There are lots of parameters when making high-quality forage,
but one of the most important issues centers around a fast dry down. Other than
letting moisture evaporate or drying, only bad things happen to a forage crop
between cutting and baling or chopping. The only way to shrink the chances of
product degradation is to shorten the wilting time.
Everybody needs to
remember that most standing forage is about 75% to 80% moisture. That means
that between mowing or cutting and baling, over 1,000 to 1,200 pounds of water
needs to be squeezed or evaporated out of a ton of freshly cut forage to get it
to optimum baling moisture.
During this drying process, plants continue the natural process
of respiration, breaking down stored sugars to create energy and carbon dioxide.
We strive to limit the respiration time as the longer the forage continues to perform
respiration in the field.
Reducing respiration time saves both dry matter and forage
quality and it centers on dry down speed.
Good hay making requires 3 distinct periods
Step 1- Involves moisture loss from the
leaves.
This happens through the leaf surface or Stomata (holes in the
leaves), that allow for moisture and gas exchange between the leaf and the
outside air. These holes are open in daylight and closed in darkness. After a forage
is mowed or cut, these holes still open and close but gradually decline until
the moisture content has fallen below 60%.”
Quick drying during this initial period to lose the first 15 to
20 % units of water will greatly reduce the loss of starch and sugar. This preserves more dry matter and total
digestible nutrients in the forage.
To facilitate dry-down time during this period, spreading the
crop out to solar radiation is essential. This is done by laying the crop into
a wide swath, at least 60-70% of the cutting width. This will increase the forage temperature,
reduce the humidity, and allow for moisture loss. This encourages fast and more even drying
immediately after cutting.
Step 2 - Moisture loss involving both leaves and stems.
Using a mower/conditioner
helps the next process. Once the stomata's
close and respiration ceases, moisture becomes held in the plant. This is the
phase where conditioning the forage is a benefit to speed drying. Over the
years there have been several; types of conditions developed. For alfalfa or clover or other legumes, a
roller type conditioner is preferred to avoid leaf loss.
Step 3- Removal of moisture that is held
in the stems.
Stems generally have lower
area to volume, fewer stomata, and many have a waxy cuticle that minimizes
water loss, so conditioning and a little extra air flow is critical to enhance
drying during this period. When you are
determining overall moisture content of the harvest able forage do not forget to
check the stems.
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Here are a few other basic tips that can help speed drying.
These include:
· Cut alfalfa or other legumes at a 2- to 3-inch
height and cool-season grasses at 4 inches. This will elevate the cut forage
off the ground, which improves airflow. A higher cutting height also keeps you
from “scalping the soil” and leaves an area to enhances regrowth rate and stand
persistence. Some people have tried to harvest
all they can, and found that it can be equipment in rocky areas and been detrimental
to the long term productivity of the stand.
· Mow during the mid- to late morning after the
dew has dried off. This allows the forage to dry down and cease respiration
before nightfall on the first day. It can also reduce the wear and tear on the
equipment as the forage flow ability throw the machine may improve.
· Ted and rake forage when moisture levels are
still high enough to avoid leaf loss and preserve forage quality. Make sure the
tines of either piece of equipment are not touching the ground to avoid soil
contamination in the forage and scratching the surface pulling on plants.
· Get reliable meteorological reports. A poorly
timed cutting can severely impact what you do. Operate with quality equipment, as breakdowns
and repairs not only cost you money for parts and time but can impact the
quality of the forage produced.
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