U.K. All Commodity Field Day New Hay Publication Available Minimizing Losses in Hay Storage and Feeding Reducing the Risk of Hay Fires Attention KFGC Members! Determining Forage Moisture Content Using a Microwave Oven Upcoming Event

Department of Plant and Soil Sciences, University of Kentucky

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University of Kentucky

University of Kentucky UKnowledge Forage News Plant and Soil Sciences 6-1-1998 Forage News [1998-06] Department of Plant and Soil Sciences, University of Kentucky Follow this and additional works at: https://uknowledge.uky.edu/forage_news  Part of the Plant Sciences Commons Right click to open a feedback form in a new tab to let us know how this document benefits you. Repository Citation Department of Plant and Soil Sciences, University of Kentucky, "Forage News [1998-06]" (1998). Forage News. 237. https://uknowledge.uky.edu/forage_news/237 This Newsletter is brought to you for free and open access by the Plant and Soil Sciences at UKnowledge. It has been accepted for inclusion in Forage News by an authorized administrator of UKnowledge. For more information, please contact UKnowledge@lsv.uky.edu. UNIVERSITY OF KENTUCKYCOLLEGE OF AGRICULTURE COOPERATIVE EXTENSION SERVICELexington, Kentucky  40546            FORAGE NEWSGarry D. Lacefield and Jimmy C. Henning, Extension Forage Specialists ! Christi Forsythe, SecretaryU.K. ALL COMMODITY FIELD DAYThe University of Kentucky All Commodity Field Daywill be held July 16, 1998 at the University of KentuckyResearch and Education Center in Princeton.  This years’field day offers something for everyone.  Over fortyeducational exhibits under the big tent, youth activities, andhome economics taste testing and displays. There will be 18walking, wagon and bus tours which will run continuouslythroughout the day.See you atNEW HAY PUBLICATION AVAILABLE“Minimizing Losses in Hay Storage and Feeding” is amulti-colored, 16-page, practical publication.  It was writtenby Dr. Don Ball, Auburn University; Dr. David Bade,Texas A & M University; Dr. Garry Lacefield, Universityof Kentucky; Dr. Neal Martin, University of Minnesota;and Dr. Bruce Pinkerton, Clemson University.  Thepublication was funded by twenty-five agribusinessesthroughout the U.S.  Complimentary copies of thepublication are available from any of the sponsors, authorsor by contacting us.MINIMIZING LOSSES INHAY STORAGE AND FEEDINGEach year more than 60 million acres of forage cropsare harvested for hay in the United States.  Annualproduction from this acreage is over 150 million tons of hayvalued at more than 12 billion dollars.  Hay is the mostwidely grown mechanically-harvested agronomic crop inthe United States.As a source of nutrition for livestock, hay offersnumerous advantages.  It can be made from many differentcrops; when protected from the weather it can be storedindefinitely with little nutrient loss; package sizes andshapes can vary greatly; and harvesting, storage, andfeeding can vary from being done by hand to beingcompletely mechanized.  Hay often can meet, or almostmeet, the nutrient needs of many classes of livestock.  Because of its many merits, hay is the most commonlyused stored feed on livestock farms across the nation.Unfortunately, losses of hay during storage and feeding areoften high, particularly with round bales stored outside inhigh rainfall areas such as the eastern United States.  It isestimated that the total value of hay storage and feedinglosses nationwide exceeds three billion dollars annually!On some farms, such losses account for over 10% of thecost of livestock production.These are real, and not just potential, losses (time,labor, and monetary inputs are lost along with the hay).Unfortunately, many producers probably do not realize howlarge their losses really are, or that with relatively littleeffort or expense they could be reduced considerably.(Source: Minimizing Losses in Hay Storage & Feeding,D.M. Ball, et al., 1998.)REDUCING THE RISK OF HAY FIRESEach year there are many reports of hay barns burning,as well as of fires occurring in hay stored outside.  Fire isalways a concern with hay, but it takes on even greaterimportance when an expensive barn can be lost in additionto the hay.Fire in stored hay may occur from either external orinternal causes.  Internally started fires are a result of haygoing through an extreme heat.  Heating is a direct result ofmicroorganism activity in hay stored at high moisturelevels.  Even if excessive heating does not result in a fire,it will reduce forage quality.The principal way to avoid fire resulting from internalheating (sometimes referred to as “spontaneouscombustion,” though this term is misleading) is to bale hayat proper moisture levels.  Hay in round bales shouldcontain no more than 18% moisture when placed inside abarn, while hay in small rectangular bales should contain nomore than 20% moisture.  Hay that is suspected of beingtoo wet should be stored outside for about three weeks untilthe danger of combustion due to heating is past.  New crophay should never be placed against dry hay.The danger of fire from heating of hay of higher-than-optimum moisture can be decreased somewhat by “loosestacking” the bales so good air movement and ventilationcan occur.  Hay preservatives, which reduce fungal andbacterial growth, sprayed on hay during the baling processhelp reduce (though do not always prevent) excessiveheating in higher moisture hay.  Bales known to contain, orsuspected of containing, excessive moisture can betemporarily loosely stacked outside, then moved inside afterWhere: The Greg and Joan Ritter farm in BarrenCounty. When: 4 PM Central Time, Thursday, June 18,1998.How do I get there:  From I-65: Take exit 53 10 milessouth to Glasgow on Highway 90. Take US31E south5 miles to Kentucky 252. Go right on Ky 252 for 4.5miles to the farm. From Cumberland Parkway: Take US31Esouth for 3 miles to Ky 252. Turn right on Ky 252 for4.5 miles to the farm.What will I see:  The program topics will include:Introduction to Farm - Greg RitterRotational Grazing - Garry LacefieldFilter Fabric Installation - Jerry Greer and othersErosion Control and Spring Development - DougHatchettTemporary Water Systems - Charlie McIntyreReviving Pastures - Jimmy HenningBeef Alliance - Gary TilghmanSummer and Fall Management of Beef Cattle -Roy BurrisSummer Worming - John JohnsThe Kentucky Agri-Ability Display - JohnHancockThe Kentucky Water Quality Display - HenryDuncanthe danger of fire is past.If there is a need to check the temperature of hay, it canbe done by fitting a sharpened end on a 10-foot section of½ inch pipe, then driving it into the hay, followed bylowering a thermometer into the pipe.  Temperatures below120EF are normal, and 120E to 140E are in the cautionrange.  Hay heating to 160E or higher is in serious dangerof catching fire.  Temperature can build in hay, particularlywithin the first week or two after baling, and thereforeperiodic monitoring of temperature until it is clear there isno danger of fire is advisable.  (Source: Minimizing Lossesin Hay Storage & Feeding, D.M. Ball, et al., 1998.)ATTENTION KFGC MEMBERS!Don't Miss the Joint Beef-Forage Field Day of theKentucky Forage and Grassland Council and the KentuckyCattleman's Association!Co-Sponsored by the Kentucky Cattleman'sAssociation, the Kentucky Forage and Grassland Council,the University of Kentucky College of Agriculture, and theNatural Resources Conservation Service.Supper will follow the field day compliments ofcommercial exhibitors and sponsors, KFGC, and KCA andwill be prepared by the Barren County Beef CattleAssociation. For more information, Contact:Jimmy Henning Ken Johnson Gary TilghmanUK Agronomy NRCS UK Extension606 257 3155 502 487 6589 502 651 3818jhenning@ca.uky.edu gtilghma@ca.uky.eduDETERMINING FORAGE MOISTURE CONTENTUSING A MICROWAVE OVEN1. Chop fresh forage into 1 to 2 inch lengths for ease ofhandling.2. Weigh out approximately 100 grams (3.5 ounces) ofchopped forage.3. Spread forage thinly on a microwave-safe dish andplace into microwave.4. Heat for 2 minutes and reweigh.a) If forage is not completely dry, reheat for 30seconds and reweigh.  (Microwaves varyconsiderably in drying capacity.  It is better to dryfor short intervals and reweigh until the last twoweights are constant, than to overdry and run therisk of burning and damage to over.)  Continue thisprocess until back-to-back weights are the same orcharring occurs.b) If charring occurs, use the previous weight.5. Calculate moisture content using the followingequation:% Moisture Content = W1 ! W2 × 100W1W1 = weight of forage before heatingW2 = weights of forage after heatingDry matter (DM) is the percentage of forage that isnot water.  DM equals 10% minus percent water.Example: moisture content 14%DM = 100 ! 14 = 86%Results on an “as-fed basis” reflect total nutrientconcentration including water of sample analyzedor to be fed.(Source: Southern Forages 1996.  D.M. Ball, C.S.Hoveland and G.D. Lacefield.  Page 246.)UPCOMING EVENTS JUN 18 KCA/KFGC Field Day, Barren CountyJUL 16 U.K. College of Agriculture All CommodityField Day, UKREC, Princeton, KYOCT 13-15 Kentucky Grazing School, UKREC, Princeton,KYGarry D. LacefieldExtension Forage SpecialistForage News,  June 1998

Forage News [1998-06]

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Forage News [1998-06]

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