growth and supply of
forages is highly inadequate. Farmers may be forced to buy preserved forages and/
or concentrate feeds so as to keep their animals alive during the periods of shortage.
However, majority of farmers are not capable to buy due to higher prices paid for

such animal feeds. It is therefore important that the livestock farmer maintains a
practice of preserving the forages during time of plentiful supply for use when supply
runs down and quality falls. The methods which are commonly used in preserving
forages are hay and silage making. These methods are elaborated here.

Hay making: This is the process of changing green, perishable forage into a product
that can be safely stored and easily transported without danger of spoilage while
minimising nutrient loss. It involves reducing the moisture content of green forages
so that they can be stored without spoilage or further nutrient loss. Therefore, the

moisture content of the forage crop(s) is reduced by drying them in sun preferably
without significant change in aroma, flavour and nutritive quality.

Hay refers to a forage or fodder material that has been harvested, dried, baled and
preserved for use as feed to animals. Hay is preferably fed to livestock during the
periods of feeds shortage. Both leguminous and non-leguminous plants are suitable
for hay making. Mostly, Lucerne/alfalfa, Rhode grass, Oat, and Sudan grasses are
considered to be the best suitable plants for hay making. Alfalfa hay is considered
as the best hay.

To obtain good quality hay, one needs to harvest the green forage at the stage when

it has a maximum nutrient composition. For grasses, this is achieved at the time of
early flowering. Timing of harvest is critical because when done too late the forage
may become too fibrous and low in nutrient content. If it is done too early, the
forage could have high moisture content, making the drying process difficult and
even leading to rotting of the material.

Procedures of making hay: There are five basic steps in hay making. These are
harvesting of the forage, drying of the forage, collection of dry hay, baling and
storage of the hay.

Student’s Book Form Three
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AGRICULTURE FORM 3 9.11.2022.indd 110 10/01/2025 12:31