Research

See below for a list of all research related to steaming hay.

Research & Publications

  1. Summary of Research
  2. Investigation into the effect of different treatments on Hay and Haylage on forage pH levels, in relation to EGUS in the horse.
  3. This study showed that horses preferred to eat steamed hay compared with haylage and dry hay.
  4. Steaming and disinfecting straw reduces RP and microbial content and will allow the horse to benefit from the behavioural advantages of straw without compromising respiratory health.
  5. Forage in the stable – techniques for reducing the respirable challenge and microbial content in hay.
  6. Soaking hay for 9 hours followed by steaming for 50 minutes in the HG steamer was the most effective method for reducing both WSC and microbial contamination in hay.
  7. A comparison of different steaming techniques was done in this experiment which showed that steaming in a specifically designed hay steamer (HG 600) was significantly more effective at reducing microbes in hay compared with home-made steamers and soaking.
  8. This research indicates that steaming reduces the RAO-affected horse’s response to hay which coincides with a reduction in viable fungal content of hay.
  9. An increase of 64% TVC (bacteria) and 75% mould concentrations was found in haylage open and left for 4 days. Steaming haylage in the HG600 significantly reduced microbial growth, even after 4 days of being left open.
  10. Steaming increased the amount of hay eaten, but the rate of intake and amount of chewing was not affected.
  11. 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.
  12. A second and separate palatability trial further demonstrating that horses prefer to eat steamed hay compared with haylage and dry hay.
  13. 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.
  14. 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.
  15. 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.
  16. 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%.

Summary of Research

All research documents

-

Download Research Document

Investigation into the effect of different treatments on Hay and Haylage on forage pH levels, in relation to EGUS in the horse.

BSc thesis, Royal Agricultural University, Cirencester, UK.

Dewhurst J. - 2014

Download Research Document

This study showed that horses preferred to eat steamed hay compared with haylage and dry hay.

Proceedings of British Society of Animal Science Conference, Nottingham April 2013.

Brown, E., Tracey, S and Gowers, I. - 2013

Download Research Document

Steaming and disinfecting straw reduces RP and microbial content and will allow the horse to benefit from the behavioural advantages of straw without compromising respiratory health.

BSc thesis, Royal Agricultural University, Cirencester, UK.

Murihead V. - 2014

Download Research Document

Forage in the stable – techniques for reducing the respirable challenge and microbial content in hay.

Proceedings of the Dorothy Russel Havemeyer Foundation IAD Workshop. Cabourg. France October 2014.

Moore-Colyer MJS and Taylor J - 2014

Download Research Document

Soaking hay for 9 hours followed by steaming for 50 minutes in the HG steamer was the most effective method for reducing both WSC and microbial contamination in hay.

Plos One

Moore-Colyer MJS, Lumbis K, Longland AC, Harris PA. - 2014

Download Research Document

A comparison of different steaming techniques was done in this experiment which showed that steaming in a specifically designed hay steamer (HG 600) was significantly more effective at reducing microbes in hay compared with home-made steamers and soaking.

Proceedings of the European Equine Health and Nutrition Congress. Ghent, Belgium March 2013

Taylor, J. and Moore-Colyer, M.J.S - 2013

Download Research Document

This research indicates that steaming reduces the RAO-affected horse’s response to hay which coincides with a reduction in viable fungal content of hay.

Proceedings of the Annual ACVIM Conference, 2012.

Blumerich, C.A., Buechner-Maxwell, V.A., Scrratt, W.K., Wilson, K.E., Ricco, C., Becvarova, I., Hodgson, J. and Were, S - 2012

Download Research Document

An increase of 64% TVC (bacteria) and 75% mould concentrations was found in haylage open and left for 4 days. Steaming haylage in the HG600 significantly reduced microbial growth, even after 4 days of being left open.

Proceedings of British Society of Animal Science Conference, Nottingham April 2013

Leggatt, P. and Moore-Colyer, M.J.S - 2013

Download Research Document

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

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. James - 2012

Download Research Document

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.

6th European Workshop for Equine Nutrition, Lisbon, Portugal, June 20-22nd.

Moore-Colyer, M.J.S and Fillery, B.G. - 2012

Download Research Document

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

Proceedings of British Society of Animal Science Conference, Nottingham April 2013

Brown, E., Tracey, S and Gowers, I. - 2010

Download Research Document

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.

Moore-Colyer, M.J.S. and Payne, V. - 2013

Download Research Document

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.

5th European Workshop for Equine Nutrition, Cirencester, Sept 2010.

Stockdale, C and Moore-Colyer, M.J.S - 2010

Download Research Document

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.

Proceedings of British Society of Animal Science Conference, Nottingham April 2013.

James, R. and Moore-Colyer, M.J.S. - 2013

Download Research Document

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%.

5th European Workshop for Equine Nutrition, Cirencester, Sept 2010

James, R. and Moore-Colyer, M.J.S. - 2010

Download Research Document