Baling Affects Hay Quality

EDMONTON - Oct 22/07 - SNS -- Processing increases the amount of fines in hay, thereby reducing nutritional quality, according to a recent study by Alberta Agriculture and Food.

"Round bale processors are a commonly used as a feed deliver system in winter-feeding programs," says Gordon Hutton, provincial forage industry specialist, Alberta Agriculture and Food, Airdrie. "During bale processing fines are generated. Feeds with a high portion of fines may be more susceptible to both high dry matter and nutrient losses when used in conjunction with ground feeding systems."

To test this theory, a project looked into the impact of bale processing on both dry hay and silage bales. Four feed types were selected for the project: alfalfa, alfalfa-grass, grass and cereal greenfeed.

"The project showed that processing can impact both dry hay and silage bales," says Hutton. "The greatest impact occurs with alfalfa hay and with cereal greenfeed hay. Both of these feed sources have higher percentage of fines in the windrow after processing. With alfalfa hay, up to 60% of the material in the windrow is considered to be fines."

It is important that livestock producers be aware of the impact that bale processors may have on their forage sources, says Hutton. "During winter feeding, feed wastage may increase in feeds with high levels of fines as a result of trampling losses. This not only includes the potential dry matter losses but a loss of nutrients. Feed analysis reports show that, after processing, the fines had higher concentrations of energy, protein and minerals. Any significant loss of these nutrient-dense fines during winter feeding may result in the livestock not meeting their requirements for energy, protein and minerals."

Adjustments to winter feeding programs maybe required to minimize feed waste, particularly with forages that produce high levels of fines. Alternative winter-feeding systems such as bunks or fence line feeders may help in reducing the loss of fines during winter-feeding.