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DADD mATfi ByRAPOWINGS
iVAl 1 UilA JL & Extension Agent
THERE HAVE JUST BEEN a few days scattered here and yonder this spring when the land was fit to get on. Seems like the cows were finally turned out just the other day. And by the time the corn planter is cleaned up and stored away it’s time to recheck the hay making equipment and make sure everything is ready to roll.
No need to tell anyone raising livestock how much protein costs have increased. There is a need, however, to remind cow-calf, sheep and horse producers that purchased protein costs can be reduced or eliminated. One way is to manage hay crops so as to maintain a higher percentage of legumes. Another is to cut grass hay at an earlier stage of maturity.
Some of us delay cutting until orchard grass is past full bloom. This may increase tonnage on the first cutting but as maturity proceeds until heads are in full bloom, protein is reduced sharply and TDN is considerably lower. Years of research and thousands of forage samples from farms all over the state show that the best compromise for quality and yields is to make that first cutting before the heads come into full bloom. Delay in harvest for orchardgrass from boot to full bloom decreases protein content by roughly 40%.
Last year, due to the rains and late cutting, a lot of our hay ran 8% and below. This spring, if we have good hay making weather and cut early, orchardgrass hay can run up to 16% and average out at 10% or higher in protein content.
With hay in this percent range, the brood cow can winter in a healthy, thrifty condition without additional purchased protein supplement.
95.6%