Sows prefer forages conserved as haylage over hay and fresh forage

Abstract To optimize the use of conserved forages in the feeding of sows, it is necessary to better understand how conservation methods influence their forage intake. The aim of this study was to determine sows’ preferences for forages from different conservation methods. Forages composed of red clover and timothy, offered either fresh, as haylage, or hay were compared using two blocks of 6 sows housed in individual pens. A voluntary intake test was done by offering forage from each conservation method separately (one forage/day) during 45 min over 3 days according to a double 3 × 3 Latin square design. A preference test took place over 6 consecutive days, during which all 3 combinations of two forage conservation methods (one combination/day) were offered twice to each sow for 45 min. The difference among treatments in the voluntary intake of sows was determined using a variance analysis followed by Tukey tests for post hoc comparisons. During preference tests, difference in intake between the two forages offered was determined using a paired Student's t-test and the most ingested forage was considered as the preferred one. Sow voluntary DM intake was greater for haylage than hay, and intermediate for fresh forage. The preference tests revealed that sows preferred haylage over hay and fresh forage, whereas fresh forage was preferred over hay. The sows’ preference for haylage over fresh forage and hay needs to be investigated further, but chemical composition and/or sensory characteristics such as smell and taste may have played a role.