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Stan Potratz (Premier’s founder, left) and Dr. Dan Morrical (center) discuss the merits of baleage with visiting Iowa State University students.
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Over the past year much of the Midwest has seen some of the wettest weather in the 124-year history of the weather service. For those that have tried to make a dry first cutting, it has been an extreme challenge. I recently spoke with a sheep producer in Ohio who was trying to get their first cutting made the last week in June. This forage will be well past its prime maturity, so we know that the feed quality will be poor. However, we also know the weather controls when you can cut and bale dry hay.
Poor hay making conditions have led many to Premier’s Sheep Advice service to ask about high-moisture baleage and small ruminants.
Is baleage an acceptable substituate for dry hay?
When done correctly, baleage makes excellent feed. At Premier we have been making and feeding baleage for 10 years. Over that time, the average forage test on Premier baleage (22 samples) was 57.7% dry matter, 15.1% crude protein and 61.1% total digestible nutrients. To that point, our hair cross ewes in early to mid-gestation get hog-fat on unlimited intakes of baleage over the winter. If the baleage is mostly grass, you will need to supplement calcium in late gestation and lactation.
There are two significant benefits to harvesting baleage: increased protein and energy content, and very little storage losses. Big round bales have storage losses approaching 40% with string wrapped bales and net wrapped lose 25 to 33%. Baleage has than 10% storage loss.
Producers need to become familiar with the key points of making quality baleage:
- The most important factor for making quality baleage is harvesting as close to 50% moisture as possible. That moisture level creates an environment for the most complete fermentation and drop in pH (lower pH means a higher acid content). If fermented properly, baleage should test below a pH of 5.5. However, with this growing season weather, simply getting it baled and wrapped is considered a success. (See chart below for more information about silage fermentation.)
- The next critical aspect is to make bales tight and use at least six complete wraps of plastic. If storing over eight months, add two more layers (8 total) for added protection. The bale fermentation process is anaerobic (no oxygen), tight baling and tight wrapping limits the amount of oxygen present. Bales need to be monitored for holes or tears. Patching holes and tears is critical to prevent losing the whole bale to spoilage. Use a vinyl bale tape to patch. Duct tape is insufficient, it’s gas permeable and will not seal the plastic.
- Baleage that was harvested and wrapped too wet does not ferment correctly and can lead to high bacterial counts of undesirable microbes. Baleage that is put up too dry (<35%) does not ferment correctly either and spoils quickly once the wrap comes off. If the pH measures 5.0-5.5 and under, feed the baleage within 7 days (less is better). If above 5.5 with evidence of white mold, consider composting the bales as the risk of ewe-health and death loss offset the value of the spoiled bales.
- When making baleage do not have the tines of the rake or baler set too low. Why? If they pick up dirt, they can introduce non-desirable bacteria into the windrows or bales, causing spoilage.
Baleage makes sense for those who have equipment that can handle the wet, heavy marshmallows (a nickname for the wrapped bales). Increased nutrient yield per acre with baleage nears 40% when one considers storage and harvest losses.
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