Published: April 15, 2008 02:40 pm            

May hay harvest poses challenges

It’s pretty clear Mother Nature would prefer that you kept your baler parked for the month of May.

And whoever it was that said, “make hay while the sun shines"? Well, he must have been talking about June or July because the weather statistics make it clear that the odds are against you bumping into two consecutive sunny days in May.

The problem is that, for cool season grass hay makers, May is the time it needs to be done - at least if you’re interested in putting up quality forage.

“May really is the time to harvest cool season grass hay such as fescue,” says University of Missouri Extension Agronomist Tim Schnakenberg. “It’s a real challenge to get it put up but letting those grasses mature takes quite a toll on quality.”

Schnakenberg cites a University of Tennessee study that compared the quality of fescue baled at three different stages of maturity and the performance impact of each when fed to 500-pound heifers.

Fescue harvested in the late boot to head stage had a protein content of 13.8 percent and digestibility of 68 percent.

Moving harvest to the early bloom stage, about nine days later, brought protein down to 10.2 percent and digestibility dropped to 66 percent.

Hay harvested 11 days later - in the early milk stage - had a protein content of 7.6 percent and digestibility of 56 percent. In terms of quantity, the early-cut hay produced 1,334 pounds per acre, the middle hay produced 1,838 and the late-baled hay yielded 2,823 pounds per acre.

The effect of harvest timing followed right on through to animal performance. Heifers fed the highest quality hay gained 1.39 pounds per day compared with 0.42 pounds for the lowest quality. Dry matter intake dropped from 13 pounds per day to 8.6.

The real eye-opener, Schnakenberg points out, is that pounds of hay fed per pound of gain went from 10.1 for the high quality hay to 22.5 for the low quality stuff. The medium hay ranked at 13.5 pounds of hay per pound of gain.

“It certainly depends on your situation and the nutritional needs of your cattle at a given time but it’s pretty clear that the longer you have to wait to bale cool season grass hay, the lower the quality is going to be and that translates into cattle performance,” he says. “The lower quality hay used in this research was cut in the early milk stage. We see a lot of hay cut later than that so the quality and the performance will be even worse than it was in this trial.”

In Southeast Kansas, former Kansas State University Extension Area Agronomist Gary Kilgore uses a simple rule of thumb: From the time fescue begins to head until green seed forms, you’re losing about one-half of one percent of protein per day.

That’s roughly a three-week period so the quality sleighride will slide from about 16 percent down to around 6 percent, depending on temperature.

In the quality versus quantity dilemma, Kilgore suggests growers shoot for 12 percent protein hay. That, he says, will deliver about 80 percent of all the dry matter you’ll ever get and what you miss will be the low-quality and tough-to-digest lignin that forms as the grass matures.

Brome, he notes, won’t drop in quality as rapidly as fescue but the trend is the same.

And if you need one more reason not to put off hay harvest, Kilgore will tell you that timely harvest is much better for the grass and will result in better future production than cutting more mature forage.

For stockmen, lower quality is a pretty profound economic issue these days. Butler County, Kansas, K-State Extension Agent Dave Kehler points out that lost protein is lost money if you have to buy supplement to replace it. If you’re looking at $275 per ton 20 percent cubes to fill in for lost hay quality, a drop in protein of 1 percent costs about $13.75 per ton.

Recognizing that growers aren’t going to get all their hay put up like they want to, Kehler strongly suggests the various lots of hay be analyzed and fed according to the nutritional needs of different classes of cattle.

“Don’t feed your 12 percent hay to the critter that only needs 8 percent,” he says. “Matching hay quality with livestock needs can make a dramatic difference in the money you spend.”

Clyde and Belinda Jones of Marionville, Mo., who have had the grand champion hay sample at the Missouri State Fair for the past two years running, are in the business of producing high-quality hay.

At Windy Ridge Farms, the Joneses don’t produce fescue hay, they run smack into the “should I cut or should I wait” dilemma during springtime on their alfalfa, orchardgrass and brome.

“Quality is the priority for us,” Belinda Jones says. “We’re not going to go out and cut hay when they’re forecasting rain but we cut on a schedule and we can’t put it off too long.

“In the early part of the season we deal with it by putting up silage hay. It’s good quality if you manage it right and there is good demand for it. If it’s appropriate, we’ll also use a tedder to speed drying - that’s very helpful on grass hay.”

Schnakenberg likes the idea of being prepared to put up baleage. In fact, he suggests that, if putting up a high moisture package isn’t an option, producers may want to consider a different kind of forage.

“I would be willing to take some risk of getting hay wet in May because the quality issue is just really important and fescue can tolerate some rain,” he says, “but if you’re really concerned about May hay cutting and you don’t have the equipment necessary to put up high moisture hay, you might want to consider switching hay production to a warm season grass such as bermuda or crabgrass to push harvest back and make rain a little less of an issue.”

Of course, making good hay is always a challenge and, despite the best laid plans, Mother Nature can conspire to keep your baler parked in a number of ways.

“You can have all kinds of rules and all kinds of plans,” says Belinda Jones, “but there are so many different scenarios that come up and you just have to do the best you can with the situation in front of you.”



Mark Parker writes for Farm Talk in Parsons, Kan.

        

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