Research

Steaming increased the amount of hay eaten, but the rate of intake and amount of chewing was not affected.

April 22, 2016

Equine Science Society Symposium 2012 . J.D.Pagan, C.Whitehouse, B.M. Waldridge, A.M.Grev, S.W.Garling, O.L.Yates, S. Davis and B. James2012) The effect of soaking or steaming timothy hay on voluntary intake and digestibility in Thoroughbred horses at the Kentucky Equine Research centre. https://cdn.shopify.com/s/files/1/1144/4268/files/Experiment_7.pdf?8134644962299541583

This study found the HAYGAIN HG600 to be the most effective treatment for improving the hygienic quality of the hay while soaking was found to vastly increase bacteria.

April 22, 2016

6th European Workshop for Equine Nutrition, Lisbon, Portugal, June 20-22nd. Moore-Colyer, M.J.S and Fillery, B.G. 2012 The Effect of three different treatments on the respirable particle content, total viable count and mould concentrations in hay for horses. P101-106 https://cdn.shopify.com/s/files/1/1144/4268/files/Experiment_6.pdf?13360628955069376314

A second and separate palatability trial further demonstrating that horses prefer to eat steamed hay compared with haylage and dry hay.

April 22, 2016

Proceedings of British Society of Animal Science Conference, Nottingham April 2013 Brown, E., Tracey, S and Gowers, I. 2010 An investigation to determine the palatability of steamed hay, dry hay and haylage. p 104https://cdn.shopify.com/s/files/1/1144/4268/files/Experiment_5.pdf?11403384743673202206

This study found that given the choice steamed hay was preferred over dry and soaked hay. HAYGAIN steamed hay, once tasted was always the first to be consumed.

April 20, 2016

Moore-Colyer, M.J.S. and Payne, V.2013 Palatability and ingestion behaviour of 6 polo ponies offered a choice of dry, soaked and steamed hay for 1 hour on three separate occasions. Advances in Animal Biosciences. Healthy Food from Healthy Animals. Vol 3 part 1. p127 https://cdn.shopify.com/s/files/1/1144/4268/files/Experiment_4.pdf?1024311003690905083

This research used four different hays with varying degrees of quality and showing that a 50 minute steam in the HAYGAIN HG1000 was effective at reducing respirable particles in all hays, whether only slightly dusty or highly contaminated.

April 18, 2016

5th European Workshop for Equine Nutrition, Cirencester, Sept 2010.Stockdale, C and Moore-Colyer, M.J.S2010 Steaming hay for horses: The effect of three different treatments on the respirable particle numbers in hay treated in the Haygain steamer. The Impact of nutrition on the health and welfare of horses. EAAP publication No. 128. Ed Ellis, A., Longland, A.C., Coenen, M and Miraglia, N. p136-138 https://cdn.shopify.com/s/files/1/1144/4268/files/Experiment_3.pdf?1024311003690905083

This study showed the nutritional profile of the hay basically stays the same after a 50 minute cycle in the HAYGAIN HG1000 taking the average of 30 different hays. The only nutrient lost was WSC (sugar) which was a small but significant reduction.

April 18, 2016

Proceedings of British Society of Animal Science Conference, Nottingham April 2013.James, R. and Moore-Colyer, M.J.S.2013 Hay for horses: The nutrient content of hay before and after steam treatment in a commercial hay steamer. p102 https://cdn.shopify.com/s/files/1/1144/4268/files/Experiment_2.pdf?1024311003690905083

Bales of hay steamed for 50 minutes in the HAYGAIN HG1000 were devoid of fungi and yeast and the total viable count (TVC) of bacteria reduced by 86%.

April 18, 2016

5th European Workshop for Equine Nutrition, Cirencester, Sept 2010James, R. and Moore-Colyer, M.J.S.2010 The effect of steam treatment on the total viable count, mould and yeast numbers in hay using the Haygain steamer. The Impact of nutrition on the health and welfare of horses. EAAP publication No. 128. Ed Ellis, A., Longland, A.C.,Coenen, M and Miraglia, N.p 128-132 https://cdn.shopify.com/s/files/1/1144/4268/files/Experiment_1.pdf?1024311003690905083

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