Proper hay conditioning gets best bales

Source: Saskatchewan Agriculture and Food

The dog days of summer are usually the time of year when livestock producers turn their attention to cutting and baling the feed that will nourish their herds through the winter months.

There are a lot of factors that can influence the quality of livestock feed, but one of the more important aspects is hay conditioning.

According to Glenn Barclay, a forage development specialist with Saskatchewan Agriculture and Food, hay conditioning is a mechanical treatment that helps forage dry more quickly. "It allows moisture to escape from the stem faster, so that the stem will dry at nearly the same rate as the leaves, allowing baling to start sooner," Barclay said.

Research conducted by the U.S. Department of Agriculture has shown that properly set conditioning rolls can reduce the drying time of the first cutting by 80 per cent as compared to using only a sickle bar mower. In about one hour, moisture will begin to escape from stems and the results of conditioning will start to show.

Crimping (breaking or bending the stem) and crushing (splitting the stem longitudinally) are two of the most common methods of hay conditioning. The crushing and crimping techniques are most effective on crops with a thick stem and a low leaf-to-stem ratio, such as first-cut alfalfa.

According to researchers at Purdue University in Indiana, the goal for conditioning alfalfa is to have 90 per cent of the crop stem showing some signs of either being cracked or crimped. No more than five per cent of the leaves should be separated from the plant, show signs of bruising, or be blackened from conditioning.

"A good haying operation may be able to retain 60 per cent or more of the alfalfa leaves," Barclay noted. "Over two-thirds of alfalfa's protein is contained in the leaves, which are also especially high in vitamins."

Barclay points out that there are a variety of conditioners on the market. Regardless of the model selected, however, he says that many farmers check or adjust their conditioners far too infrequently after they are purchased and brought home. For example, a recent American survey found that only 54 per cent of conditioner owners adjusted their machines annually, and 26 per cent never adjusted them at all.

"The conditioning roll gap and tension are the two most important items to check and re-adjust with each harvest," Barclay said, adding that the owner's manual is generally the best place to check for proper settings.

In alfalfa fields, roll clearance should be slightly smaller than the alfalfa stems. This usually means setting the clearance at 1.6 to 2.4 millimetres (1/16 to 3/32 of an inch). Too large a gap will result in under-conditioning, while rolls that touch will wear prematurely and unevenly.

"Ideally, the roll gap should be about the size of the diameter of the lower stems of the alfalfa being cut," he stated. "An operator can check the roll gap of a conditioner by taking a typical plant from the hay stand and trying to pass the stem through the roll gap in about four or five places. If it doesn't get caught, the roll gap is too large. Ideally, the stem should bend a bit, then go through the gap."

Barclay says that most industry experts feel the top operators are those who adjust their conditioners for each field. Adjusting a conditioner only once or twice a season will not get the full benefits of the machine.

"Alfalfa stem diameter, plant moisture levels and maturity levels change from field to field," he noted. "Stems will vary in size depending on yield, age of the stand and plant density. As a stand gets older, the stems are usually larger, while in younger stands, they tend to be smaller."

Barclay says that hay conditioning can seem like more of an art than a science for many producers, but with practice, they often gain a good sense of what needs to be done and when. "Conditioning over-ripe fields will accomplish very little. Under-conditioning may necessitate raking, which increases potential leaf loss; over-conditioning increases losses because the leaves dry too fast."

For more information, contact:

Glenn Barclay, Forage Development Specialist
Saskatchewan Agriculture and Food
Phone: (306) 446-7650