It will overestimate the available forage protein. The Maillard chemical reactions tie up proteins and a standard crude protein analysis won’t reflect the loss in nutritional value. The problem is that the caramelized hay has little to no nutritional value. “Just like I can’t turn down a perfectly seared steak, the result of the Maillard reaction in hay is a treat for cows.” The resulting hay is sweet and tobacco-smelling with a golden, caramel color. Proteins (amino acids) and sugars undergo a series of chemical reactions and form what is known as a Maillard polymer. The reactive carbonyl group of the sugar interacts with the nucleophilic amino group of the amino acid, and interesting but poorly characterized odor and. Like caramelization, it is a form of non-enzymatic browning. Moisture acts as the catalyst for the Maillard reaction, which begins at around 170☏. The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. It often is used to do such things as sear a steak or to brown bread when cooking or baking. The Maillard reaction is not a unique process to wet hay. It is responsible for the crisp or crunch on. Caramelization is the browning or burning of sugars. Temperatures can rise high enough to kickoff a process called the Maillard reaction,” he adds. Maillard reaction is not to be confused with caramelization. High temperatures, moisture, and oxygen allow aerobic bacteria to multiply, using plant protein and sugars for growth and producing carbon dioxide, water, and heat. “Hay is not protected from oxygen like anaerobic, fermented feedstuffs such as silage or haylage. “Even heat that doesn’t get to the level of combustion can start to cause issues with hay,” notes Ben Beckman, an extension educator with the University of Nebraska. In its purest form, brown butter tastes like toffee, a little sweet and savory with a heady caramel aroma. In a worst-case scenario, spontaneous combustion can occur. Moisture offers an in-bale environment where microbes and fungi remain active, which both creates heat and ultimately lowers forage quality. When it comes down to it, Serious Eats explains that cooking is just science on a stove, and this complex chemical reaction is what gives toast its nutty crunch, both steak and bread their crusts, and even coffee the deep flavor that has. Toasty, seared, charred, and golden-brown you can thank the Maillard reaction, named for the French chemist who discovered the process, for every last one of these characteristics (via The Spruce Eats ). Nobody wants to bale hay that is higher in moisture than it should be, but all haymakers have done it. What You Should Know About The Maillard Reaction.
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