Glossary

Alfalfa dehy

Alfalfa dehy is produced from standing alfalfa, which is mowed and chopped in the field, delivered to the dehydrating plant still containing a minimum of 60 percent moisture, artificially dried, ground and pelleted.

Dehy can replace a portion of both the grain and the forage in rations for milking cows. It can replace up to 50 percent of the conventional forage dry matter in the ration, but at this level the ration should contain no more than 50 percent grain, on a dry matter basis.
- 87204/2006-09-16

Other Database Pages Exist for this Phrase:
Forage (Forage is a term used to refer to: (a) browse ...)

You have no rights to post comments

Related Articles

Suncured Alfalfa ■■■■■■
Suncured Alfalfa: Suncured alfalfa pellets are produced from alfalfa hay, which has been ground and pelleted. . . . Read More
Flat Barn at environment-database.eu■■■■■
A Flat Barn is an area for milking cattle where the person milking is on the same level as the cow. May . . . Read More
Hay making ■■■■
Hay making is described as dessication or dry storage where the product obtained is hay, containing less . . . Read More
Misutgaru ■■■■
Misutgaru (Grain Powder Drink Mix) refers to a Korean drink/beverage made from a powdered steamed rice . . . Read More
Kama ■■■■
Kama refers to the following: 1. traditional Estonian thick dessert drink made with sour milk (keefir), . . . Read More
Cereal ■■■■
Cereal refers to any grain or edible seed of the grass family which may be used as food French term: . . . Read More
Alfalfa ■■■
The name Alfalfa may refer to any of the following: Alfalfa ( Medicago sativa, aka. lucerne), a perennial . . . Read More
Bulk cargo ■■■
Bulk cargo is described as a cargo that is unpacked (un-bundled or un-bound) and is of the same or a . . . Read More
All Other Crop ■■■
All Other Crop (including Hay) Farming this industry comprises establishments primarily engaged in (1) . . . Read More
Letlhodi ■■■
Letlhodi is the Botswanian word for China beans. Many dishes in the country are made up of pulses and . . . Read More