T/NXXH 004-2024 Active Group standards

T/NXXH 004-2024 Evaluation Standards for Hay Nutritional Value

Publish Date: 2024-02-28 Implement Date: 2024-03-07 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/NXXH 004-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: \nFeeds

Publish Date: 2024-02-28

Implement Date: 2024-03-07

Scope

Scope: This document specifies the methodological principles for evaluating the quality of forage, the basic evaluation of forage quality, and the specific requirements for alfalfa, silage corn, straw, and mixed hay. This document is applicable to the evaluation of the nutritional value of forage. Main technical content: The grading index (GL) corrects the crude protein (CP) and neutral detergent fiber (NDF) content of roughage, and then calculates the voluntary intake of available energy in roughage, expressed in megajoules per day (M/d). Roughage refers to various fresh and dried grasses, crop straws, and silage used to feed goats. Legumes are grasses composed of forage plants from the Poaceae family. Grasses are grasses composed of forage plants from the Fabaceae family. Straws are the remaining parts of plants after harvesting seeds, including stems and leaves. Corn silage is freshly mown corn that is chopped and stored in silage facilities, fermented by lactic acid bacteria in anaerobic conditions. Forage nutritional quality refers to the comprehensive ability of roughage to meet the ideal production performance of animals, determined by the nutritional value and voluntary intake of roughage. Mixed hay is a product obtained by naturally drying or dehydrating non-cultivated wild grasses after harvesting. 4. Methodological principles: Evaluate the quality of forage through comprehensive scoring and itemized evaluation based on sensory characteristics, pH value, moisture content, crude protein content, fiber content, and ash content. 5. Basic evaluation of forage quality: - Sensory evaluation: Assess the quality of forage through sensory judgment. For freshly opened forage, this method is used to intuitively determine its quality and suitability for use. - Semi-dry silage: Only sensory evaluation is typically used for this type of silage. - Evaluation of poor-quality silage: Such silage should not be fed to goats. See Table 1 for evaluati