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Did you know....

Although soaking hay dampens down 90% of respirable particles, it dramatically increases the bacterial content of the hay - in fact in just 10 minutes by 150% and can go on to 500%!

Soaking also reduces palatability and leaches valuable nutrients; but more concerning is the effect on the environment - post-soak liquid is 9X more polluting than raw sewage.

How can Haygain help?

While soaking increases bacteria by 150-500%, steaming hay dramatically reduces bacteria and mould content by up to 99%.

But steamed hay also keeps the nutritional value of the hay in tact, and has no toxic waste.

And the horses love it! A study by Moore-Colyer, M.J.S. and Payne, V. (2012)* showed Haygain steamed hay, once tasted was always the first to be consumed.


Other benefits?

• Hay is clean from bacteria, mould, fungal spores and mites that can cause inflammation
Rehydrates the hay making it softer for older horses
• Is highly effective in reducing Inflammatory Airway Disease (a recent study** showed prevalence in 84% of horses and steaming hay with Haygain reduced the occurance by 63%!

*Moore-Colyer, M.J.S. and Payne, V. (2012)
**American College of Veterinary Internal Medicine, June 2016, “The Prevalence of Fungi in Respiratory Samples of Horses with Inflammatory Airway Disease” by Dr. J Dauvillier and Dr. E Westergren. Journées de la Recherche Equine, March 2017, « Fréquence des moisissures dans les prélèvements respiratoires des chevaux atteints d'IAD » by Dr. J Dauvillier and Dr. E Westergren

Why Not Soaking?

Soaking hay in water wets airborne particles to keep down dust, but there are a number of obvious disadvantages to this method:

  • It is a physically arduous, cold, wet and messy task
  • It uses 60-100 litres of water
  • Soaking leaves live micro-organisms in the hay; these quickly multiply, particularly in warm, damp conditions, thereby compromising the hygienic quality of the forage
  • Soaking hay reduces respirable particles but leaches nutrients out of the forage and, as with partial steaming, bacteria levels increase by two to five-fold. This produces poor quality, more contaminated forage which can raise the risk of enteritis and colic. High losses of WSC, protein and minerals occur when hay is soaked for as little as 10 minutes
  • These nutrients in the waste water produce a post-soak liquid 9 times more polluting than raw sewage which must not be disposed of in storm drains.