Horsetales (From Gazette & Herald)

Horsetales

INTEREST in haylage continues to increase within the equine community, providing some good opportunities for silage bale contractors.

But contractors should be aware that haylage is not something to take on lightly, warns Dr Shirley Heron of Ecosyl Products. Too often, so-called 'haylage' has been made from failed hay, with potentially disastrous consequences if fed to horses.

The many health and handling benefits from feeding horses haylage instead of hay are now generally recognised. It is less likely to go mouldy and, even if it does, the spores are less likely to get breathed in and cause COPD, an allergic respiratory disease. It is more nutritious, more palatable and the tiresome chore of hay dipping becomes a thing of the past.

Making haylage is also less weather-dependent than hay, as it is harvested sooner, but it must always be made from high-quality forage that has been wilted quickly to ensure it retains its nutrients and prevent the grass from rotting in the swath as this would encourage mould growth before you even get it baled.

Haylage is made at around 60pc dry matter so it undergoes a very restricted fermentation. The bales usually end up at a pH above 5.5 with low levels of fermentation acids and a high residual sugar content, hence they are very palatable. The potential problem of bale variability still exists, however, and even though they are less prone to moulding than hay, they will still go mouldy eventually once exposed to air.

Treating the bales with the well-proven bacterial haylage inoculant, Ecobale, will provide many benefits, says Dr Heron; a faster, more efficient fermentation for a more stable haylage, reduced nutrient losses and improved palatability; a more consistent fermentation, hence reduced bale variability; and, most important of all, a reduced risk of moulding, both during storage and after the bales are opened, extending the safe feeding period.

For more information, contact Ecosyl Products on (0800) 590440.

Updated: 16:51 Wednesday, May 28, 2003