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Cattle Boards
Grasses, Pastures & Hay
will round question
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<blockquote data-quote="novaman" data-source="post: 667942" data-attributes="member: 2744"><p>I can't answer because I don't have a clue what the difference is. I just know that when proteins reach a certain temperature it is denatured (loses its shape & function). This is the reason an egg turns white when fried. The proteins are broken up and the "white" turns from colorless to white. When a bale heats to some temperature (my guess is its higher in wet hay than what silage typically gets?) the protein goes to pot. Had it happen once with some alfalfa that was baled too green. Opened them up and tried to get it fed before any damage was done. Cows took a dip and so did the protein value of the milk along with the milk urea nitrogen (MUN).</p></blockquote><p></p>
[QUOTE="novaman, post: 667942, member: 2744"] I can't answer because I don't have a clue what the difference is. I just know that when proteins reach a certain temperature it is denatured (loses its shape & function). This is the reason an egg turns white when fried. The proteins are broken up and the "white" turns from colorless to white. When a bale heats to some temperature (my guess is its higher in wet hay than what silage typically gets?) the protein goes to pot. Had it happen once with some alfalfa that was baled too green. Opened them up and tried to get it fed before any damage was done. Cows took a dip and so did the protein value of the milk along with the milk urea nitrogen (MUN). [/QUOTE]
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