How do you produce haylage?
Answers:
Haylage is a type of silage. It is a process of wintering hay by fermentation.
High-moisture hay is packed into a silo or an open pit and, in the case of a pit, sealed on the top with plastic sheeting and topped with tires or other weights to keep the plastic from blowing away.
The fermentation process uses anaerobic bacteria, so any portion that can get oxygen will not become haylage. The uppermost layer usually succumbs to mold. This is why it is important to pack any silage to force air pockets out.
http://www.ag.ndsu.edu/pubs/ansci/dairy/.
its always a good idea to use a commercially available inoculant of Lactobacillus plantarum, Enterococcus faecium, various Pediococcus species and other Lactobacillus species.
Haylage is grass, cut just like hay but, instead of being allowed to dry out completely, it is baled when the moisture content is still relatively high. Dust and spores are retained along with the moisture and do not become airborne when the bale is opened.
The bales are immediately wrapped in multiple layers of polythene to exclude all air from the bale and allow a mild fermentation to take place to preserve the bale with no waste. Production of haylage is entirely natural and does not use any artificial preservatives.
The haylage is then left for 8 to 10 weeks when each batch will be laboratory analysed to check not only the nutritional levels but also for moulds and spores. Assuming that the results meet set standards, the haylage is then ready for feeding.
Easy really cut the grass whilst wet and wrap it in plastic. Then cut to hay and wrap for a further 2 days then use it.
So Cut
WRAP
USE
HAS TO BE USED WITHIN 3 -5 DAYS OF OPENING.
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