By Andi Anderson
Baleage offers farmers a practical way to preserve hay during unpredictable weather or when barn storage is limited. This method involves baling hay at 40–65% moisture and wrapping it within two hours.
Fermentation under anaerobic conditions helps maintain hay quality, although the process may take up to six weeks.
If hay is baled at 25–40% moisture, it does not ferment properly. In this range, baleage becomes a short-term storage solution. To preserve it, oxygen must be kept out.
This requires tightly packed bales, multiple layers of plastic wrap, and uniform bale sizes, especially when using tube wrappers. Such baleage should be fed within six months.
A study from the U.S. Dairy Forage Research Center showed that wrapping 25% moisture hay reduced heating and preserved protein better than using preservatives alone. When propionic acid was added before wrapping, the bales not only stayed cooler but also showed better shelf life during feeding.
To make quality baleage, mowing practices and timing matter. Lay swaths as wide as your mower allows to speed drying. Aim to reach 65% moisture in about 10 hours. Wrap bales within 4 hours of baling, and make them as dense as possible—higher density improves fermentation and extends bunk life.
Use at least 6 wraps of 1-mil polyethylene plastic. Be cautious of rain and sharp forages that can reduce wrapping effectiveness. If wrapping is delayed or plastic is damaged, spoilage increases. Use vinyl tape to repair any holes immediately, and inspect bales weekly.
Avoid using bale spears before feeding. Feed baleage within a year, or sooner if moisture is high. Poorly made baleage can spoil and harm livestock, so always check for mould and off smells before feeding.
Done right, baleage is a reliable and valuable feed solution.
Photo Credit: gettyimages-ianchrisgraham
Categories: Ohio, Crops, Hay & Forage