Forages are at their highest quality when first cut. After that, quality begins to deteriorate quickly. Therefore, the goal should be to minimize quality losses during both harvest and storage. A method of forage harvest and storage that has been common in Europe and growing in popularity in the U.S. is wrapping bales in plastic and making baleage. According to Dan Undersander, University of Wisconsin Extension Agronomist, this is one very practical way to make forages, and he spoke about the benefits at a Vermeer media event last week.
"Baleage lets us harvest with less weather affect," he explained. "It takes fewer days between cutting and harvest."
Baleage also offers more flexibility than putting up dry hay, as it can be harvested anywhere between 25 and 70 percent moisture, Undersander said. There is less rain damage, less leaf loss when harvested above 20 percent moisture, and higher yields due to less wheel traffic damage, he noted.
To make baleage, cut the hay to match your cows or heifers' needs. "Target the animals you are going to feed," Undersander said.
Next mow, condition and put the forage into a wide swath to improve drying and reduce carbohydrate (NFC) loss due to continued plant respiration. Undersander advocates the use of a cutter on the front of the baler to cut the hay into 4-inch lengths for greater packing density, easier use in a TMR mixer, and less feed lost when fed in a feeder.
When baling, make bales (either square or round) as dense as possible to reduce the oxygen content in the bale. Bales should be wrapped as soon after baling as possible to reduce the heat damage. Undersander recommends wrapping within 24 hours with at least six layers of plastic.
Since bales are wrapped in plastic, there is no need to use another preservative, he said. The same goes for inoculants. "Inoculants are only effective if you get good coverage, and you can only get good coverage on the surface of a windrow," he said.
