source: Farm and Food Report
Given the unpredictable nature of the 2005 spring and summer so far, producers may find solace in knowing their hay need not stand in the swath at the mercy of precipitation while it dries, thanks to the clever action hay preservatives.
Christy Winquist is a Beef Forage Specialist with Saskatchewan Agriculture and Food.
“Hay preservatives are products that allow hay to be baled at higher moisture levels, thereby reducing drying times. There are three types of preservative: organic acids, bacterial inoculants and anhydrous ammonia.”
Organic acids produce an acidic environment (low pH) that is not conducive to mould or bacterial growth. Generally, low pH does not affect hay intake, according to Winquist.
“The two main types of acids that are used as preservatives are propionic and acetic acids. Propionic acid is more effective at controlling mould and bacterial growth and is more commonly used than acetic acid. Combining the two acids has proven to be quite effective.”
However these acids can be corrosive to the haying equipment, if used in their pure form.
Buffered acids are less corrosive and still perform the same function, but buffered acids tend to be less effective than the concentrated acids.
“Another type of preservative is anhydrous ammonia, which is more commonly used to improve the feeding value of straw and chaff. It can also be applied to high quality forages to prevent heating and spoilage, when baled at high moisture content.”
Anhydrous ammonia binds to moisture, reducing vulnerability to mould and bacteria. It also reduces the number of mould forming bacteria through sterilization.
However, anhydrous ammonia can create a toxic compound, if applied to high quality forage such as alfalfa.
“Bales that have been treated with anhydrous ammonia should not be stored for long periods,” warns Winquist. “It is recommended that the hay be used within one to two months.”
Bacterial inoculants are similar to silage inoculants in that most of them contain lactic acid forming bacteria that compete with mould forming organisms and help maintain forage quality.
“It should be noted that some inoculants contain combinations of both bacteria and enzymes. The role of the enzyme is to break down plant cells, making more cellulose and starch available to the lactic acid forming bacteria.”
Keep in mind that forage preservatives are there to reduce losses due to moulds and heating. As a rule, preservatives will not increase forage quality.
“Once forage has begun to deteriorate, adding a preservative will not enhance the quality.
Non-protein nitrogen, such as anhydrous ammonia, can slightly increase the crude protein levels in the hay. Some of the ammonia will bind with plant material and increase the overall protein content of the feed.”
When using preservatives, there should be less leaf shatter and potentially better quality forage, when baling at higher moisture content. However, it is still imperative that proper hay making procedures be followed, when harvesting and baling, Winquist points out.
“Preservatives are most effective, when the moisture content of the hay is between 20 and 30 percent. Preservatives are not effective, if the hay moisture content is greater than 30 percent. The amount of preservative needed will depend on the moisture content of the forage, when it is in the swath.”
Producers must weigh the advantages and disadvantages of using preservatives because they are expensive and they require specialized equipment. Yet they can be invaluable allies because rained on hay loses its quality rapidly.
Christy Winquist
Beef Forage Specialist
Agriculture Knowledge Centre
Saskatchewan Agriculture and Food
1-866-457-2377
Given the unpredictable nature of the 2005 spring and summer so far, producers may find solace in knowing their hay need not stand in the swath at the mercy of precipitation while it dries, thanks to the clever action hay preservatives.
Christy Winquist is a Beef Forage Specialist with Saskatchewan Agriculture and Food.
“Hay preservatives are products that allow hay to be baled at higher moisture levels, thereby reducing drying times. There are three types of preservative: organic acids, bacterial inoculants and anhydrous ammonia.”
Organic acids produce an acidic environment (low pH) that is not conducive to mould or bacterial growth. Generally, low pH does not affect hay intake, according to Winquist.
“The two main types of acids that are used as preservatives are propionic and acetic acids. Propionic acid is more effective at controlling mould and bacterial growth and is more commonly used than acetic acid. Combining the two acids has proven to be quite effective.”
However these acids can be corrosive to the haying equipment, if used in their pure form.
Buffered acids are less corrosive and still perform the same function, but buffered acids tend to be less effective than the concentrated acids.
“Another type of preservative is anhydrous ammonia, which is more commonly used to improve the feeding value of straw and chaff. It can also be applied to high quality forages to prevent heating and spoilage, when baled at high moisture content.”
Anhydrous ammonia binds to moisture, reducing vulnerability to mould and bacteria. It also reduces the number of mould forming bacteria through sterilization.
However, anhydrous ammonia can create a toxic compound, if applied to high quality forage such as alfalfa.
“Bales that have been treated with anhydrous ammonia should not be stored for long periods,” warns Winquist. “It is recommended that the hay be used within one to two months.”
Bacterial inoculants are similar to silage inoculants in that most of them contain lactic acid forming bacteria that compete with mould forming organisms and help maintain forage quality.
“It should be noted that some inoculants contain combinations of both bacteria and enzymes. The role of the enzyme is to break down plant cells, making more cellulose and starch available to the lactic acid forming bacteria.”
Keep in mind that forage preservatives are there to reduce losses due to moulds and heating. As a rule, preservatives will not increase forage quality.
“Once forage has begun to deteriorate, adding a preservative will not enhance the quality.
Non-protein nitrogen, such as anhydrous ammonia, can slightly increase the crude protein levels in the hay. Some of the ammonia will bind with plant material and increase the overall protein content of the feed.”
When using preservatives, there should be less leaf shatter and potentially better quality forage, when baling at higher moisture content. However, it is still imperative that proper hay making procedures be followed, when harvesting and baling, Winquist points out.
“Preservatives are most effective, when the moisture content of the hay is between 20 and 30 percent. Preservatives are not effective, if the hay moisture content is greater than 30 percent. The amount of preservative needed will depend on the moisture content of the forage, when it is in the swath.”
Producers must weigh the advantages and disadvantages of using preservatives because they are expensive and they require specialized equipment. Yet they can be invaluable allies because rained on hay loses its quality rapidly.
Christy Winquist
Beef Forage Specialist
Agriculture Knowledge Centre
Saskatchewan Agriculture and Food
1-866-457-2377
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