NEWS for North Dakotans
Agriculture Communication, North Dakota State University
7 Morrill Hall, Fargo, ND 58105-5665
June 15, 2000
The way that bale silage is stored can turn a great bale bad, says a dairy specialist at North Dakota State University.
"In our area, the biggest complaints with round bale silage involve spoilage and excessive wetness," says J.W. Schroeder of the NDSU Extension Service. "The way you store bales can significantly reduce those problems."
Research suggests that producers should stack silage bales on their ends, Schroeder says. Because the layers of bale wrap are so close together on bale ends, they make a much more impervious surface. Also, there's no way for water to get into the end of a round bale because there are no overlaps of plastic facing up.
In contrast, placing a bale on its side will often result in punctures in the plastic. The problem is compounded if space is limited and they are stacked two or more high. Rainwater gets between the layers of plastic wrap. Daily heating and cooling may cause a separation of the layers, particularly in the winter months.
"Much the way that ice and snow can wreak havoc on roofs in the winter by driving water up under the shingles, ice and snow can do the same to wrapped bale silage," Schroeder says.
Other factors also impact the quality of silage in round bales.
"The proper moisture content at time of baling and good baling pressure are essential," Schroeder says. "Generally, it's a good idea to bale the forage as dry as you dare get it so that it will still ferment. And don't be afraid to crank up the pressure on the baler." Pressure adjustments aren't possible with fixed-chamber balers, but can be made belt balers.
"Higher pressure results in more hay per bale and one that is denser and will stack much better. Also, less wrap is used per ton of dry matter," Schroeder says.
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Source: J.W. Schroeder (701) 231-7663
Editor: Tom Jirik (701) 231-9629