Conventional Bales Research Articles

Effects of spontaneous heating on estimates of total digestible nutrients for alfalfa-orchardgrass hays packaged in large round bales

Large round or large square hay packages are more likely to heat spontaneously during storage than hay packaged in conventional (45kg) bales, and the effects of this phenomenon on the associated energy estimates for these hays can be severe. Our objectives for this project were to assess the relationship between estimates of total digestible nutrients (TDN) and spontaneous heating and to describe any important differences in energy estimates that may result specifically from 2 methods of estimating truly digestible fiber (TD-Fiber). Using the summative approach to estimate TDN, TD-Fiber can be estimated from inputs of protein-corrected neutral detergent fiber (NDFn) and acid detergent lignin (TD-FiberLIG) or from NDFn and 48-h neutral detergent fiber digestibility (TD-FiberNDFD). Throughout 2006 and 2007, mixed alfalfa (Medicago sativa L.)-orchardgrass (Dactylis glomerata L.) hays from 3 individual harvests were obtained from the same 8.2-ha research site near Stratford, Wisconsin. Both options for estimating TD-Fiber (TD-FiberLIG or TD-FiberNDFD) were then used independently via the summative approach to estimate the total TDN concentrations (TDN-LIG or TDN-NDFD, respectively) within these hays. Estimates of both TDN-LIG and TDN-NDFD then were related to heating degree days >30°C accumulated during storage by various regression techniques. Changes (poststorage – prestorage) in TDN-LIG that occurred during storage (ΔTDN-LIG) were best fitted with a nonlinear decay model in which the independent variable was squared [Y=(11.7 × e−0.0000033×x×x) − 11.6; R2=0.928]. For changes in TDN-NDFD (ΔTDN-NDFD), a quadratic regression model provided the best fit (Y=0.0000027x2 − 0.010x+0.4; R2=0.861). Generally, ΔTDN-LIG estimates were 2.0 to 4.0 percentage units lower than ΔTDN-NDFD estimates when heating exceeded 500 HDD. For regressions on maximum internal bale temperature, both ΔTDN-LIG (Y=−0.38x+16.3; R2=0.954) and ΔTDN-NDFD (Y=−0.25x+10.2; R2=0.848) were best fitted by linear models with heterogeneous (P<0.001) slopes and intercepts. In both cases, coefficients of determination were high, suggesting that simple measures of spontaneous heating are excellent predictors of energy losses in heated forages. Regardless of method, reductions in TDN were associated primarily with losses of nonfiber carbohydrate, which is known to occur via oxidation of sugars during spontaneous heating. For heated forages, some discrepancy between TDN-LIG and TDN-NDFD existed because the relationship between NDFD and spontaneous heating was shown previously to be very poor, resulting in minimal changes for estimates of TD-FiberNDFD as a consequence of heating. In contrast, TD-FiberLIG declined in close association with heating, largely because TD-FiberLIG was sensitive to changes in concentrations of both NDFn and acid detergent lignin. Discrepancies between TDN-LIG and TDN-NDFD were exacerbated further when neutral detergent fiber rather than NDFn was used to estimate TD-FiberNDFD. Estimates of TDN declined by as much as 13.0 percentage units within severely heated hays, and this is a serious consequence of spontaneous heating.

Ensilage of wilted whole crop rice (Oryza sativa L.) using a roll baler for chopped material: Silage quality in long‐term storage

AbstractWe examined the effects of long‐term storage on the fermentation quality, chemical composition, and digestibility of wilted whole crop rice silage prepared using a roll baler for chopped material (set chop length, 13 mm) and compared the results with those obtained by using a conventional roll baler. The roll balers were used for ensiling whole crop rice of three types: (i) dough‐ripe stage with light wilting (45% dry matter); (ii) dough‐ripe stage with heavy wilting (65% dry matter); and (iii) yellow‐ripe stage with light wilting (45% dry matter). The apparent dry matter density was higher in the ensiled roll bales composed of chopped whole crop rice (chopped bales) than in those composed of non‐chopped whole crop rice (conventional bales) (195–250 kg m−3 vs 156–218 kg m−3, respectively). The formation of volatile fatty acids and ammonia‐nitrogen was low in all types of silage. Further, no marked differences in the chemical composition and apparent dry matter digestibility were observed between silage from the two types of bales. However, there were significant differences in their lactic acid and ethanol contents. The lactic acid production in the conventional silage was low (0.08–0.14% fresh matter), whereas that in the chopped silage was high (0.71–0.97% fresh matter). A lower pH value (pH 4.0–4.3) was retained in the chopped silage after 10 months of storage. High ethanol production (1.1–2.5% fresh matter) was observed in the conventional silage, whereas ethanol production decreased to less than 1% in the chopped silage. These results indicate that although the ethanol fermentation is readily enhanced in the ensilage of wilted whole crop rice performed by a conventional baler, the ensilage performed by a baler for chopped material encourages lactic acid fermentation and suppresses ethanol production over a wide moisture range throughout the long‐term storage.

Relating Sugar Fluxes during Bale Storage to Quality Changes in Alfalfa Hay

AbstractNegative quality changes that occur when alfalfa (Medicago sativa L.) is baled at moisture levels in excess of 200 g kg−1 have been well documented; however, relatively little is known about changes in nonstructural carbohydrate pools during bale storage and how these changes are involved in depression of forage quality. The objectives of this study were to quantify nonstructural carbohydrate pools at specific time periods during bale storage and to relate these findings to accumulated heating degree days and traditional quality indices. Alfalfa forage was field‐dried to high‐ and low‐moisture concentrations of 299 and 197 g kg−1, respectively, and packaged as conventional (CONV) and laboratory‐scale (LAB) bales. During the first 4 d of storage, reducing sugar concentrations appeared to increase in highmoisture conventional bales and high‐moisture laboratory bales made at twice the density of conventional bales (treatments that most favored spontaneous heating). Between 4 and 11 d in storage, reducing sugar concentrations for these treatments decreased sharply and continued a gradual decline thereafter, effectively mirroring the concurrent increases in acid‐detergent insoluble N (ADIN). Nonreducing free sugar, total free sugar, and total nonstructural carbohydrate (TNC) concentrations declined rapidly during storage; these responses were linearly related to increases in heating degree days &gt;30°C. For high‐moisture treatments, ADIN concentrations were strongly correlated with total free sugar and TNC levels (r = −0.90 and −0.90, respectively). Correlations between ADIN concentrations and reducing sugars (r ≤ −0.72) appeared weaker. At the low moisture level, reducing sugar concentration was not related (P ≥ 0.05) to ADIN concentration.

Protein Degradation in Response to Spontaneous Heating in Alfalfa Hay by In Situ and Ficin Methods

Alfalfa forage, field-wilted to 29.9 or 19.7% moisture and packaged in five baling treatments (prestorage control; conventional bales; and laboratory bales made at 1.0, 1.5, and 2.0 times the density of conventional bales), was evaluated for protein degradation characteristics by in situ and ficin assays. Relationships between degradation rates and accumulated heating degree days suggested that these degradation rates are controlled by two conditions. Degradation rates increased concurrently with conservation and minimal heating, primarily because of a large redistribution of highly degradable N that was soluble in prestorage controls, but not in conserved hays. For both methods, this effect appeared to be maximized between 100 and 125 heating degree days. With respect to the in situ method, these effects appeared to be less pronounced, and degradabilities were not affected. After bales accumulated about 125 heating degree days, degradation rates decreased predictably in response to heating by both methods, as did N degradabilities calculated from in situ data. Increases in degradation rates concurrent with conservation and minimal heating appear to be especially important considerations when results of the ficin assay are being interpreted.

Quality Changes in Alfalfa Hay During Storage in Bales

This study quantified changes in forage quality and chemical composition that occurred in baled alfalfa hay. Conventional and laboratory-scale alfalfa hay bales of three densities (1.0, 1.5, and 2.0 times the density of the conventional bale) were made at two percentages of moisture (20 and 30%) and were stored for 60 d in small haystacks insulated with straw. Bale treatments were sampled before storage and at 4, 11, 22, and 60 d postbaling. These sampling times corresponded to specifically chosen temperature maxima and minima found in typical curves of temperature and time for baled alfalfa hay. Most changes in forage chemical composition (quality) appeared to be closely related to accumulated heating degree days >30°C. The most active period of quality degradation, as measured by increases in NDF and ADIN concentration, generally occurred between 4 and 11 d postbaling. High moisture treatment combinations that favored extended microbial activity continued to depress forage quality (particularly increased NDF and ADIN) between d 11 and 22. Little change in quality occurred after 22 d, indicating that most changes in forage quality were completed within a month after baling. Strong linear relationships were observed between both NDF and artifact N concentrations and heating degree days >30°C in high moisture treatments.

Degradation by Ficin of Protein from Alfalfa Hay Conserved as Conventional and Laboratory‐Scale Bales

AbstractFicin was utilized in a 2‐h in vitro incubation procedure to characterize the partitioning of N into fractions based on resistance of alfalfa (Medicago sativa L.) proteins to enzymatic degradation. Objectives included evaluation of the following treatment effects on N partitioning: (i) moisture content; (ii) laboratory bale density; (iii) laboratory baling without heating during storage; (iv) spontaneous heating in laboratory bales; and (v) conventional baling. Alfalfa at three moisture levels (268, 229, and 185 g kg−1) was conserved in the following bale types: (i) conventional bales; (ii) laboratory bales made at 1.0, 1.3, 1.7, and 2.0 times the density of conventional bales and incubated in two environments (straw stacks or insulated boxes); or (iii) a prestorage control. Significant (P ≤ 0.05) moisture ✕ bale type interactions were observed for most N fractions, indicating N partitioning among bale types was greatly changed in high‐moisture hay, but remained relatively stable in dry hay. Except for the Pool‐C N fraction, which includes Maillard reaction products, laboratory‐bale density generally had little effect on N partitioning. At the medium and low moisture levels, prestorage controls had more Pool‐A N (greater buffer solubility) than did nonheated laboratory bales. Heating in laboratory bales facilitated additional significant change in N fractions, relative to nonheated laboratory bales. While Maillard reaction products increased in response to laboratory bale density, large increases in the portion of potentially available N most resistant to enzymatic degradation (B2 subfraction), appeared dependent on large heat increments incurred specifically in conventional bales.

Relating quality changes to storage time for baled alfalfa (1995)

The relationships between storage time and several chemical indices for forage quality were established for alfalfa hay baled at two moisture levels (29.9 and 19.7%) in conventional and laboratory bale s made at 1.0, 1.5, and 2.0 times the density o f parent, conventional bales. Bales were sampled after 0, 4, 11, 22, and 60 days. For the high-moisture bales, most quality indices indicated substantial nutrient loss early in the storage period, particularly between days 4 and 11, with little change after 22 days. A nonlinear mathematical model was constructed to describe how neutral detergent fiber and several other quality indices changed with storage time. Acid detergent fiber was related poorly to storage time. Little change occurred in the low (19.7%) moisture bales.

Performance Comparisons of Conventional and Laboratory‐Scale Alfalfa Hay Bales in Isolated Environments

AbstractNegative quality changes, including Maillard reaction damage, in alfalfa (Medicago sativa L.) hay frequently are associated with spontaneous heating resulting from packaging and storing forage at moisture levels in excess of 200 g kg−1. Forage at three moisture levels (268, 229, and 185 g kg−1) was packaged in laboratory‐scale bales at 1.0, 1.3, 1.7, and 2.0 times the density of parent, conventional bales and subsequently incubated in two different isolated environments such that all measured heat accumulation was the result of self‐generated heat. Laboratory scale hay packages generated measurable heat and exhibited quality changes when incubated (i) between straw bales stacked in an open‐air pole shed and (ii) in insulated incubator boxes in a storeroom where the minimum ambient storage temperature was set at at 25°C. Heat development and negative quality changes were greater in the box‐incubation system, indicating a need to control ambient storage temperature. At the high and medium moisture levels, acid‐detergent insoluble N (ADIN) fractions for high‐density, box‐incubated laboratory bales were at least similar (P = 0.05) to those of parent, conventional bales, despite large disadvantages in measures of accumulated heat. These responses in laboratory bales were consistent with those reported in previous haystack‐incubated studies and suggest that the environmental heat component created by adjacent conventional bales in those studies may have had a limited direct effect on ADIN content. Increasing density of laboratory bales probably rendered alfalfa proteins more susceptible to Maillard reaction damage and/or allowed the reaction to proceed more efficiently with respect to self‐generated heat than it did in conventional bales.

Performance Comparisons of Conventional and Laboratory‐Scale Alfalfa Hay Bales in Small Haystacks

AbstractField trials designed to study the storage of moist hay have often been plagued by uncontrollable factors such as weather. A system for making laboratory‐scale (10.3 by 10.8 by 13.4 cm) hay bales was evaluated in two trials. In the first experiment, three conventional small square bales of alfalfa (Medicago sativa L.) were prepared in the field at each of seven different combinations of moisture and density. One bale was randomly selected to be used as the forage source for laboratory‐scale bales of the same density. Laboratory bales were incubated between the two remaining conventional bales. Bale types were compared for maximum temperature, 30‐d average temperature, degree days &gt; 30 °C, visual mold, dry matter (DM) recovery, total nitrogen (N), acid‐detergent fiber (ADF), neutral‐detergent fiber (NDF), and acid‐detergent‐insoluble nitrogen (ADIN). Laboratory bales generally remained different (P &lt; 0.05) from parent conventional bales for most temperature‐related traits. Agreement between bale types was better for most quality analyses. In an effort to improve relative performance between bale types, a second experiment was conducted, in which the laboratory bales were prepared at 1.0, 1.3, 1.6, and 2.0 times the density of the conventional bales. Results showed improved agreement between laboratory bales of elevated densities and conventional bales for most temperature traits. Acid‐detergent‐insoluble N levels for laboratory bales were greatly affected by bale density. High‐density laboratory bales had significantly greater ADIN fractions than conventional bales, particularly in the high moisture treatment. These results implicate bale density as an important factor in damage to alfalfa proteins by the Maillard reaction.

Comparison of conventional and laboratory-scale alfalfa hay bales in small haystacks (1993)

A system for making laboratory-scale alfalfa hay bales was evaluated in two trials. In the first, conventional rectangular and laboratory-scale bales were made at each of seven different combinations of moisture and density. Laboratory bales were incubated between two parent conventional bales of identical moisture content and bale density. Laboratory bales remained different (P<.05) from parent conventional bales for most temperature-related storage traits. Agreement between bale types was better for most quality traits. To achieve closer agreement between bale types, a second experiment was conducted in which the laboratory bales were made at 1.0, 1.3, 1.6, and 2.0 times the density of the conventional bales. Agreement improved between laboratory bales of higher densities and conventional bales for most temperature traits. High-density laboratory bales had significantly greater acid detergent insoluble nitrogen values than conventional bales, particularly at the highest moisture level. These results implicate bale density as an important factor in heat damage to proteins in alfalfa hay.

Effect of Moisture Content at Baling on Nutritive Value of Alfalfa Orchardgrass Hay in Conventional and Large Round Bales

Alfalfa-orchargrass herbage was harvested for hay at 23, 18, and 13% moisture and stored in conventional and large round hay bales. After 5 mo of storage indoors, hay was higher in acid detergent insoluble nitrogen if baled at 23 than at 18% moisture. This was due to increased internal temperature of the bales, which reached a peak of 90°C at the center of large bales stored at 23% moisture. Acid detergent fiber and acid insoluble lignin increased in hay at the center of round bales compared with the outer layer or shell or that in conventional bales. In vivo digestibilities of dry matter, protein, and acid detergent fiber were significantly reduced in the inside core and outside shell of large round bales stored at 23% moisture compared with conventional bales of equal moisture content. Protein digestibility was depressed only slightly in the core of hay stored in large round bales at 18% moisture. These data show that round bales are more susceptible to heat damage than conventional bales made at the same moisture content.

Changes in Nutritive Value of Low Quality Forage Due to Anhydrous Ammonia and Urea Injection

A portable device to inject liquid chemicals and anhydrous ammonia in conventional bales was constructed and tested. Injecting anhydrous ammonia at a rate of 1.5% of hay dry matter proved to be as beneficial to the nutritive value of mature Alicia bermudagrass hay as 3.0% application rate using the conventional method of adding ammonia to a stack. Enclosing the bales in plastic was necessary when injecting with anhydrous ammonia. Injecting a 50% urea solution did not prove to be beneficial to the nutritive value at any application rate. Injected urea solution did not distribute evenly throughout the bale, whereas anhydrous ammonia penetrated the bales well.

Effect of moisture and bale type on alfalfa hay quality and digestibility (1986)

Third cutting alfalfa was baled in large rectangular bales (1,400 to 1,800 lb) and in small conventional bales (70 to 90 lb) at three moisture levels: low 00%), medium (16%), and high (22%). During 120 days of storage under a roof, the high moisture, large bales heated the most, reaching 1280 F by 2 days post-baling in a first peak and 133 ÌŠF in a second peak by the 11th day. Moderate heating occurred in the high moisture, small bales (l08° F) and medium moisture, large bales (103 ÌŠF). Only the high moisture bales, either small or large, had significant dry matter loss during storage. Also, heating decreased water soluble carbohydrates and increased the concentration of cell wall contents by the end of storage. A three-period collection and digestion trial with lambs showed higher voluntary intakes of small bale hays than of large bale hays and higher intakes of high moisture hays than of low moisture hays. Also, the dry matter and crude protein digestibilities were lowest for the high moisture, large bales. Storing alfalfa hay in large bales at 22% moisture resulted in extensive heating, which increased storage loss and decreased nutrient content and digestibility.

Effect of moisture level and bale size on alfalfa hay quality (1985)

Third cutting alfalfa was baled in large I-ton rectangular bales and in small conventional bales at three moisture levels, low (10%), medium (16%), and high (22%). During 120 days of storage under a roof, the high-moisture, large bales heated the most, reaching 128 ÌŠ F by 2 days post baling in a first peak and 133 ÌŠF in a second peak by the 11 th day. Moderate heating occurred in the high-moisture, small bales (l08° F) and medium-moisture, large bales(103 ÌŠF). Only the high-moisture, small and large bales had significant loss of dry matter during storage. Also, heating decreased the water soluble carbohydrate and increased the concentration of cell wall contents by the 120th day of storage. A three-period collection and digestion trial with lambs showed higher voluntary intakes of small-bale hays than of large-bale hays and higher intakes of high-moisture hays than of low-moisture hays. Also, the dry matter and crude protein digestibilities were lowest for the high-moisture, large bale hay. These data indicate that baling alfalfa hay in large bales at 22% moisture results in extensive heating, which negatively affects storage loss, nutrient content, and digestibility.; Dairy Day, 1985, Kansas State University, Manhattan, KS, 1985

A Power Driven Hay Core Sampler

ABSTRACT AN electric drill driven hay core sampler has been developed for extracting 2 1/8 in. dia. x 58 in. cores. Cutting action is provided by relative motion between an outside tube and an inside tube. The unit has been used in all of the big type hay packages and conventional bales. Details for construction and opera-tion of the unit are included.

Investigations into the characteristics of large bales

An investigation was carried out to study the handling and curing characteristics of hay bales measuring 6 × 4 × 5 ft 6 in and weighing from 1100 lb to 1990 lb. Twenty-six such bales were made in an experimental press, and when compared with conventional bales of similar moisture content and density they showed a greater tendency to heat but had considerable handling advantages.

Factors affecting the attainment of higher density in wool bales

Experiments were carried out to examine the compressibility of wool, factors affecting expansion of the bale on release from the press, and means of minimizing such changes in shape which increase the volume of the bale and reduce its density. Various means of reducing the volume of wool bales, both in shed pressing and subsequently in dumping, such as the use of concave rams or platens and mechanical constraints, are considered. It is shown that the density achieved in conventional bales is much below the max. density which existing presses are capable of producing. It appears practicable to reduce the volume of shed-pressed bales by about 25 % and that of dumped bales by 35 % or more.