[Sue B]

I disagree to a point....when grass is cut for hay in the sping it contrains the same high sugar content that is in the spring grasses in pastures. In general, we feed hay in the winter....thus it has cured in the barn for a few months. As the hay cures, it repirates (the same that grass does). This process utilized sugars, therefore, the sugars are reduced over time. So, when feeding fresh cut hay, the sugar content will be as high or nearly so as it is in pasture grasses.

When grazing, there is generally some movement, rest periods and other things that make it a slower process than when pigging out on a round bale. However, if they are not just standing around eating off it and not doing anything else, then I would be concerned. If they eat and rest and move around, then that would be more like normal and therefore, I wouldn't be as concerned.

It really depends on the type of grass hay, but some of them are high in sugars....not like grains, but high enough to bring on a bout of laminitis in horses prone to it...but not in the average horse.

Some of the signs of pre-laminitis are: sheath/udder swelling, neck swelling along the crest, if a crest is present...any changes such as increase in thickness or hardness and colic. Signs of laminitis are: hardness of cresty neck, sheath/udder swelling, lameness, reluctance to move, depression (looking ill or NQR, hanging head), heat in affected foot, incrested resperation rate, increased digital pulse, and classic founder stance (leaning backwards to weight hindend and front legs sort of stretched out to the front).

[bay_blnd jmpr07]

I feed Fiona about 20-25lbs of hay a day(free choice). I've only used grass hay since she's been home and I haven't had a problem. THough she does walk away from her hay every now and then and walk around before eating again. My vets also said they didn't see a problem with it either.

BBJ

[Blistering Winds]

Sue, I have to disagree with you. I have physically done the analysis in the labs and there is a significant sugar loss during the curing process. When hay is baled PROPERLY, it is dried to a point that is WAY LESS than fresh grass contains. As the hay cures (dries) sugar is lost with the water. Same with some other nutrients as well.

If hay is just cut and baled immediately, you are asking for a WORLD of hurt. Between sugar, too much moisture, and one ready to go BOMB as it molds.

[Sue B]

BW...I agree with that....I guess I didn't make myself clear. When hay is ready for cutting it will be the same as any fresh grass. When it is cut, the curing starts in the field and sugars are being lost from that time on. However, my point was that MORE sugars are lost over time during storage (addional curing). Thus, the older the hay, the lower the sugar content. While fresh cut hay will be lower in sugars than fresh grass, IMO, the difference is not significant when compared to later stages of curing and storage.