{"id":16840,"date":"2025-06-15T19:13:29","date_gmt":"2025-06-15T19:13:29","guid":{"rendered":"https:\/\/life-green-sheep.eu\/?p=16840"},"modified":"2025-11-12T14:44:04","modified_gmt":"2025-11-12T14:44:04","slug":"open_day_in_hecho_aragon_to_improve_the_quality_of_forages","status":"publish","type":"post","link":"https:\/\/life-green-sheep.eu\/fr\/open_day_in_hecho_aragon_to_improve_the_quality_of_forages\/","title":{"rendered":"The Importance of Harvesting Good Quality Forages for More Profitable and Sustainable Sheep Farming"},"content":{"rendered":"
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Open Day in HECHO (Huesca). May 30, 2025<\/p>\n

Sowing and harvesting forages is a common and traditional farming practice that allows the storage of spring and autumn forages to feed animals at other times of the year or in different locations. Over the years, techniques and machinery have been developed to solve the main difficulty of natural drying of cut forage and to reduce labor and time required for bale making. Hay bales, silage balls, and wrapped bales dot the summer landscapes of fields and farmyards, creating a scenery where livestock and agriculture come together to forge an economic and social fabric in rural areas.<\/p>\n<\/div>\n<\/div>\n

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Round grass bales in the field<\/p>\n

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The harvesting season ends between rainy and sunny days that allow us to work, and we take stock of the kilograms collected and the months we will be able to extend the feed for our animals. But… what about the quality of these forages? How will it affect intake or milk production in my sheep? How does quality affect the price per kilogram or the protein level of the hay obtained?<\/p>\n

These and other questions were the topic of discussion and debate among participants in the Open Day held on May 30 in the town of Hecho, titled \u201cThe Importance of Harvesting Quality Forages for More Profitable and Sustainable Livestock Farming.\u201d<\/p>\n

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Presentation by Roberto Ruiz (Neiker) at the Hecho Town Hall Plenary Room<\/p>\n

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KEY ASPECTS IN FORAGE QUALITY<\/p>\n

Among the most interesting concepts when talking about forage quality for animal feeding are palatability and digestibility, which indicate how many kilograms of forage a sheep is able to consume (palatability) and how much of it will be utilized (digestibility). Both qualities determine the RELATIVE VALUE of a FORAGE (RVF), a concept that is becoming increasingly significant both nutritionally and commercially to classify and monetize forages.<\/p>\n

The quality we refer to depends on the climate, the mixture of species in the pasture, and the timing of mowing \u2014 a crucial decision where one must consider the optimal state of each crop, not just the yield, since harvesting lignified stems can dilute forage quality and reduce their relative value.<\/p>\n

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SOME IDEAS FOR IMPROVEMENT<\/p>\n