Why Storage, Not Age, Determines Hay Quality
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This episode of the UNL BeefWatch Podcast addresses a critical misconception in cattle feeding: that hay quality deteriorates primarily with age. Host Aaron Berger and guest Ben Beckman, a Nebraska Extension Educator, clarify that storage conditions—particularly exposure to moisture and weathering—are the real determinants of hay quality, not time. Drawing on research and real-world examples, they explain how proper storage under roof, off the ground, and protected from precipitation preserves both energy (TDN) and protein content. Even hay stored for decades in dry barns can retain near-original quality, as demonstrated by a 1950s bale tested in the Sandhills. The episode emphasizes the importance of testing older hay, especially after wildfire impacts and dry conditions have increased demand. It also highlights nuances like protein denaturation from heat damage and the risk of mold, while cautioning against overestimating quality when sampling round bales due to their high outer-layer degradation. The takeaway is clear: manage storage, not age, to maintain feed value.
Hay quality is primarily determined by storage conditions, not age.
Moisture exposure during storage causes microbial decomposition, leading to dry matter and energy (TDN) loss.
Crude protein levels may appear stable or even increase due to dry matter loss, but heat damage can render protein unusable.
Always test hay quality before feeding, especially older or weathered bales.
Round bales degrade faster on the outside; sampling should account for this uneven deterioration.
…and 1 more takeaway available in PodZeus
Introduction to Hay Quality Myths
Aaron Berger introduces the episode and the topic: the misconception that hay quality declines with age. He sets the stage by highlighting current challenges like dry conditions, wildfires, and the need to feed hay longer into spring.
Storage vs. Age: The Real Culprit
“If we can keep something dry and keep it protected, even something that's going to be 70, 75 years old can still maintain quality. It's just all about how we store it is really the big thing.”
How Moisture Destroys Hay Quality
The discussion dives into the science of hay decomposition. Moisture reactivates microbes that consume soluble carbohydrates (reducing TDN), release energy as gas, and cause dry matter loss. The role of bale type (square vs. round) and storage methods in moisture control is explored.
Protein, Heat Damage, and Testing
“We can actually sometimes increase crude protein content just because the total percentage of protein in that, and it's kind of counterintuitive, but the total percentage of protein hasn't really dropped that much compared to how much we've lost in dry matter and energy.”
Practical Feeding and Testing Advice
The episode concludes with practical guidance: test older hay, watch for mold and refusal, and understand that round bales degrade unevenly. The importance of proper feeding methods to avoid waste and ensure cattle get usable nutrition is emphasized.
“If we can keep something dry and keep it protected, even something that's going to be 70, 75 years old can still maintain quality. It's just all about how we store it is really the big thing.”
“We can actually sometimes increase crude protein content just because the total percentage of protein in that, and it's kind of counterintuitive, but the total percentage of protein hasn't really dropped that much compared to how much we've lost in dry matter and energy.”
“It's not the age of the hay. It's the weathering and basically the decomposition of the hay that's really affecting the quality.”
Host
Guest
Ben Beckman
person
Aaron Berger
person
Crude Protein
other
TDN
other
Round Bale
product
Nebraska Extension Educator
organization
Square Bale
product
Sandhills
place
beef.unl.edu
product
North Platte
place
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