 |
|
|
|||||
|
|
July 15, 2004 Don't Let Good Hay Go Bad Harvesting quality alfalfa is a challenge every year. Too dry or wet, bad weather, visible stressors such as insects and lack of fertilizer can be difficult to manage. However, factors not so easily seen are more difficult to manage and usually occur in storage. They include shrinkage, moisture and mold. “Since a warning flag doesn’t go up from the stack to alert you that its going bad, operators need to be sure to get off to a good start so good hay doesn’t go bad,” according to J.W. Schroeder, North Dakota State University Extension dairy specialist. In a University of Idaho sponsored alfalfa and forage conference last winter, attendees were given a great deal of forage information, including “When Good Hay Goes Bad.” In this report, producers were told to expect at least five to ten percent bale shrinkage and were advised to try to reduce shrinkage as much as possible. High moisture in fresh baled hay is a major culprit of tonnage loss in the stack. Monitoring alfalfa windrow moisture while the hay is still on the ground and keeping it low can mean less heat in the stack later. Acceptable moisture levels in hay vary depending on bale size. In small, rectangular bales, moisture content should be no more than 18 to 20 percent. In large round bales, keep moisture levels at 14 to 16 percent and 12 to 15 percent in one ton bales. Anything above that can damage hay quality and make haystacks more susceptible to fire. Heat is a given in all stored forages with moisture levels above 15 percent. Producers should look for temperatures to peak in three to seven days after baling. After that, temperatures should decline within 15 to 60 days, depending on external humidity levels, bale density and the amount of water absorbed from rain or snow. Stack temperatures are easily measured using probes. If stack temperatures go above 150 degrees, producers would be wise to watch for spontaneous combustion, followed by a haystack fire. If a haystack is heating to high levels, producers can do the following:
“Damaged hay can still be fed to animals that require lower protein content,” Schroeder says. “Feed the rest of the hay as soon as possible.” If hay cannot properly dry when baled, preservatives can be used to prevent heating or fire. Hay weathering can occur from the top of the stack, but also moisture can be absorbed from the ground. Covering hay is essential, and stacking it on a bed of gravel rather than cement or on the ground will reduce bottom level moisture absorption. When stacking hay, keep hot bales out of the stack's center and don’t stack bales on their edge, because water soaks in easier from that position. “Wind tunnels in stacks will help, but remember, air circulation is the key to reducing heat,” Schroeder says. “The bottom line is to know what's going on in your haystacks.” ### Source:
J W Schroeder, (701) 231-7663, jw.schroeder@ndsu.nodak.edu |
Market Advisor: |
|
North Dakota State University |
