Effect of Drying Method on Physical-Chemical Characteristics and Amino Acid Content of Tropical Alfalfa (Medicago sativa L.) Hay for Poultry Feed

Alfalfa is an important source of inexpensive forage for poultry that has high nutritional and digestive value. Alfalfa can be dried to produce hay, although the drying method can affect the quality of the hay as forage. In this study we examined how drying methods affect the physical quality and chemical composition of hay produced from alfalfa (Medicago sativa L.). Harvested alfalfa plants were dried by direct sun exposure (P1), under a tarp in a greenhouse (P2), or in an oven at 55°C (P3). The physical and chemical characteristics of the hays were analyzed and differences among the three treatment groups were analyzed with ANOVA followed by Duncan's New Multiple Range Test (DMRT). Samples dried under direct sunlight (P1) had reduced crude fat content and increased crude fiber content compared to the other treatments. However, the physical and chemical characteristics of hay produced by all three treatments were within recommended ranges for quality forage. Furthermore, the heat associated with oven-drying did not affect the amino acid content of the resulting hay. Taken together, hay can be rapidly produced by oven-drying to produce an economical alternative source of protein that is comparable to that in corn, soybean and fish meals.