A better way to evalute hay
This study, conducted in 1999 and repeated again in 2004, showed, however, that many of the criteria most important to owners did not correlate to the best means of evaluating hay. Owners rated freedom from mold, type of hay (timothy, orchard, alfalfa or various mixes) and absence of weeds as the three most important factors in hay choice. All these assessments were made visually without any type of analysis.
The reality is that hay is an important component of a horse's diet, but there are no standards, and there is little continuity in nutritional analysis of forage. Additionally, the method used by most owners to decide which hay to buy and feed is based largely on subjective criteria."It is incongruous that manufactured feeds must have a guaranteed nutritional composition, yet forages are bought and sold based on predominantly subjective measures," says Paul Sirois of Dairy One/Equi-Analytical Laboratories in Ithaca, N.Y., a company offering forage analysis for both dairy and equine clients. Sirois acknowledges that forage laboratory services across the nation have traditionally been there to meet the needs of the dairy industry, and the methods of evaluating hays have heavily favored ruminant nutrition demands. But laboratories have recently begun addressing the special problems of horses, trying to standardize equine forage nutritional analysis.
A large part of the driving force in this industry shift is the increased interest in carbohydrates (CHOs) in horse hay. CHO content has been implicated as a possible causative factor in equine disorders such as laminitis (see related story on p. 6E), Cushing's disease, equine metabolic syndrome and insulin resistance — all of which have been increasingly diagnosed in the last decade. Equine veterinarians have helped educate horse owners about the potential effects that hay quality and content can have on their horses' health. Now it is time to make better objective information available to those discriminating owners so that they can choose the best hay possible.
"Standardization of carbohydrate terminology is essential to fully understand the impact of CHOs on equine health and performance," Sirois says. Marketing of hay, from the viewpoint of both the buyer and the seller, would be greatly enhanced by providing nutritional information prior to its sale. "High-quality hay could be sold at a higher price, and specialty hay, such as low-CHO hay, would demand a premium," says Sirois.
Veterinarians can help this process by further educating their clients about better methods of hay evaluation and by encouraging more forage analysis within the horse-hay industry.