Álvaro García
Haylage, also known as hay crop silage, is a form of preserved forage made from grasses and legumes that are harvested at a higher moisture content than dry hay, typically ranging from 40% to 60%. The harvested forage is then compacted and stored in airtight conditions, where it undergoes fermentation. This process creates an anaerobic environment that preserves the forage and enhances its nutritional value for livestock.
How haylage inoculants work
Haylage inoculants utilize beneficial microorganisms to improve the preservation process of haylage. These inoculants can be applied at various stages of the haying process, including during baling, in the swath, or at the cutter. Some of the most common types of bacteria in haylage Inoculants are:
- Lactobacillus plantarum: Known for its ability to produce lactic acid quickly, lowering the pH of haylage and inhibiting spoilage organisms.
- Pediococcus pentosaceus: Functions well in slightly less acidic conditions and contributes to initial rapid pH drop.
- Enterococcus faecium: Effective at initiating fermentation in a wide range of conditions, particularly useful in varying moisture contents.
These bacteria in combination with carbohydrate-degrading enzymes such as amylase, xylanase, cellulase, and betaglucanase offer numerous benefits for haylage. This blend rapidly lowers the pH, creating an inhospitable environment for molds and yeasts. Enzymes break down complex fibers, improving digestibility and enhancing nutrient absorption by livestock. This process also enhances haylage palatability, encouraging better feed intake. Moreover, lactobacilli and enzymes enable effective preservation even at higher moisture levels, crucial in regions with unpredictable weather. Additionally, these enzymes help maintain stem integrity, minimizing leaf shatter during baling and preserving nutrient-rich leaves within the bale, thus ensuring overall forage quality.
Evaluating a commercial label
The label below shows a commercial product offering a combination of lactobacilli and carbohydrate-degrading enzymes. The combination of the bacteria Pediococcus pentosaceus, Enterococcus faecium, and Lactobacillus plantarum ensures a strong and effective fermentation process. This blend is designed to work across a variety of moisture conditions, ensuring the haylage is well-preserved and retains its nutritional value. The product guarantees a minimum of 11.3 trillion CFUs per 1 lb. packet, which translates to 50,000 CFU/g of haylage, enough starting population of beneficial bacteria to outcompete spoilage organisms. Let us review the advantages of each of the components of this inoculant.
Pediococcus pentosaceus is known for its ability to initiate fermentation quickly and lower the pH effectively in the initial stages. It performs well in slightly less acidic environments, providing a quick start to the fermentation process.
Enterococcus faecium is particularly useful for initiating fermentation when moisture content is variable. This bacterium can function well even when moisture levels are not ideal, adding to the strength of the inoculant.
Lactobacillus plantarum is highly efficient at producing lactic acid, which rapidly lowers the pH and creates an environment that inhibits spoilage organisms such as mold and yeast. This species prefers moderate moisture levels (50-70%) but can operate effectively in a range of conditions.
The enzymes amylase, xylanase, cellulase, and betaglucanase help break down complex carbohydrates in the forage, providing readily available sugars for the accompanying bacteria to ferment.
Economic Impact
The economic impact of haylage inoculants can be summarized into several key components, each representing potential cost savings or gains:
- Without inoculants, spoilage can lead to up to 20% loss of haylage value. With inoculants, spoilage is reduced to about 5%.
- Inoculants improve Relative Feed Value (RFV) and Crude Protein content by about 5%, reducing supplementary feed costs.
- Inoculants enable baling at higher moisture levels, speeding up the process and reducing labor and equipment costs.
Measuring losses in haylage
A practical method to evaluate organic matter losses in haylage involves monitoring changes in ash concentration over time. By comparing ash content at ensiling and after storage, this method estimates organic matter losses, which directly influence nutritional quality and preservation efficiency. It is particularly useful for assessing the impact of inoculants on reducing dry matter losses in haylage. Samples from separate silo bags—treated with inoculants and untreated—can be analyzed for ash content to quantify and compare these losses. Remember that:
- Organic Matter (OM) refers to the portion of a sample that excludes water and minerals (ash); it is calculated as 100% minus ash content.
- Dry Matter (DM) refers to the portion of a sample that remains after removing moisture; it includes both organic matter and ash.
Steps:
- Obtain representative samples of haylage treated (inoculated) and not treated (non-inoculated) with inoculants after at least 3 months of ensiling. Take samples from the center and edge of the silage mass, avoiding the bottom third (closer to the ground) to prevent higher ash content due to soil contamination.
- Send the samples to a reputable analytical lab to measure ash in both.
- Calculate Organic and Dry Matter (DM) Losses:
Let us assume the lab results show the ash in the inoculated haylage is 5%, and 15% the non-inoculated haylage.
Calculate organic matter (OM) losses first:
- OM Loss = Ash content in untreated haylage minus ash content in treated haylage
- OM Loss = 15% – 5% = 10%
Then calculate dry matter (DM) losses:
- DM Loss = OM Loss / (1 – OM Loss)
- DM Loss = 10% / (1 – 0.10)
- DM Loss = 10% / 0.90
- DM Loss ≈ 11.1%
This example shows that with an initial ash content of 5% and a final ash content of 15%, the organic matter loss is approximately 10%. When translated into Dry Matter (DM) losses, they are approximately 11.1% greater in the untreated haylage. This is because the DM includes both OM and ash, and losing OM means a larger portion of the total DM is affected.
Let us now calculate the savings using inoculant based on the results above and using $100 per ton of haylage DM and $3 for the cost of inoculant per ton.
Spoilage reduction:
- Without inoculant: DM Loss = 11.1%
- With inoculant: DM Loss reduced to 5% (as per the example above).
Savings due to reduced spoilage:
- Reduction in DM Loss = 11.1% – 5% = 6.1%
- Monetary savings from spoilage reduction per ton = 6.1% of $100 = $6.1
Nutritional improvement:
- Improvement in RFV and Crude Protein by about 5%.
- Savings from improved nutritional value per ton = 5% of $100 = $5.00
Efficiency gain:
- About $5 per ton due to faster baling and reduced labor costs.
Gross potential economic gain:
Reduced spoilage + nutritional improvement + efficiency gain = $6.1 + $5.00 + $5.00 = $16.1 per ton
Net economic gain:
Subtracting the cost of inoculant per ton ($3) from the total gross potential economic gain:
Net gain per ton = $16.1 – $3.00 = $13.1
Implications
Haylage preservation with inoculants represents a significant advancement in forage management. Beneficial microorganisms along with enzymes enhance haylage’s nutritional quality, spoilage resistance, and digestibility. This approach preserves forage integrity under varying moisture conditions, improves feed efficiency, and reduces supplementary feed needs. Economically, haylage inoculants minimize spoilage losses and enhance nutrient content. Measuring organic matter losses through ash concentration provides a reliable way to assess inoculant effectiveness.
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