Nutrition

Oats Offer a Valuable Fall Forage Alternative

Mike Rankin, Hay and Forage Grower Senior Editor
(Previously published in Hay & Forage Grower: July 29, 2025)

(Image Source: Calaway Trading)

In 1930, there were nearly 40 million acres of oats harvested for grain in the United States. By contrast, USDA pegged harvested oat acres at about 900,000 in 2024; it’s become the rotary phone of crop species.

We’ll never reach that 40 million acres mark again, but oats have found a new niche as a relatively high-quality, high-yielding fall forage crop in the eastern United States.

What is most impressive about fall-grown oats is its harvest versatility. Chopping for oatlage, baleage, or grazing are all viable options. Dry baling is also possible with favorable weather, but more often than not, trying to get the crop dried down during the cool fall temperatures is challenging. Continue reading Oats Offer a Valuable Fall Forage Alternative →

Hay Quality 2025 . . . Been there, done that!

Stan Smith, OSU Extension PA, Fairfield County
(Previously published in Ohio Farmer: July 15, 2025)

Once again when discussing hay harvest, we find ourselves in the midst of a conversation about timeliness and resulting quality concerns. It’s beginning to sound like a broken record or at very least an annual event. About all I can say is what most any Midwest farmer might say . . . been there, done that . . .

Yet again, in what’s seemingly become this annual occurrence of delayed hay harvest, quality forage, especially dry hay is in short supply throughout Ohio. This time it results largely from drought last summer, followed by wet, poor hay making spring weather of 2025. Combine that with spring pastures that matured quickly and became trampled due to wet grazing conditions and now, in mid-2025, we find the inventory of quality hay in much of Ohio remains critically low.

Unfortunately, it seems this may have become the norm for Ohio. With the Continue reading Hay Quality 2025 . . . Been there, done that! →

Strategies for Wet Spring Forage Harvests

Dr. Ted Wiseman, OSU Extension ANR Educator, Perry County

Mowing should begin mid-morning after the dew has evaporated.

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 (CP). 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 Continue reading Strategies for Wet Spring Forage Harvests →

OSU Extension Offering Hay Testing Program

Garth Ruff, Beef Cattle Field Specialist, OSU Extension

(Image Source: Davis Equine Service)

“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 regarding forage quality and winter supplementation and if enough samples are submitted, creating an eBarn’s county hay quality summary. Reach out to your local Extension office to confirm that they are participating in the testing program and the availability of a forage sampling probe.

To participate you may submit dry hay or baleage samples to your local OSU Extension office by July 31, 2025 along with a Hay Sample Submission form for each sample, and include this completed program summary sheet with your payment. The first sample analysis will cost $15, with subsequent samples costing $20. Near Infrared (NIR) Analysis will be completed. In return producers will receive values for Dry Matter Content, Total Digestible Nutrients, Crude Protein, ADF, NDF, Ash, Fat, C, P, K for each sample submitted.

For more detailing the challenges of making hay during a wet May and June, see You Finally Got the Hay Made, How Good is It? by Mark Landefeld, retired Monroe County ANR Extension Educator.

How and Why to Test for Forage Quality

As I have traveled across the state this week, I’ve noticed one thing. You’ve got to make hay when the sun shines! This has been the case for many producers here in the Buckeye state. However, with the extended cool weather coupled with extensive rains, our forages have produced a lot of dry matter. Unfortunately, quantity and quality of our forages don’t always play nice with one another. It is my estimation that much of the hay made this week will be of poor quality – but we won’t know for sure unless we get it tested!

Notes on Goats: Feeding Management of A Meat Goat Herd

Dr. Sandra G. Solaiman, Professor, Tuskegee University
(Previously published online with Tuskegee University: November, 2006)

The single most significant variable cost in any livestock operation is feed cost. It averages 45% of the variable cost of an operation including labor costs or is about 64% of the variable cost of an operation excluding labor. Any management practice that can reduce feed cost will significantly improve profit. In this technical paper the major points in the nutrition of goats are discussed to help you understand the digestive system, feeds, and feeding of goats.

The Digestive System of Ruminants
The goat belongs to a group of animals called ruminants that have a 4 compartment stomach (Fig. 1) and a unique ability to digest roughages containing relatively large amounts of cellulose. Cellulose is the chief part of the cell walls of plants and a potential source of energy for ruminant animals. The digestive system of ruminants contains millions of bacteria and protozoa that can digest and manufacture a variety of nutrients. Continue reading…

Understanding Forages and Feedstuffs

Dr. Brady Campbell, Assistant Professor, OSU State Small Ruminant Extension Specialist

Understanding the quality and value of forages within your operation will greatly improve your bottom line. With the recent green up in fields that I’ve seen across the countryside, today we’ll focus a bit more heavily on forages as it is the primary feed source used in sheep production globally, as well as the one that is most commonly overlooked and underappreciated. Ruminant species in grazing situations need to maximize forage digestion in order to meet their daily energy and protein requirements. Forages with unknown nutritive values can be dangerous as a producer may unintentionally limit or reduce and animals’ ability to meet their daily energy and protein requirements. Additional factors to consider are forage species, maturity at harvest, and lignin concentration. Remember, forage quality, nutritive values, and species grown/available will differ based upon geographic location. This section will highlight factors that should be considered to improve your forage feeding system.

Because of their versatility, Continue reading Understanding Forages and Feedstuffs →