“Draft:Haygain”的意思、由来-开放百科全书

Haygain is a British equine health focussed company based in Lambourn, Berkshire. The company is best known for its flagship product Haygain hay steamers.

Following many years of research and development in cooperation with the Royal Agricultural University, Cirencester, UK the first manufactured Haygain hay steamer was launched onto the equestrian market at the British Equestrian Trade Association Trade Fair in 2009. Haygain hay steamers continue to be manufactured in the UK and are sold both directly and through a number of distributors worldwide.

Background

It is a well-recognised problem that the stable environment provides conditions that promote chronic respiratory inflammation in both horses and humans. Sources of respiratory allergens, irritants and respirable particles come primarily from bedding, forage and ammonia. While all are important components to air hygiene quality within a stable, the forage arguably has the biggest influence as it is within the horse’s breathing zone – this where the horse spends much of its time, with its nose in the hay eating. Haygain hay steamers solve this problem by transforming dry hay containing high levels of respirable particles, mould, fungal spores and bacteria into clean, palatable forage. Peer reviewed published research has proven the Haygain method to reduce respirable dust in hay by up to 98%. The high temperature steam treatment kills mould, fungal spores, bacteria and yeast.^[1]

The history behind steaming hay

Before hay steamers were invented, horse owners would soak hay in a bucket or tub of water for anything from 10 minutes – 12 hours and then drain it. A 10 minute soak has been shown to reduce respirable dust by up to 90%^[2]. This method uses water to dampen down the dust so it is less likely to be inhaled. ^[3] found steaming hay to be more effective at reducing respirable dust particles in hay than soaking.

However, soaking has undesirable consequences as it leaches valuable nutrients from the hay and increases bacterial concentrations by 1.5-fold to fivefold^[4]^[5]

A dramatic increase in bacteria is seen and so the hygiene quality decreases. In addition, the nutritional value of soaked hay is decreased as it leaches out water soluble carbohydrates, protein and minerals.

The post-soak liquid from soaked hay is classed as an environmental pollutant as it has a high biological oxygen demand. A prolonged soak has been shown to produce a post-soak liquid 9 times more polluting than raw sewage^[6]. Blundell et al confirmed similar findings to Warr and Petch for soaked hay waste water and found reduced polluting effects of waste water from steaming. They concluded additional environmental benefits of steaming through the volume of water required for treatment.

Wyss et al (2016) warned soaked hay left for up to three days before being fed or horses finish consuming it, has very high bacterial counts and is considered highly spoiled, no longer be suitable for feeding.

Soaked hay is generally less palatable to horses than dry hay whereas steamed hay has found to be very palatable. Moore-Colyer and Payne (2012) studied the palatability of dry, steamed and soaked hay in a group of polo ponies who were normally fed haylage. 1kg of each forage option was given simultaneously in three different corners of the stable. This was repeated 3 times for each horse so that each forage option was given in each corner to avoid positional preferences. The results clearly demonstrated the horses preferred to consume steamed hay to dry or soaked. Observations revealed that once steamed hay was tasted it was always the first consumed.

In concurrence with these results Brown et al (2013) investigated the palatability of dry hay, steamed hay and haylage and found steamed hay was the first option chosen by horses and they went on to consume more steamed hay than either dry hay or haylage within a 1 hour feeding period.

Traditionally farmers and horse owners assess hay visually and by smell; however, even well conserved hay can contain significant levels of respirable dust. Respirable dust is defined as being less than 5µm in size and is referred by Hessel et al as the thoracic fraction and by Art et al and Clements and Pirie as particles that are sufficiently small enough to penetrate the peripheral airways.

This dust in hay is comprised of a collection of naturally occurring dust particles which include organic plant and soil particles and potentially allergenic mould, fungi, bacteria, mite faeces, endotoxins and beta glucans, all of which have the potential to contribute to the development of airway inflammation and Equine Asthma. This is due to the fact horses are highly sensitive to respirable dust in hay especially to the mould, fungal spores and bacteria fraction. Exposure to these particles, particularly prolonged exposure has been shown to cause respiratory disease in the horse including Equine Asthma also known as COPD, broken wind, Heaves and Recurrent Airway Obstruction (RAO).

When Blumerich et al 2012 fed a group of horses diagnosed with Equine Asthma who normally react to dry hay, steamed hay their clinical score parameters were unchanged suggesting the steaming process has reduced the allergenic portion of the respirable dust enough not to cause a reaction in these hypersensitive horses.

Researchers in Belgium discovered that when fungi are found in the horse’s airways they a 3.8 times more likely to be diagnosed with Inflammatory Airway Disease. They also analysed all forage options fed to the 482 horses in the study and found that steamed hay not only had the lowest risk of diagnosing fungi in the airways but lowered the risk when compared to dry hay, soaked hay and haylage.^[7]

The Haygain range of steamers

Haygain hay steamers come in a range of sizes all using the same patented method of steaming hay. A purpose-built steam generator is connected to an insulated hay chest which contains a deltoid configuration of spikes. These sets of spikes inject the steam into the centre of the hay mass (entire bale, loose hay or hay nets depending on the size of model) and steam the hay from the inside out. The insulated hay chest traps the heat and moisture of the steam until the hay itself reaches temperatures above 100⁰C which is proven to drastically improve the hygienic quality of the forage while maintaining the nutritional value. The Haygain HG2000 steams a fully strung bale or the equivalent amount of hay in loose hay or hay nets. It is ideal to treat hay for 4+ horses. The Haygain HG600 steams half a bale or the equivalent amount of hay in loose hay or hay nets. It is ideal to treat enough hay for 1-4 horses. The Haygain HG-One steams a quarter of a bale or a single hay net and is ideal treat hay for one horse.

ComfortStall

In 2018 Haygain acquired Comfortstall a sealed, padded orthopaedic flooring system which allows horse owners to use less bedding thereby putting less dust into the stable from bedding sources. Stable air quality is thereby greatly improved from the sealed impermeable system preventing the build-up of urea, bacteria and the resulting harmful irritant ammonia in the stable environment.

References

1. ^Moore-Colyer, M.J.S. Taylor, J. and James, R (2015). The effect of steaming and soaking on the respirable particle, bacteria, mould and nutrient content in hay for horses. Journal of Equine Veterinary Science. Aug 2015
2. ^Moore-Colyer 1996
3. ^Blundell E.L., Adjei L.J. and Brigden C.V. 2012 The effect of steaming and soaking treatments on respirable dust content of hay and the potential environmental polluting impact of the waste water produced. IN Forages and grazing in horse nutrition. Edited by Saastamoinen M., Fradhino M.J., Santos A.S. and Miraglia, N. www.wageningenacademic.com/eaap132
4. ^Moore-Colyer M.J.S., Fillery B.G., The effect of three different treatments on the respirable particle content, total viable count and mould concentrations in hay for horses. In Saastamoinen M., Frandinho M.J., Santos, A.S., Mirglia N. editors. Forages and grazing in horse nutrition. EAAP publication No 132. Wageningen, The Netherlands: Wageningen Academic Publishers; 2012. P. 101-7
5. ^Wyss, U. and Pradervand, N. (2016) Steaming or Soaking. Agroscope Science Nr 32 p32-33.
6. ^Warr EM, Petch JL (1992) Effects of soaking hay on its nutritional quality. Eq.Vet.Edu. 5:169–171.
7. ^Dauvillier J. and Westergren, E. 2016 The Prevalence of fungi in respiratory samples of horses with inflammatory disease. ACVIM proceedings.