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High Quality Baleage in Kentucky

Applied Research

Brandon Sears
COUNTY EXTENSION AGENT FOR AGRICULTURE & NATURAL RESOURCES
RICHMOND

Abstract

The ability to harvest forage as high moisture hay bales (baleage) gives Kentucky producers many advantages, including timely production, higher forage quality, and less weathering loss compared to traditional dry hay systems. Unfortunately, some producers have experienced reduced animal performance and even deaths from feeding improperly harvested baleage.

Our main objective of this survey was to define the quality of Kentucky baleage using indicators such as pH and volatile fatty acids (VFA). We also evaluated production methods that promote low pH and a suitable VFA profile. Finally, we sought to develop confidence in the safety of baleage for livestock consumption using butyric acid as a marker for potentially ‘bad’ or toxic baleage.

These objectives were accomplished using a diverse set of samples collected from Central and North-Central Kentucky farms. Samples were analyzed for forage quality and fermentation using Dairy One commercial forage lab. The dataset consisted of 45 samples from 2019.

Baleage moisture content varied widely with values ranging from 22% to 79%. Lower moisture content bales did not produce a desirable VFA profile but had good odor. Only when moisture approached 60% did samples in this survey achieve 3% lactic acid and a pH of 5 or less, which are the generally accepted threshold values for good fermentation. Fermentation characteristics were adequate for most samples when moisture content was between 60% and 70%, but results became less predictable. Above 70% moisture, elevated anti-quality factors such as butyric acid were common. Increased ash content was not correlated with butyric acid production, but ash levels varied seasonally based on forage drying conditions.

Overall moisture content had the greatest influence on fermentation. Acceptable baleage was produced at a wide range of moisture from 20-70%. Bales with less than 50% moisture content did not ferment well but were stable in storage. We determined that butyric acid content is one of several markers that can contribute to the evaluation of baleage as good or potentially problematic, meaning it could have the ability to cause livestock disorders, feed refusal or death.

Poster has NOT been presented at any previous NACAA AM/PIC

This poster is being submitted for judging. It will be displayed at the AM/PIC if not selected as a State winner. The abstract will be published in the proceedings.

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Authors: Brandon Sears, Levi Berg, Corinne Belton, April Wilhoit, Don Sorrell, Jimmy Henning, Jeff Lehmkuhler
  1. Sears, B. COUNTY EXTENSION AGENT FOR AGRICULTURE & NATURAL RESOURCES, University of Kentucky, Kentucky, 40475
  2. Berg, L. Clark County Extension Agent for Ag & Natural Resources, University of Kentucky, Kentucky, 40391
  3. Belton, C. Shelby County Extension Agent for Ag & Natural Resources Agent, University of Kentucky, Kentucky, 40065
  4. Wilhoit, A. Fleming County Extension Agent for Ag & Natural Resources, University of Kentucky, Kentucky, 41041
  5. Sorrell, D. Life Member, University of Kentucky, Kentucky, 41076
  6. Henning, J. Extension Forage Specialist, University of Kentucky, Kentucky, 40546
  7. Lehmkuhler, J. Extension Beef Cattle Specialist, University of Kentucky, Kentucky, 40546