Baled Silage and Hay Preservatives Dennis Hancock, PhD. Extension Forage Specialist UGA – Dept. of Crop and Soil Sciences Dennis Hancock, PhD. Extension Forage Specialist UGA – Dept. of Crop and Soil Sciences

The other extreme…

Hay Moisture Probe Contacts

Determining Moisture Methods: 3. Hay Moisture Testers/Probes 2. By feel (if calibrated). 1. Microwave moisture test

Losses During Storage Even when hay is baled at the target moisture (15% moisture for round bales; 18% for squares), the forage will go through a “sweat” for 2-3 wks.  Moisture is driven off, heat is given off, and DM dec.  A 1% decrease in moisture ≈ 1% decrease in DM  Moisture tends to equilibrate at 12% during storage Even when hay is baled at the target moisture (15% moisture for round bales; 18% for squares), the forage will go through a “sweat” for 2-3 wks.  Moisture is driven off, heat is given off, and DM dec.  A 1% decrease in moisture ≈ 1% decrease in DM  Moisture tends to equilibrate at 12% during storage 20% Moisture 12% Moisture 1000 lbs DM920 lbs DM CO 2 H 2 O +

Carbohydrates (sugars) Carbohydrates (sugars) O 2 + H 2 O Aspergillus Penicillium CO 2 Mold Spores HEAT

Bale Moisture Effects Bale Temp Days Temperature, °F 17% Moisture 25% Moisture 33% Moisture Small Squares Coblentz et al., Crop Sci.

Carbohydrates (sugars) Carbohydrates (sugars) O 2 + H 2 O Aspergillus Penicillium CO 2 HEAT CO 2 Bacterial Decomposition Bacterial Decomposition

Organic Acids are Corrosive Same baler, 2 months later.

Hay Preservation Additives Rock Salt No effect on mold growth Increases palatability Not recommended.

Hay Preservation Additives Anhydrous ammonia Prevents heating & inc. non-protein N. Safety and toxicity issues are a concern, as well as cost. Only option when moisture is > 25%.

Hay Preservation Additives Bacterial/microbial inoculants Those tested have no consistently demonstrable effect. Some have had inconsistent effects (some positive, some no change). Unlikely to be effective in Georgia because of humidity issues

Hay Preservation Additives Organic acids Buffered acids Organic acids Buffered acids Prevents heating, but maintains moist environment for microbial activity. DM losses often offset DM gains. Beneficial when moisture is 18 – 25%

Losses During Baling Losses (particularly in legume forages) are greatly reduced if hay is baled at higher moisture.  ~5-10% gain in DM.  Average field curing time is decreased by 1 day. However, high moisture hay is subject to heat damage or spoilage.  This may be lessened by using chemical or biological additives.  Or, barn drying. Losses (particularly in legume forages) are greatly reduced if hay is baled at higher moisture.  ~5-10% gain in DM.  Average field curing time is decreased by 1 day. However, high moisture hay is subject to heat damage or spoilage.  This may be lessened by using chemical or biological additives.  Or, barn drying.

Baled Silage Storage 4-10% loss Baling 2-5% loss Feeding Minimal loss Feeding Wilting 2-5% loss Fewer Losses Accumulate With Each Step End Result: 90% of Original DM Can be more efficient…

Quality Advantages Lowered risk of rain damage Less shatter loss Higher forage quality 1  Lower NDF, ADF, ADL  Higher CP  Increased digestibility  Increased palatability 1 Han, et al. 2005; Hancock and Collins, 2006.

Less dependent on weather Makes use of some forages that other-wise wouldn’t work. Silage & Haylage SILAGE - Forage that has undergone anaerobic fermentation

Details

Silage Fermentation Lactic acid bacteria Acetic acid bacteria Silage pH pH 6.0 pH 4.2 pH Days after ensiling Acetic acid, like propionic acid in hay preservatives, is an antagonist to yeast/fungal growth. Plus, there is very little oxygen for the fungus to grow.

Silage pH pH Sorghum- sudan Alfalfa

Consider: Cost, Labor, Speed, Volume Bale Wrapper Selection

Baled Silage Costs Plastic Cost: $ $15.00/ton DM Wrapper cost: $ $5.00/ton DM Fuel & Repairs: $ $5.00/ton DM Labor: $ $2.00/ton DM Total: $12 - $25/ton DM

Wrapping System Determines Through-Put Cut mid-afternoon on one day, bale & wrap the next day. Amount cut = how much can be baled and wrapped the next day. Bales should be wrapped w/in 12 hrs of baling.

Optimize bale size  match to tractor  dense bales  4’x 5’ bale is most popular  lbs, dep. on %M  square edges Use plastic twine or net  sisal twine degrades plastic Optimize bale size  match to tractor  dense bales  4’x 5’ bale is most popular  lbs, dep. on %M  square edges Use plastic twine or net  sisal twine degrades plastic Make Good Bales

Wrap at the storage site  reduces handling  reduces risk of spoilage Choose an Appropriate Site for Wrapping

Bale at the Right Moisture Ideal Range, 50-65% Moisture Rule of thumb: bale when the forage is no longer wet enough to wring juice out of a handful. Rule of thumb: bale when the forage is no longer wet enough to wring juice out of a handful. Poor Fermentation Toxic Potential (Clostridial, Listeriosis) 70% 40% Moisture

Apply enough plastic but no more layers (+ double on joints) 4-6 layers

Storage Treatment Consumption 2 layers53% 2 layers53% 4 layers 84% 4 layers 84% 6 layers 88% 6 layers 88% Hay44% Hay44% Alfalfa silage & hay 2, 4, or 6 layers of film 2 layers Hay 4 layers 6 layers

Resources

Questions? ASK-UGA ASK-UGA1