It is a source of energy, protein, vitamins, minerals and, most importantly, fiber that is necessary for normal gastrointestinal function in the horse. The quality of hay, and therefore its nutritional value, varies considerably between different lots of hay. Understanding the factors responsible for variability in hay quality will increase the chances of getting the best value when buying hay. Quality of hay can be measured in terms of qualitative and quantitative characteristics.
Qualitative characteristics are most often visual appraisals.
Quantitative characteristics are actual chemical measures of various nutrients and other components influencing nutrient amount and digestibility. Qualitative measures Two primary factors that influence forage quality are nutrient concentration and nutrient digestibility. Both of these are heavily influenced by the stage of maturity of the forage plant. Most of the highly digestible nutrients in forages are present in the leafy part of the forage. Less digestible components are present in the stem and other structural components of the forage plant.