Conserving Animal Feed: Hay
20 Grade 9 Agriculture questions on Conserving Animal Feed: Hay, with worked marking schemes. 20 questions are available on this topic in full.
Question 1
1 markGood quality hay ready for storage should have which of the following characteristics?
A. Very moist, soft and warm to the touch
B. Greenish colour, leafy and a pleasant smell
C. Blackened, slimy and with visible mould
D. Brown colour, mostly stems and a musty smell
(1 mark)
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1 markA farmer bales grass that was cut but not properly dried, and after two weeks the bales become hot and mouldy. What is the most likely cause of this problem?
A. The bales were stored on a raised platform
B. The hay had too much moisture at baling
C. The grass was of a high protein variety
D. The grass was cut at the flowering stage
(1 mark)
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1 markWhich of the following pasture grasses is most commonly recommended for hay making in Kenya?
A. Boma Rhodes grass
B. Water hyacinth
C. Kikuyu couch weed
D. Wandering jew
(1 mark)
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6 marksA Grade 9 learner is helping to store baled hay on the school farm. Describe three practices that ensure the stored hay remains of good quality.
(6 marks)
Marking scheme
Any 3 (2 mks each): store in a dry, well-ventilated store/shed to prevent dampness; raise bales off the ground on a platform/pallet to avoid ground moisture; protect from rain and direct wetting by roofing; keep away from rodents/pests; do not stack when still moist. Total 6.
Question 5
6 marksA dairy farmer in Uasin Gishu County harvests a surplus of Boma Rhodes grass during the long rains and decides to conserve it as hay for the dry season.
(a) State two qualities of pasture that make it suitable for making good quality hay. (2 marks)
(b) Describe the steps the farmer should follow to make field-cured hay from the harvested grass. (4 marks)
(6 marks)
Marking scheme
(a) Two qualities of pasture suitable for hay (any 2 = 2 marks): - The pasture should be harvested at the right stage of growth, i.e. just before or at flowering, when it is leafy, nutritious and high in protein. - It should be free from weeds, poisonous plants and disease. (Also acceptable: fine-stemmed/leafy so it dries quickly and is palatable.) (b) Steps in making field-cured hay (any 4 steps = 4 marks): 1. Cut/mow the grass at the correct stage (just before flowering) using a panga, slasher or mower. 2. Spread the cut grass thinly in the field to dry under the sun, turning it regularly so that it dries evenly. 3. Allow the grass to dry/wilt until the moisture content is reduced to about 15-20% (grass becomes greenish-brown and stems crack when bent). 4. Rake the dried grass into windrows or heaps and then bale or tie it into bundles. 5. Store the cured hay in a dry, well-ventilated store/shed off the ground to prevent moulding.
Question 6
1 markA farmer leaves cut grass exposed to a heavy afternoon shower before baling. What effect will this MOST likely have on the hay?
A. A sweeter smell and greener colour
B. Loss of nutrients through leaching and increased spoilage
C. An increase in the protein content of the hay
D. Faster and better curing of the hay
(1 mark)
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1 markWhat is the main reason for conserving feed as hay on a mixed farm?
A. To increase the moisture in stored feed
B. To ensure a steady supply of feed during periods of feed shortage
C. To make the animals graze only fresh grass
D. To reduce the number of animals kept on the farm
(1 mark)
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2 marksState two signs that would show a farmer that a stored bale of hay has been spoiled and is unsuitable for feeding to livestock.
(2 marks)
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6 marksA dairy farmer in Nakuru has surplus Rhodes grass during the long rains and decides to make hay.
(a) State two conditions the grass should meet before it is cut for hay.
(b) Explain two reasons why hay should be well dried before it is baled and stored.
(6 marks)
Marking scheme
(a) Any 2 (1 mk each): grass harvested at early flowering/before seeding stage; grass free from weeds/foreign material; cut during dry sunny weather. (b) Any 2 (2 mks each): reduces moisture so it does not rot/develop mould; prevents heating/fermentation that lowers quality and can cause fire; well-dried hay stores longer without spoilage; prevents loss of palatability. Total 6.
Question 10
1 markWhich weather condition is MOST suitable for cutting and curing grass into hay?
A. A dry, sunny period
B. A windy, overcast day
C. A misty, humid morning
D. A cool, rainy period
(1 mark)
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1 markA dairy farmer in Uasin Gishu wants to make good quality hay from Boma Rhodes grass. At which stage should the grass be harvested for the highest nutritive value?
A. When the grass is just about to flower (early flowering)
B. When the grass has fully dried and turned brown in the field
C. When the grass has produced mature seeds
D. When the grass is very young with only two leaves
(1 mark)
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1 markA Grade 9 learner is advised that grass for hay should be harvested at the right stage to give the best feed value. At which stage should the farmer cut the grass?
A. After seeds have fully matured and dried
B. Just before or at the onset of flowering
C. Long after flowering when stems are woody
D. Immediately after the grass sprouts
(1 mark)
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8 marksA dairy farmer in Eldoret has a surplus of Rhodes grass during the long rains and decides to make hay to feed the cows during the dry season.
(a) State two qualities of well-made hay. (2 marks)
(b) Explain three management practices the farmer should observe when curing the grass in the field to obtain quality hay. (6 marks)
(8 marks)
Marking scheme
(a) Qualities of well-made hay (any two): Greenish in colour (retains leaves and nutrients); has a sweet/pleasant smell; free from moulds, dust and weeds; leafy with high leaf retention; dry but not brittle/over-dried; harvested at flowering stage. (2 marks) (b) Management practices when curing (any three, well explained): (i) Cut the grass at the correct stage, just before/at flowering, when nutrient content is highest and stems are not yet woody. (ii) Turn/ted the cut grass regularly to ensure even and faster drying and to prevent moulding of the underlying material. (iii) Avoid over-drying in strong sunlight which makes leaves brittle and causes leaf shattering and loss of nutrients; cure to about 15-20% moisture before baling. (iv) Cure during dry weather to avoid rain wetting the hay which leads to rotting and loss of quality. (6 marks, 2 marks each)
Question 14
1 markAs a feed conservation strategy, when should a Kenyan dairy farmer make hay for the greatest benefit?
A. Only when animals refuse fresh grass
B. In the dry season, to feed animals during the wet season
C. To sell all the fresh pasture immediately
D. In the wet season, to feed animals during the dry season
(1 mark)
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1 markA dairy farmer in Eldoret cuts Boma Rhodes grass for hay during the rainy season but the bales later turn black, become hot and smell mouldy. What most likely caused this spoilage?
A. The grass was baled while still too wet before drying properly
B. The grass was cut at the flowering stage
C. The bales were stacked off the ground on pallets
D. The grass was turned several times before baling
(1 mark)
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1 markA Grade 9 learner turns the cut grass over several times as it dries in the field. What is the main purpose of this practice?
A. To increase the moisture content of the grass
B. To speed up and ensure even drying of the grass
C. To attract useful insects to the grass
D. To add nutrients to the drying grass
(1 mark)
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6 marksExplain three advantages of conserving pasture as hay compared to leaving animals to graze fresh pasture all year round.
(6 marks)
Marking scheme
Any 3 (2 mks each): provides feed during dry season/feed shortage; reduces feed wastage from trampling; feed can be transported/sold; ensures continuous milk/meat production; allows surplus pasture to be utilised before it matures and loses quality. Total 6.
Question 18
1 markWhy is hay stored in a well-ventilated store raised off the ground on a wooden platform?
A. To prevent dampness and rotting from ground moisture
B. To encourage rodents to nest under it
C. To make the hay heavier for feeding
D. To keep the hay warm and moist
(1 mark)
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1 markA dairy farmer in Eldoret cuts Boma Rhodes grass to make hay but the bales develop mould and a musty smell within a week of storage. Which mistake most likely caused this problem?
A. The grass was baled before it dried to the correct moisture level
B. The grass was cut at the flowering stage
C. The hay was stored on a raised wooden platform
D. The grass was turned several times before baling
(1 mark)
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1 markA Grade 9 learner helping on the school farm is told to harvest grass for hay at the right time. At which stage should the grass be cut to give hay of the highest nutritive value?
A. After the seeds have shattered and dropped
B. Just before or at the early flowering (boot) stage
C. When the grass has dried and turned brown in the field
D. Long after flowering when stems are woody
(1 mark)
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