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

Baled Silage and Hay Preservatives

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…The other extreme…

Hay Moisture ProbeHay Moisture Probe

Contacts

Determining MoistureDetermining Moisture

Methods:3. Hay Moisture Testers/Probes2. By feel (if calibrated).1. Microwave moisture test

Losses During StorageLosses 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 DM 920 lbs DM

CO2CO2H2O +H2O +

Carbohydrates(sugars)

Carbohydrates(sugars)

O2 + H2OO2 + H2O

AspergillusAspergillusPenicilliumPenicillium

CO2CO2

CO2CO2

CO2CO2

Mold SporesMold Spores

HEATHEAT

Bale Moisture Effects Bale Temp

Bale Moisture Effects Bale Temp

Days

0 10 20 30 4075

100

125

150

Tem

pera

ture

, °F

17% Moisture

25% Moisture

33% Moisture

Small SquaresCoblentz et al., 2000. Crop Sci.

Carbohydrates(sugars)

Carbohydrates(sugars)

O2 + H2OO2 + H2O

AspergillusAspergillusPenicilliumPenicillium

CO2CO2

CO2CO2

CO2CO2

HEATHEAT

CO2CO2Bacterial

DecompositionBacterial

Decomposition

Organic Acids are Corrosive

Organic Acids are Corrosive

Same baler, 2 months later.Same baler, 2 months later.

Hay Preservation Additives

Hay Preservation Additives

• Bacterial/microbial inoculants• 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

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%

Baled Silage

StorageStorage4-10% loss4-10% loss

BalingBaling2-5% loss 2-5% loss

FeedingFeedingMinimal lossMinimal loss

FeedingFeedingMinimal lossMinimal loss

WiltingWilting2-5% loss2-5% loss

Fewer Losses Accumulate With

Each Step

End Result: 90% of Original DM

Can be more efficient…

Quality AdvantagesQuality Advantages

•Lowered risk of rain damage

•Less shatter loss

•Higher forage quality1

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

DetailsDetails

Silage Fermentation

Lactic acid bacteriaAcetic acid bacteria

Silage pH

pH 6.0 pH 4.2pH 3.8

1 2 3 4 7 14 20 28

Days after ensilingAcetic acid, like propionic acid in hay preservatives, isan antagonist to yeast/fungal growth. Plus, there isvery little oxygen for the fungus to grow.

Silage pH

0.0

1.0

2.0

3.0

4.0

5.0

6.0

pH Sorghum-sudan

Alfalfa

Consider: Cost, Labor, Speed, Volume

Bale Wrapper SelectionBale Wrapper Selection

Baled Silage CostsBaled Silage CostsPlastic Cost:

$5.00 - $15.00/ton DM

Wrapper cost:$2.00 - $5.00/ton

DMFuel & Repairs:

$0.50 - $5.00/ton DMLabor:

$0.75 - $2.00/ton DMTotal:

$12 - $25/ton DM

Wrapping System Determines Through-Put

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 sizematch to tractordense bales4’x 5’ bale is most popular

900-1300 lbs, dep. on %M

square edges

• Use plastic twine or netsisal twine degrades plastic

• Optimize bale sizematch to tractordense bales4’x 5’ bale is most popular

900-1300 lbs, dep. on %M

square edges

• Use plastic twine or netsisal 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%70% 40%

Moisture

Apply enough plastic but no more.

6-10 layers (+ double on joints)

4-6 layers4-6 layers

Storage Treatment ConsumptionStorage Treatment Consumption 2 layers2 layers 53%53% 4 layers4 layers 84% 84% 6 layers 6 layers 88%88% HayHay 44%44%

Alfalfa silage & hay Alfalfa silage & hay 2, 4, or 6 layers of film2, 4, or 6 layers of film

2 layers2 layersHayHay4 layers4 layers6 layers6 layers

Resources

Questions?Questions? www.georgiaforages.com1-800-ASK-UGA1

www.georgiaforages.com1-800-ASK-UGA1