Field-dried hay must be sufficiently dry at harvest for problem-free storage. Alternatively, preservatives that prevent heating and spoilage may be added to the hay. In a trial, the efficacy of various microorganisms (lactic acid bacteria, yeasts and enzymes) as well as of a product containing various acids was tested in moist hay with a DM content of 75 % on a laboratory scale. The positive control with propionic acid was the only one preventing the heating and deterioration of the hay. The variants with different microorganisms or a chemical product were not effective: the forage heated, and was highly mouldy at the end of the test.
Food that is unsuitable for human consumption does not affect the growth performance or carcass composition of pigs to which it is fed. This makes it a promising solution for reducing food waste.
Horses are ridden or driven on a variety of surfaces, which differently absorb the impact forces exerted on hooves, limbs and the horse's entire body. Objective measurement of the functional properties of equestrian arena surfaces is therefore of great importance.