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ENLARGE
Shelby Filley
Here in western Oregon, we can grow a lot of forage! Almost everywhere you look there is a pasture or a hayfield.
Yet, at certain times of the year, we are faced with issues surrounding the supply of good quality feed — too much in the spring, not enough in the winter. We control the disparity by making hay and selling it or saving it for feeding later.
Keeping in mind the problems associated with seasonality of forage growth, it is more efficient for fields to be harvested by livestock rather than by haying equipment. Efficiency is increased because, with proper grazing, less fuel and purchased fertilizer are used and the quality of forage can be improved.
See what you can do to maximize resources by grazing more and haying less. Keep track of the cost of producing your own hay verses purchasing it. Factor in hay quality and any nutritional supplements purchased. Still, at some point, many must make hay…
Can we make good hay? Yes, some can and do put up a very good quality hay right here in western Oregon. But the environmental challenges make it difficult (and rare) to do so. When forage in the field is young and tender, it is of high quality. The longer it is allowed to grow, the more there is. But, as the forage matures it becomes low in nutritive value. At some point there is a compromise between quantity and quality of forage, and it is time to harvest.
But when we should cut the hay for good quality, it is usually raining or the ground is soaked and the crop cannot dry properly. Nutrients can leach out and hazardous molds can form. Too much moisture in the bales can also lead to heating, spontaneous combustion, and barn fires. However, usually there is one hot, dry week in mid-spring when many “sharp” producers cut hay. Sometimes it is the first week of May.
One year it was even the last week of April. Hay growers need to be prepared for that opportune week by having equipment maintained and the crew ready.
There are other options that can help improve hay quality. These include growing late-maturing varieties of grasses and legumes; having livestock graze pastures to keep forage in the vegetative stage (young and growing) longer and thus delay the reproductive stage (going to seed) before haying; putting up high moisture balage — forage that is harvested early and preserved by wrapping it in plastic (similar to putting up cabbage as sauerkraut).
In spite of our best efforts in harvesting the forage, our “average” hay crop here is of low quality and does not meet the nutrient requirement of livestock at any production phase. However, it does have value if used properly. Contact me for a fact sheet on hay quality and feeding suggestions, plus more on improving hay crops. Don’t miss the fact sheet “Hay Making on the West Side.”
Shelby Filley is the regional livestock and forages specialist for OSU Extension Service of Douglas County. Shelby can be reached by e-mail at shelby.filley@oregonstate.edu or by phone at 541-672-4461.
Yet, at certain times of the year, we are faced with issues surrounding the supply of good quality feed — too much in the spring, not enough in the winter. We control the disparity by making hay and selling it or saving it for feeding later.
Keeping in mind the problems associated with seasonality of forage growth, it is more efficient for fields to be harvested by livestock rather than by haying equipment. Efficiency is increased because, with proper grazing, less fuel and purchased fertilizer are used and the quality of forage can be improved.
See what you can do to maximize resources by grazing more and haying less. Keep track of the cost of producing your own hay verses purchasing it. Factor in hay quality and any nutritional supplements purchased. Still, at some point, many must make hay…
Can we make good hay? Yes, some can and do put up a very good quality hay right here in western Oregon. But the environmental challenges make it difficult (and rare) to do so. When forage in the field is young and tender, it is of high quality. The longer it is allowed to grow, the more there is. But, as the forage matures it becomes low in nutritive value. At some point there is a compromise between quantity and quality of forage, and it is time to harvest.
But when we should cut the hay for good quality, it is usually raining or the ground is soaked and the crop cannot dry properly. Nutrients can leach out and hazardous molds can form. Too much moisture in the bales can also lead to heating, spontaneous combustion, and barn fires. However, usually there is one hot, dry week in mid-spring when many “sharp” producers cut hay. Sometimes it is the first week of May.
One year it was even the last week of April. Hay growers need to be prepared for that opportune week by having equipment maintained and the crew ready.
There are other options that can help improve hay quality. These include growing late-maturing varieties of grasses and legumes; having livestock graze pastures to keep forage in the vegetative stage (young and growing) longer and thus delay the reproductive stage (going to seed) before haying; putting up high moisture balage — forage that is harvested early and preserved by wrapping it in plastic (similar to putting up cabbage as sauerkraut).
In spite of our best efforts in harvesting the forage, our “average” hay crop here is of low quality and does not meet the nutrient requirement of livestock at any production phase. However, it does have value if used properly. Contact me for a fact sheet on hay quality and feeding suggestions, plus more on improving hay crops. Don’t miss the fact sheet “Hay Making on the West Side.”
Shelby Filley is the regional livestock and forages specialist for OSU Extension Service of Douglas County. Shelby can be reached by e-mail at shelby.filley@oregonstate.edu or by phone at 541-672-4461.
Shelby Filley is the regional livestock and forages specialist for OSU Extension Service of Douglas County. Shelby can be reached by e-mail at shelby.filley@oregonstate.edu or by phone at 541-672-4461.
