Stored Forages and Their Components

When it comes to feeding livestock through the winter or during periods when pasture is unavailable, stored forages play a vital role in maintaining animal health and production. Whether you’re managing a small hobby farm or a large commercial operation, understanding the importance of high-quality stored forages and how to properly prepare, store, and utilize them is essential for keeping your livestock healthy and productive year-round.

What Are Stored Forages?

Stored forages refer to grasses, legumes, or other plants that have been harvested and preserved for later feeding to livestock. These forages can be stored in a variety of ways, including as hay, silage, or baleage. Properly storing and managing forages ensures that livestock receive essential nutrients during periods when fresh pasture isn't available.

Common types of stored forages include:

• Hay: Dried grasses or legumes that are cut and stored to provide a fiber-rich diet for livestock.

• Silage: Forage crops, like corn or grass, that are fermented and stored in silos or wrapped bales, providing a moist, nutrient-rich feed.

• Baleage: A hybrid between hay and silage, where forage is baled at higher moisture levels and wrapped for fermentation.

Components of Quality Forage

The nutritional value of stored forages can vary widely depending on several factors, including the type of forage, how and when it was harvested, and how it was stored. The key components of high-quality forage include:

1. Crude Protein: Protein is essential for growth, milk production, and overall animal health. The protein content of forage can vary depending on the plant species and its stage of growth at harvest. For example, legumes such as alfalfa tend to have higher protein levels compared to grass hays.

2. Fiber: Forages are a primary source of fiber for ruminants, such as cattle, sheep, and goats. Fiber is essential for proper rumen function, helping livestock digest their feed and absorb nutrients efficiently. The fiber content of stored forages can be measured as Neutral Detergent Fiber (NDF) and Acid Detergent Fiber (ADF). Lower NDF levels generally indicate higher digestibility.

3. Energy: Forage energy is measured in terms of Total Digestible Nutrients (TDN), which represents the total energy available to the animal from the feed. Energy is vital for supporting maintenance, growth, reproduction, and lactation. Forages harvested at the right time, before plants mature and become fibrous, typically have higher energy content.

4. Minerals: Stored forages can provide important minerals such as calcium, phosphorus, potassium, and magnesium. However, the mineral content of forage can vary based on soil fertility and plant species. It’s important to test your forages and supplement with minerals as needed. Fertrell has a variety of products that can help balance your livestock’s nutritional needs if your forage is lacking in certain minerals.

5. Moisture Content : The moisture level in stored forage is critical, particularly for hay and silage. Hay that is too wet can mold and spoil, while silage that is too dry won’t ferment properly. Proper moisture content ensures the long-term quality of stored forages and helps prevent spoilage or nutrient loss.

Types of Stored Forages

• Hay: This is the most common type of stored forage. Hay is typically made from grasses like timothy, brome, or orchardgrass, or legumes like alfalfa and clover. It’s important to dry hay properly before baling to avoid spoilage. Typical dry matter of 85% or higher.

• Silage: Silage is made by chopping fresh forage, such as corn or grass, and storing it in an anaerobic environment (like a silo or wrapped bales) to allow fermentation. The fermentation process preserves the forage and improves its digestibility. Silage is typically higher in moisture content than hay and provides a rich source of nutrients during the winter months. Typical dry matter 32-37%.

• Baleage: Baleage is similar to silage but is made by baling forage at higher moisture levels (about 50-60%) and wrapping the bales in plastic to ferment. Baleage is easier to handle than loose silage and is commonly used on farms that don’t have silos. Typical dry matter 40-60%.

Harvesting and Storing Forage

To ensure high-quality stored forages, proper harvesting and storage techniques are critical. Here are some tips for maximizing the nutritional value of your stored forages:

1. Timing the Harvest The stage of plant growth at harvest greatly impacts the nutrient content of the forage. Grasses should be harvested before they reach maturity and go to seed(boot stage), while legumes like alfalfa should be cut when they are just beginning to flower (bloom). Early-cut forages tend to have higher protein and energy levels, while later cuts may be more fibrous and less digestible.

2. Drying and Baling Hay For hay, it’s important to ensure the forage is dried to the proper moisture level (about 15-18%) before baling to prevent mold and spoilage. This can be challenging in humid climates, but turning the hay and using moisture meters can help achieve the right balance. Properly dried hay should be stored in a cool, dry place, away from direct sunlight and moisture.

3. Packing and Sealing Silage When making silage or baleage, it’s important to pack the forage tightly to exclude as much air as possible, allowing the anaerobic fermentation process to take place. Silage should be stored in airtight conditions, whether in a silo, Ag Bag, or wrapped in plastic, to preserve its nutritional value. Inoculants can be used to help promote proper fermentation and stability.  For maximum effectiveness, use an inoculant that contains a mixture of lactic acid bacteria to control the fermentation process.

4. Testing and Monitoring Forage Quality Regularly testing your stored forages for nutrient content ensures you’re providing the right balance of protein, fiber, and minerals to your livestock. If your forage falls short in certain areas, you may need to supplement with grain or mineral mixes. Fertrell offers a variety of products that can help balance your livestock’s diet based on the quality of your forage.

Feeding Stored Forage to Livestock

When feeding stored forages, it’s essential to monitor livestock health and performance. Ensure that your livestock have access to clean, fresh forage and water at all times, and supplement their diet as needed to meet their nutritional requirements.

Forage quality will degrade over time, so it’s best to feed the highest-quality forage first. Regularly inspect stored forages for signs of mold, spoilage, or nutrient degradation, and discard any compromised feed.

Conclusion

Stored forages are an essential component of livestock feeding, particularly during the winter months or when pasture is unavailable. By understanding the nutritional components of quality forage and implementing proper storage techniques, you can ensure that your animals receive the nutrients they need to stay healthy and productive. Fertrell has a range of products that can help complement your stored forages and support your livestock’s overall health and performance.