Timing Important for Proper Hay Baling

REDFIELD, Iowa (DTN) -- Excess moisture in the Midwest and across the country has made it difficult to get hay made properly.

Knowing how to manage these challenges that arise once the hay is cut this season will help to produce a good-quality bale that will last.

Properly curing hay to the correct moisture level for baling is important to maintain forage quality. Rain can cause challenges with curing, as well as lowering digestibility and yields, while causing problems with respiration and microbial breakdown of the plant tissue, according to University of Missouri Extension agronomist Hunter Lovewell.

"The unpredictability makes it important to keep an eye on weather forecasts and understand how rainfall affects forage that is drying down but not yet baled," he said.

HOW TO HANDLE HAY

Wet hay can require more handling by using one of several different machines to help with the dry-down process, but this also results in leaf shatter and leads to less mass and lower yields. Lovewell said if this happens, producers should consider using other feeds to supplement animals to ensure they receive proper nutrients.

Microorganisms such as fungi and molds are more likely to develop on rained-on hay. Lovewell said some research shows that leaching of carbohydrates, vitamins and minerals is usually highest when hay has partially dried and then rained on for a prolonged amount of time.

North Dakota State University Extension Forage Crops Production Specialist James Rogers said baling hay at the proper moisture level will help maintain forage quality. At baling, moisture levels should be at a maximum of 20% for small square bales, 18% for round bales and 15% for large square bales. "The larger the forage package, the lower the moisture should be at baling," he said.

If moisture levels are higher, this can reduce dry matter and nutrient content of the hay. Higher moisture levels create aerobic microbial growth and can generate heat. "As heat increases, a chemical bond forms between proteins and carbohydrates, reducing dry matter and digestibility of the end product. Although this reaction produces a more palatable hay, the loss of energy and digestible protein lowers its quality," he added.

OTHER TOOLS TO PRESERVE HAY

If hay isn't cut, spread, inverted and raked, it may not cure properly for baling. Rogers said the use of an added preservative can lower the anaerobic microbial growth but will not lower the moisture content of the hay.

The use of preservatives will allow baling at a hay moisture content of 25% to 30% but not higher than that. "If using a preservative, plan on feeding the preserved hay early in the season and avoid storing preserved hay with non-preserved hay," he said. "After about 30 days, the treatment will begin to dissipate."

Since preservatives are not effective at greater than 30% moisture, that is when baleage is an option. Moisture testers and temperature probes can be helpful tools in determining if hay is ready to be baled. A temperature probe is useful to monitor bales and prevent losses. Rogers said a bale temperature of 100 degrees Fahrenheit is normal, but if temperatures reach 150 F and remain high, a problem is detected, and hay should be checked often. Even higher temperatures can pose an imminent risk for fire. Hay fires generally happen within six weeks of baling.

"Forage testing is always a good management strategy," Rogers said. "This year, when hay may be baled at questionable moisture, forage testing becomes even more important. Knowing available versus unavailable protein and digestibility can make a real difference come this winter."

Jennifer Carrico can be reached at jennifer.carrico@dtn.com

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