Glatter Maren, Bochnia Mandy, Wensch-Dorendorf Monika, Greef Jörg Michael, Zeyner Annette
Group Animal Nutrition, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany.
Biometrics and Informatics in Agriculture Group, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany.
Animals (Basel). 2021 Sep 18;11(9):2729. doi: 10.3390/ani11092729.
Horses suffering from equine asthma must consume low-dust forage, with soaking and steaming being suitable methods of hay treatment. The impacts of this treated hay's subsequent storage and effects on the horses' chewing activity are largely unknown. Meadow hay was soaked (10-15 °C, 15 min) or steamed (100 °C, 60 min). Microbial counts (colony forming units (CFU)) were determined by culture before and after soaking or steaming, and subsequent storage at 10 and 25 °C for 6, 12 and 24 h (three replicates each). Six horses were fed native, soaked and steamed hay, according to a cross-over design, and chewing parameters were measured. Steaming reduced ( < 0.05) typical mold vs. soaking (0 vs. 50 CFU/g) and yeasts vs. native and steamed hay (0 vs. 102 and 90 CFU/g). Storing soaked hay elevated bacteria, mold, and yeasts ( < 0.05). Within the first 60 min of hay intake, the steamed hay and soaked hay were eaten slower (19.5 and 21.5 g dry matter/min, respectively; < 0.05) and the steamed hay was chewed more intensely (steamed hay: 3537; native: 2622; and soaked: 2521 chewing cycles/kg dry matter, < 0.05). Steaming particularly improves the hygienic quality of hay. Soaked hay is not stable when stored and is less accepted by horses.
患有马哮喘的马匹必须食用低尘草料，浸泡和蒸煮是适合处理干草的方法。这种处理过的干草随后储存的影响以及对马匹咀嚼活动的影响在很大程度上尚不清楚。草地干草进行了浸泡（10 - 15°C，15分钟）或蒸煮（100°C，60分钟）。在浸泡或蒸煮前后以及随后在10°C和25°C下储存6、12和24小时（各三个重复）后，通过培养测定微生物数量（菌落形成单位（CFU））。根据交叉设计，给六匹马分别喂食天然、浸泡和蒸煮过的干草，并测量咀嚼参数。与浸泡相比，蒸煮减少了（<0.05）典型霉菌数量（0对50 CFU/g），与天然和蒸煮干草相比，减少了酵母数量（0对102和90 CFU/g）。储存浸泡过的干草会增加细菌、霉菌和酵母数量（<0.05）。在摄入干草的前60分钟内，蒸煮干草和浸泡干草的进食速度较慢（分别为19.5和21.5克干物质/分钟；<0.05），并且蒸煮干草的咀嚼更强烈（蒸煮干草：3537；天然干草：2622；浸泡干草：2521次咀嚼循环/千克干物质，<0.05）。蒸煮特别能提高干草的卫生质量。浸泡过的干草储存时不稳定，马匹对其接受度较低。
