Factors Effecting Quality of Hay Factors Effecting Quality of Hay Species of the hay may have some effect on its quality. Ladino petioles are more digestible than stems of Red Clover or Alfalfa even at mature stages. Leafiness closely relates to the nutritive value of the forage. The leaves contain two-thirds of the protein found in hay, therefore it is important that they stay on the stem. If they fall off easily there will be considerable loss by the time the animal is fed the hay.
Leaves are most critical with legumes and first-cut grass hays.
Young leafy forage is better than old stemmy growth. Maturity has a direct impact on nutritive value and intake. The quality of legumes will decrease less with maturity than does the quality of grasses. When determining the stage of maturity for alfalfa hay look at the reproductive parts and the texture and woodiness of the stems. If alfalfa has been cut in the Bud-Stage there will be no purple flower petals.