WINTER GRASS

Timaru Herald, Volume CXXV, Issue 18617, 12 July 1930, Page 13

WINTER GRASS

SUPPLEMENTARY FEED. HEAT-GIVING MATERIALS. One of the phases of farming which is not studied as closely as it should be is the science of stock-feeding and the real food value of grasses and crops. It is generally assumed that grass is a perfect stock food and in recent years short grass or young grass leaf has been estimated as a true balanced ration, but is should not be taken too much for granted that if the best class of grass is supplied that it is the best food that can be given to stock at all seasons of the year. The value of grass is certainly not as great in midwinter as it is in late spring or early summer and what is of equal 'if not greater importance stock require more carbohydrates or heat-forming elements in winter when these are at their lowest in grass than tliey require in summer when they are at their highest. New Zealand farmers, depend more upon grass as a food for stock than any other farmers in the world, except, of course, where stock are grazed on natural pastures alone. The mildness of their climate enables them to dp this in a very satisfactory manner, but it is probable that the use of special fodder or root crops, or even of high-priced concentrated foods, in the winter season may give more profitable results than grass alone, which is so generally considered the cheapest of all stock foods. It is true that our farmers make considerable use of hay and ensilage, which are'valuable adjuncts to pastorage in winter time, but these, after all, as a rule, are generally made from grass, being the surplus growth, of summer. Ensilage or hay made from lucerne or from other legumes are undoubtedly a very excellent supplement to winter grass, and besides providing more suitable nutriments for winter feeding than the same fodders made from grass are more palatable to the animal and more beneficial all round. If the farmer does not raise these special crops he can help to make his meadow hay more nearly approach them by adding treacle or molasses at the rate of one pound per gallon of warm water, well mixed and sprinkled over the hay. This will help to keep up the body warmth of the stock and at the same time make the hay more palatable. It should be remembered at this season of the year that the provision of heat-producing -foods is very important for all classes of animal life. The ordinary body heat of domestic stock is considerably higher than that of man. The normal temperature of cattle is 102 deg. F., of sheep deg. F., of pigs 105 deg. F., of the human body 98 deg. F.

It is doubtful whether grass in the winter season contains more than 20 per cent, of carbohydrates, while lucerne hay contains 47 per cent., bran 52 per cent., meadow hay 49 per cent., pollard 60 per cent, and maize meal nearly 80 per cent, by chemical analysis. The importance, therefore, of such additions to the winter feed of stock is manifest.