2. The other extreme…

4. Hay Moisture Probe Contacts

5. Accuracy of Various Hay Moisture Probes – 4 th cutting Bermudagrass

6. Determining Moisture Methods: 4. Hay Moisture Testers/Probes 3. By feel (if calibrated). 2. Microwave moisture test

7. Determining Moisture Methods: 4. Hay Moisture Testers/Probes 3. By feel (if calibrated). 2. Microwave moisture test 1. Moisture tester (e.g., Koster)

8. 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 +

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

10. Causal Agents of Hay Heating 70 110 150 190 230 270310° F Plant Respiration Fungi and Bacteria Heat-Resistant Fungi Exothermic Chemical Reaction (combustion)

11. Hay Temperature | Risk Levels 70 110 150 190 230 270310° F Normal Range Safe Fire Danger Heat Damage

12. Bale Moisture Effects Bale Temp Days 0 10 20 30 40 75 100 125 150 Temperature, °F 17% Moisture 25% Moisture 33% Moisture Small Squares Coblentz et al., 2000. Crop Sci.

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

14. Organic Acids are Corrosive Same baler, 2 months later.

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

16. Hay Preservation Additives Bacterial/microbial inoculants Those tested have no consistently demonstrable effect. Some have had inconsistent effects (some positive, some no change). Effectiveness in Humid South is questionable (high humidity) Requires real-time moisture measurement (rate adjustment)

17. 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%

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

20. Quality Advantages Enables timely harvest Lowered risk of rain damage Less shatter loss Higher forage quality 1  Lower NDF, ADF, ADL  Higher CP  Increased digestibility  Increased palatability However, “Garbage in = Garbage out!” 1 Han, et al. 2005; Hancock and Collins, 2006.

21. 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…

22. Baled Silage – An Option for Harvesting High Quality TreatmentCPTDNRFQADG %(lbs/hd/d) Bermuda Hay16.1 a62.9 b116 c1.56 b Ryegrass Baleage16.3 a65.9 a174 a1.94 a Ryegrass Hay14.7 b62.4 c133 b1.26 b LSD 0.10 0.220.353.20.341

23. 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

24. Details

25. Silage Fermentation Lactic acid bacteria Acetic acid bacteria Silage pH pH 6.0 pH 4.2 pH 3.8 1 2 3 4 7 14 20 28 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.

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

27. Baled Silage Costs Plastic Cost: $5.00 - $15.00/ton DM Wrapper cost: $2.00 - $5.00/ton DM Fuel & Repairs: $0.50 - $5.00/ton DM Labor: $0.75 - $2.00/ton DM Total: $12 - $25/ton DM

29. The Unseen Cost of Hay Storage Expected Losses Cost of Production ($/ton) $80$100$120$140 Value of Losses in the System ($/ton) Hay, no cover/on ground 50%$40$50$60$70 Hay, under roof 25%$20$25$30$35 Baleage 15%$12$15$18$21

30. 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.

31. Optimize bale size  match to tractor  dense bales  4’x 5’ bale is most popular  900-1300 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  900-1300 lbs, dep. on %M  square edges Use plastic twine or net  sisal twine degrades plastic Make Good Bales

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

33. 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

34. Apply enough plastic but no more. 6-10 layers (+ double on joints) 4-6 layers

35. Resources

36. Questions? www.georgiaforages.com 1-800-ASK-UGA1 www.georgiaforages.com 1-800-ASK-UGA1