OSU Extension Offering Hay Test Program

“Make hay while the sun shines”. How many times have you heard that said throughout the years? We’ve had some sunshine this spring/summer, but making first cutting “dry” hay has really been challenging for most farmers this year. Getting two or more days in a row without rain has been rare in the spring of 2025.

In response to these challenges OSU Extension is offering a forage testing program with the goal of providing timely education for winter supplementation and if enough samples are submitted, creating a county hay quality summary.

Dry hay or baleage samples are due to your local OSU Extension office by July 31, 2025. The first sample analysis will cost $15, with subsequent samples costing $20. Near Infrared (NIR) Analysis will be completed. Producers will get values for Dry Matter Content, Total Digestible Nutrients, Crude Protein, ADF, NDF, Ash, Fat, C, P, K. Contact you local office for further information and availability of a forage sampling probe.

Below is an article by Mark Landefeld, Retired Monroe County ANR Extension Educator detailing the challenges of making hay during a wet May and June.

Making timely first cutting dry hay in Ohio always has challenges with weather it seems, but this year it definitely has been more than usual. Extremely good, high quality hay is made from young leafy forage at boot stage, not fully mature long brown stems with dried up seed heads like we have been seeing everywhere now in July. The combination of maximum yield and highly digestible dry matter is usually obtained at the late boot, to early head stage of maturity for grasses and in the mid-to-late bud stage of maturity for our legumes. Forages that can be harvested at that time, most often meet nutrient requirements of beef cattle, but accomplishing that this year has really been the exception, not the rule for most producers.

Beef cows do not require the same level of nutrition dairy cows need to maximize production. However, this year is going to be challenging to have enough nutrients in most beef producers first cutting hay to maintain the cow’s minimum requirements without grain supplementation, mixing in high quality stockpiled forage, or adding good quality second cutting hay into the feeding scheme this winter. Forage testing should be done so producers know what their hay quality actually is and if adjustments need to be made.

Just because there is hay in the bale rings for the cows to eat does not mean she can eat enough, or that there are enough nutrients in the hay, for her to function properly. Extended periods of poor nutrition can lead to calving problems, weak newborns, poor quality milk, rebreeding problems and many other costly complications. The multiple costs associate with feeding poor quality hay for an extended period of time are hard to put a dollar amount on, but they certainly are there!

Forage tests results may be extra valuable this year. With forage tests results we usually look at total digestible nutrients (TDN) and crude protein (CP) to determine the forage quality and use this information to calculate if there are enough nutrients to meet the livestock’s requirements in various stages of production. We may need to take a closer look at other information on the lab results this year as well.

I expect neutral detergent fiber (NDF) content is going to be higher than normal in many producer’s hay bales because of the over mature condition of the hay. As forage plants mature, cell wall production in the plants increase and NDF content will increase, see Figure 1. As NDF content in a forage increases, dry matter intake decreases because it cannot pass through the cow’s system as fast. Therefore, with NDF percentages, we can accurately predict forage intake as it relates to bulk; or we could say, how much an animal will eat before its stomach gets full and stops eating. The higher the NDF value, the less the livestock can physically eat of that forage/day.

Most mixed grass hay, after heading out, will have NDF values of 65% or greater. Beef cows can only consume about 1-1.2% of their body weight in NDF/day. So, a 1300 lb. beef cow could consume up to 15.6 lbs. of NDF/day on a dry matter (DM) basis. If our hay is 65% NDF a 1300 lb. cow can only eat 24 lbs. of this hay on a DM basis or approximately 27 lbs./day as fed. Without showing all the calculations in this article, this hay would cause more than a 2.2 lb. (±14%) deficiency in TDN/day for a superior milking, early lactating cow’s needs. This is why a cow can have a full stomach, but still lose weight.

Ash levels in this year’s hay may be a concern too. As ash percentage increases, digestible dry matter decreases. So far this year, I have seen virtually no hay fields around my area this year without tracks left from equipment and areas of hay left unraked in the fields because the producer realized it was too wet to get through without excessively tearing up the field. Running equipment over hay, on ground that is wetter than usual, and around these wet spots for mowing, tedding and raking has undoubtedly caused dirt/mud to adhere, or splash in some cases, onto the forage that would not normally be there.

Dan Undersander, Forage Agronomist from the University of Wisconsin–Madison provides the following information and table. “Ash in forage comes from two sources: internal, e.g. minerals like calcium, magnesium, potassium and phosphorus, and external, e.g. dirt, bedding, sand, etc. The average internal ash content of alfalfa is about 8% and of grasses is about 6%. Additional ash in a hay or silage sample is contamination with dirt, sand, etc. As shown in Table 1, a summary of ash content of forage samples submitted to the University of Wisconsin Soil and Forage Analysis Laboratory, the average ash content of haylage is 12.3% and of hay is 10.3%. Assuming the silage is mainly alfalfa and the hay has a higher percentage of grass, forage samples are averaging about 4% ash contamination from external sources. Note that some samples have been as high as 18%. This means this farmer had fed almost 1 pound of dirt with each 5 pounds of hay or haylage!”

Ash content is only one item listed in a forage analysis, but I am interested to see what our analyses will show this year compared to others in the past. Studies have shown cutting height and type of rake used in the haymaking process are big factors that can increase ash content, above what is considered normal in forages. Some studies indicate that leaving a stubble height of about 3” provides the best results for reducing additional ash content while yet maximizing quantity of forage for harvest. The lower a producer cuts their forage to the soil surface; the more ash ends up in the forage. Studies have also shown ground driven wheel rakes generally add a few percentage points to ash when compared to other type rotary or power take off driven rakes.

Another point to consider this year is going to be heat damage to the forage. Many producers probably have hay that was baled wetter than optimum. In a previous issue of the Ohio Beef Cattle Newsletter Chris Penrose and Dan Lima provided information about dry matter percentages that are suggested for a variety of hay bale types when baling: Small squares to be 20% or less, large round, 18% or less and large squares, 16% when baling. Small bales dissipate heat faster than large round bales so small bales are less susceptible to longer periods of heating than large round bales. The goal for long-term storage and stability is a moisture content of <15%. The larger and denser a bale is, the less likely it is to lose moisture in storage and reach the stability desired, so the moisture at harvest becomes more critical.

Penrose and Lima also provided information about what can happen when baling hay if it is too wet. Excessive microbial action causes hay to heat and if internal temperatures get above 150-160 degrees F, a call to the fire department may soon be needed because hay may ignite if exposed to air.

Aside from hay bales that catch on fire, the potential heat damage I’m referring to is what can be measured, using a laboratory forage test, if crude protein is lost due to heat damage. This amount shows up in the adjusted crude protein percentage in the analysis numbers. This reduced number reflects what happens to bales that were baled wetter that optimum, but not wet enough to cause the fire problem. Once temperatures reach 115-120°F a chemical reaction occurs between the protein and carbohydrates present in the forage. This reaction, called the Maillard reaction (often referred to as the browning reaction), is responsible for the characteristic, sweet smelling cured tobacco odor you may notice around your hay bales. While cows seem to like the taste of this type hay, the process denatures proteins making part of them unavailable for digestion by our livestock. Laboratory testing can show if an adjustment has been made for excessive heat damage. All rations should be balanced using the “Adjusted Crude Protein” rather than the other protein values listed on your forage analysis.

So, what is the quality of the hay you made? As we have discussed, several factors effect quality and intake, but a forage test is the best starting point to know how to feed the hay you produced. Sampling multiple lots of hay would provide the best picture of your overall situation and provide information for you to make the best use of the forages. Different production dates, variation in the amount of grass vs. amount of legume composition in the fields or different rates of fertilizer you applied this spring could all be reasons for sampling multiple lots of hay.

One thing to remember, forage analysis results are only as good as the samples taken. Core samples should be taken with a forage sampler from 12-15 bales for each lot of hay being sampled. Place all of the core samples in a sealable plastic bag, taking care that fines material in the sample is not lost, which can skew the results.

Due to the nature of this effort being part of a data collection project, sample results will take longer than a conventional lab to return. Analysis will be returned to your local Extension office as well as emailed to the provided address. Any members of the OSU Extension Forage Team or Beef Team are willing to help you interpret your results or contact your local ANR Educator for assistance. Producers can then start planning for the winter feeding program to provide sufficient nutrients to all classes of livestock so maximum performance can be achieved.


This is reposting of announcements shared through the Agronomic Crops Network and the Ohio Beef Newsletter

Southeast Ohio Hay Day – July 18

Southeastern Ohio Hay Day – July 18
Southeastern Ohio Hay Day is returning for 2025 at the Eastern Agricultural Research Station (Click link for map to 16870 Bond Ridge Rd. Caldwell, OH) on Friday, July 18.

This field day will offer demonstrations of hay harvesting equipment, tradeshow exhibits, educational presentations, light breakfast, lunch, and door prizes.

Admission is free and open to the public. Registration will open at 9 a.m. with featured content beginning at 10 a.m. The event will conclude by 4 p.m. To RSVP visit https://go.osu.edu/haydayrsvp and complete the online registration survey. You can also call 740-732-5681 or email gelley.2@osu.edu to RSVP.
RSVPs are appreciated by July 15, especially if dietary or accessibility accommodations are needed, but walk-in attendance will also be welcomed.

Generous sponsorship of this event has been contributed thus far by the following entities:

  • The Ohio State University Extension Noble, Athens, Belmont, Gallia, Guernsey, Monroe, Morgan, Muskingum, Perry, & Washington Counties

  • The Ohio State University Eastern Agricultural Research Station

  • D & J Sales and Service of Cadiz, OH

  • Baker & Sons Equipment Company of Lewisville, OH

  • Ag Pro of Zanesville, OH

  • Lashley Tractor Sales of Quaker City, OH

  • Foltz Ag Enterprises of Lancaster, OH

  • Ohio Forage and Grasslands Council

  • Ohio Sheep Improvement Association

  • Noble County Soil and Water Conservation District

Hay barn fires a real hazard when mother nature keeps sending rain

Mother Nature has been at it again, hardly giving us enough days to make silage or balelage, let alone dry hay. It seems like there is a risk of pop-up showers every afternoon. Some areas of the state are better off than others, but the ground is often wet, so the forage lying against the ground does not dry very well. When it is not raining, the humidity is often high. When the relative humidity is 90%, the hay will never get dry enough to bale. Even when the relative humidity is 80% the moisture won’t fall below 20% to safely bale dry without propionic acid. These conditions are hazardous for hay harvest, as wet hay not only rots but also may burn. Hay fires are caused when bacteria in wet hay create so much heat that the hay spontaneously combusts in the presence of oxygen. At over 20% moisture, mesophilic bacteria release heat, causing the temperature to rise to 130 to 140ºF, with the temperature staying high for up to 40 days. As temperatures rise, thermophilic bacteria can proliferate in your hay, raising the temperature into the fire danger zone, exceeding 175°F.

Assessing your risk
Monitoring haystack temperature is a good idea whenever hay is stored above 18% moisture. All hay with a moisture content over 15% undergoes a heating and sweating period, typically peaking in temperature between 125-130°F, within three to seven days after baling, with minimal risk of combustion or forage quality loss. After the peak temperature is reached, hay generally returns to normal temperature over the next 15 to 60 days.

If hay was baled between 15-20% moisture and acid preservatives were used, there is still potential for a hay fire, but not as great as on non-treated hay. Having a moisture tester on your baler can help you know the variability across your field in moisture and when to use hay preservatives. Without a moisture tester, if you occasionally find darker green damp spots or the humidity is high, be sure to monitor for heating. Most propionic acid-based products are effective when applied at the correct rates to inhibit bacterial growth in hay with up to 25% moisture, with variable effectiveness at 25-30% moisture. Some products contain preservatives such as ethoxyquin or butylated hydroxytoluene, which, at very high temperatures of 240°F or above, produce hydrogen cyanide gas, which is deadly. Products that contain primarily propionic acid do not have this risk.

Temperature assessment
125° F/51.6° C – No Action needed.

150° F/65.6° C  – Hay is entering the danger zone, check temperatures twice per day. Disassemble haystacks moving bales outside to allow air circulation to cool the hay.

160° F/71.1° C – Hay has reached the danger zone. Carefully check hay temperature every few hours. Disassemble stacked hay to promote air circulation to cool hay be very careful of even hotter spots. Have a tank of water present while unstacking.

175-190° F/79.4-87.8° C – Hot spots or fire pockets are likely. Alert fire service to the possible hay fire incident. Close barns to minimize air movement around the hay. With the assistance of the fire service, remove hot hay. Be aware that bales may burst into flames, so keep tractors wet so the tractor does not catch fire.

200°+ F/93.3°+ C – Fire is present within the haystack near the temperature probe. With the assistance of the fire service, remove hot hay. If possible, inject water into the hot spot to cool hay before moving. Most likely a fire will occur, keep tractors wet and fire hose lines charged in the barn and along the route to where bales will be stacked.

Monitoring the haystack
There are a couple of options available to monitor hay temperature. One of these uses technology, like the cables that can be used to monitor the temperature in stored grain. There are a couple of companies that produce cables that can be placed between bales in a stack. Monitoring probes are also available, which are placed in bales and use radio frequency signals to communicate with a receiver that uploads these temperatures to the web.

If you believe that your hay is at risk of heating, monitoring temperature is critical.  It should be done daily until temperatures stabilize in the safe zone or reach 150°F, when monitoring needs to be increased twice daily. This can be done with technology or manual temperature probes. When monitoring hay temperature, be very cautious; hot hay can burn within the stack and cause cavities underneath that you can fall into. Use planks to spread out your weight while walking on the stack and have a harness system attached to the ceiling in case you fall into a burned-out cavity. Also, work in pairs with someone on the ground within voice range to assist you if you find yourself in a bad situation. Temperature monitoring should continue for approximately six weeks, until values stabilize within the safe zone.

Temperature monitoring depends on the stack size but should be taken close to the center of the stack. In larger stacks, ideally, this is 8 feet down in the stack. This can be done by purchasing a long probe thermometer or building your own. This length of probe will be hard to push into the stack, so handles will be helpful. Building your own can be done with a 3/8-to 3/4-inch piece of pipe or electrical tube cut to a closed point. The pipe size will depend on the size of the thermometer probe that you will insert into the pipe. A digital or dial thermometer with a remote probe sensor works well. A larger pipe can be used, and a thermometer on a string can be lowered into the pipe. Drill 3/16-inch holes in the bottom four feet of the pipe. Leave the thermometer in the stack for about 10 minutes to get an accurate reading. A less accurate method is to leave a pipe in the stack all day, and if a section is too hot to hold in your hand when removed, you are at risk of fire. An infrared thermometer can also be used to assess the temperature of the pipe as soon as you pull it out. Any time temperatures are above 175ºF, hay should not be removed from the barn until the local fire department is present; you are at risk for fire. Once the fire department is present, hay should be carefully removed from the barn, with charged fire hoses ready in case spontaneous combustion occurs.

Have a safe and well-drying hay season this year!


This article is reposted from the Ohio Beef Newsletter

Maximize Forage Quality – Strategies for Wet Spring Harvests

Harvesting first-cutting forages during a wet spring is always a challenge, but timing remains critical for maintaining forage quality. Studies have shown that the ideal harvest window is narrow grasses should be cut at the boot stage, while legumes are best harvested at late bud to early bloom. In mixed stands, the timing should be based on the grass component, as grasses like orchardgrass mature more quickly than legumes. Missing this window by even 10 days can result in significant losses in both total digestible nutrients (TDN) and crude protein. For example, an alfalfa-grass mix harvested at the right stage can contain 65% TDN and 18% protein, while the same stand cut at half bloom or later may drop to just 48–50% TDN and 12% protein or less.

To make the most of limited drying windows, mowing should begin mid-morning after the dew has evaporated. Although afternoon mowing can increase sugar content, maximizing drying time is usually more important in wet conditions. Cutting height should be maintained at 3 to 4 inches to encourage regrowth, extend stand life, and improve airflow for drying. Mower conditioners should be adjusted to crimp stems every 3 to 4 inches, and the swath should be as wide as possible—ideally covering at least 70% of the mower’s cutting width. Tedding or raking should be done when the forage is around 40% moisture to minimize leaf loss. Care should be taken to avoid soil contamination during raking, as soil is the primary source of Clostridium bacteria, which can cause fermentation issues in baleage and haylage. Rakes should be set with the minimum down pressure needed to form windrows. If there is concern about contamination, a forage test for ash content can help; values above 11% suggest excessive soil and increased risk of poor fermentation.

Moisture content at baling is another key factor in preserving forage quality. For dry hay, the ideal moisture range is 15 to 20%, depending on bale type. Minimum moisture levels should be 20% for small square bales, 18% for large round bales, and 17% for large square bales. Baleage should be baled at 45 to 65% moisture and wrapped with at least six layers of one-mil plastic. Proper moisture levels are essential to prevent clostridial fermentation. While estimating moisture content in the field is possible, no method is both fast and highly accurate. For haylage, forage should be chopped at 60 to 70% moisture and packed into a bunker, silo, or bag.

Storage practices also play a major role in preserving forage quality. For wrapped or bagged forages, any holes or tears in the plastic should be repaired immediately, especially during the first month when most fermentation activity occurs. Dry hay stored indoors should be monitored closely if baled above 20% moisture. Outdoor storage typically results in the highest losses due to moisture at baling, precipitation during storage, poor drainage, and inadequate spacing between bales. The most easily measured storage loss is total dry matter loss, which typically ranges from 6 to 15%, with most losses closer to 15%. Additionally, the outer layers of bales often lose digestibility due to weathering. Combined, these losses can reduce the feeding value of a round bale by up to 25%. To minimize these losses, bales should be stored on well-drained ground, spaced at least three feet apart, and kept away from tree cover. Using tarps or storing bales indoors can significantly reduce losses and help maintain forage quality.

During less-than-ideal and limited weather conditions for harvesting forages, it’s important to keep safety a top priority. While it can be tempting to push through and get the job done, the risks often outweigh the rewards. Baling hay that’s too wet can lead to spontaneous combustion and hay fires, which can destroy barns and equipment. In the long run, losing a few bales is far less costly than replacing a barn or risking injury. Take the time to monitor conditions, work safely, and protect both your harvest and your operation.

EDITOR’s NOTE: Most anticipate quality of late made first cutting hay will be marginal this year. In response, OSU Extension is offering a forage testing program with a goal of providing timely education regarding forage quality and the needed winter supplementation that may result. Find more detail linked here.


This article appeared in the Ohio Beef News

Beef Quality Assurance January 30

Are you selling beef animals to be harvested for meat and need to update your Beef Quality Assurance Certification?

The goal of the Ohio Beef Quality Assurance (BQA) program is to increase the competitive base for marketing Ohio cattle. Beef Quality Assurance is a program to ensure that beef and dairy cattle are maintained in a manner which will result in a safe and wholesome beef product for the consumer.  The Ohio BQA program is set to meet or exceed the NCBA BQA Guidelines.

Two events are scheduled:

Tuesday, January 30, 2024

or 

Thursday, March 19, 2024

Program starts at 7:00 PM

Location: Muskingum Livestock Auction

No cost, no RSVP needed.

 

Attending this session will allow you to obtain the Ohio Beef Quality Assurance certificate or renew your existing certificate.  Certificates are good for three years.

An FAQ about the BQA program is available at: go.osu.edu/bqa

Forages For Horses Webinar Series Starts Aug 30

Beginning August 30, 2023, Ohio State University Extension will be offering Forages for Horses- a virtual course for equine managers. The course will utilize a combination of live webinars on Zoom with equine and forage experts, along with an in-depth online course accessed through the platform Scarlet Canvas. The Forages for Horses program is a collaboration between Ohio State University Extension, USDA-Natural Resources Conservation Service, Ohio Department of Agriculture, and the Ohio Forage and Grasslands Council.

Each webinar will be offered live on Zoom at 7 P.M. and feature presentations in a 60-minute span. Attendees will be able to interact with the speakers and ask questions in real-time. Once registered, attendees will be granted access to the full online course including the live-webinars, webinar recordings, and complementary resources, which includes a digital copy of the full class manual. Participants that attend all four webinars will have the opportunity to earn a certificate of completion.

The webinar schedule and topics are as follows.

· Wednesday, August 30th- Hay Day

· Wednesday, September 13th- Maximizing Pasture

· Wednesday, September 27th- Grazing for Health-Pasture Myth Busters

· Wednesday, October 11th- Heavy Stocking Rates & Associated Issues

“Straight from the Horse’s Mouth” a Q&A session with experts will follow each webinar until 8:30 PM.

The Forages for Horses course utilizes Scarlet Canvas (which is OSU’s platform for online learning) to house additional videos, presentations, articles, and digital access to the traditional course manual. For best performance, Canvas should be used on the current or first previous major release of Chrome, Firefox, Edge, or Safari. Canvas runs on Windows, Mac, Linux, iOS, Android, or any other device with a modern web browser.

Cost of the course is $75. Registration includes access to all online content through August 30, 2024. Current and new members of the Ohio Forage and Grasslands Council are eligible for a $15 discount on registration. You may still register after the live webinars have occurred. Register for the course by visiting https://go.osu.edu/foragesforhorsesregistration.

Questions about the course or the OFGC member discount code can be directed to Christine Gelley of Noble County OSU Extension at gelley.2@osu.edu.

 

 

 

Stockmanship and Stewardship Tour September 29 & 30

Join us in Caldwell, Ohio! This unique Stockmanship and Stewardship event is focused on live low-stress cattle handling demonstrations, Beef Quality Assurance training, and industry updates you won’t find anywhere else this event is not one to miss. Gain an edge on learning about consumer concerns regarding beef sustainability and livestock welfare, how those concerns have impacted the industry, and the role that Beef Quality Assurance plays in the conversation.  Producers who attend not only receive hands-on training in best management practices to help improve their operation, but also the chance to get BQA certified!

More info and registration at this link

Hay Day July 14

Southeastern Ohio Hay Day: SAVE THE DATE- Southeastern Ohio Hay Day is returning for 2023 on July 14! This field day will offer demonstrations of hay harvesting equipment, tradeshow exhibits, educational presentations, lunch, and door prizes. Admission is free and open to the public. For accommodation purposes, registration is appreciated by July 11, but walk-ins are also welcome. We look forward to welcoming you to the Eastern Agricultural Research Station on Friday, July 14, 2023. Registration- 9 a.m., Program Content- 10 a.m., Conclusion- 4 p.m.

Registration Info Coming Soon

Draft Agenda: Southeastern Ohio Hay Day 2023 | Noble County Agriculture & Natural Resources (osu.edu)

ODA Free Farm Pesticide Disposal Collection Event Will Be at the Morgan County Fairgrounds August 9

Link to ODA Press Release

August 9, 9 a.m.–3 p.m.: Morgan County, Morgan County Fairgrounds
2760 South Riverside Drive, McConnelsville, Ohio 43756

The pesticide collection and disposal services are free of charge, but only farm chemicals will be accepted. Paint, antifreeze, solvents and household or non-farm pesticides will not be accepted.

The pesticide collections are sponsored by ODA in conjunction with the U.S. Environmental Protection Agency. To pre-register, or for more information, contact the Ohio Department of Agriculture at 614-728-6987.