title: Nutritive value of high moisture alfalfa hay preserved with urea.
abstract: Urea (2 and 4%) was added to high moisture hays and compared with untreated wet or dry hays. Means for bale temperatures (degree C) for 1 wk postharvest were highest for wet control (41.2), lowest for dry control (31.4), and intermediate for urea treatments (36.7). By 4 wk postharvest, all temperatures were equal. Protection from molding was most effective for 4% urea, and 2% urea was superior to wet control. By 4 mo postharvest, CP for low urea had decreased due to NH3 loss, and CP for wet control had increased due to DM loss, so they were not different. Initially, ADF was similar for the hays, but after 4 mo storage the wet control was highest (41.7%), the dry control lowest (36.0%), and urea treatments intermediate. Lignin and NDF followed similar trends. In vitro DM digestibilities were highest for the wet control at harvest but lowest at 120 d with high urea and dry control greater than low urea. Feed intakes and milk yields in lactating cows fed the hays were not different. These data show that addition of 2 or 4% urea improved quality of hay baled at about 25% moisture; high urea was more effective than low urea.
authors.affiliation: Department of Animal Sciences, University of Arizona, Tucson 85721.
authors.forename: G
authors.initials: G
authors.lastname: Alhadhrami
authors.forename: J T
authors.initials: JT
authors.lastname: Huber
authors.forename: G E
authors.initials: GE
authors.lastname: Higginbotham
authors.forename: J M
authors.initials: JM
authors.lastname: Harper
mesh_terms: D000821:Animal Feed / Q000032:analysis; D000818:Animals; D002417:Cattle / Q000502:physiology*; D004063:Digestion; D005260:Female; D005519:Food Preservation; D000455:Medicago sativa; D009753:Nutritive Value / Q000187:drug effects; D013696:Temperature; D013997:Time Factors; D014508:Urea / Q000032:analysis / Q000494:pharmacology*; D014867:Water / Q000032:analysis
chemical_list: D014867:Water; D014508:Urea