Producing Quality Oat Hay

62 PRODUCING QUALITY OAT HAY
Figure 7.1
The change in
digestibility (IVD),
fibre (NDF and ADF)
and water soluble
carbohydrates as
oat crops mature
from the swollen
boot stage (GS45)
to milky dough
(GS73), for the
late maturing
variety Riel under
a high and low
nitrogen regime.
In commercial hay
crops the change
may not be as
extreme as the
starting point may
be lower.
The selected time of
cutting based on the
trade-off between
yield and quality must
also take into account
the likelihood of
rainfall, and the curing
conditions being
favourable. For
example, in most of
southern Australia
later cutting times
coincide with
lower soil moisture,
lower atmospheric
humidity and higher
temperature, all
of which reduce
curing times.