Pasture growth by June 21, 2009

The following table shows the growth from pastures participating in the project. For information about the project see the introductory post. The information is reported in pounds of dry matter grown per acre per day. It contains the reported results as of the posting date. Some reports may be delayed for various reasons. Previous week’s information is updated when it is received. The current table will reflect the total information available.

Weekly Pasture Growth for 2009

Week Starting	Fields sampled	Minimum	Maximum	Average
	(no.)	(pounds of DM per day)
April 5	10	2.6	52	23.5
April 12	9	10.8	167.1	62.6
April 19	20	1.6	166.5	59
April 26	44	4.6	178.7	59.7
May 3	33	5.4	162.3	67
May 10	43	6.7	353.4	97.6
May 17	41	6.25	253.2	93.2
May 24	51	3.1	306.4	78.2
May 31	48	1.8	152	56
June 7	39	0.5	191.8	60.3
June 14	28	2.8	238.9	50.2

Hot hay! How hot is too hot?

This article was originally published by Steve Barnhart, Extension Forage Agronomist with the Iowa State University Department of Agronomy.

I baled my hay a little too wet, now it's beginning to heat. Should I be worried? There are a lot of reasons given for hay being baled before it has dried thoroughly in the field. But, whatever the reason, questions and concerns about hay heating reach my office throughout the summer harvest season. It is a good practice to check baled hay 4 or 5 days after baling for its initial temperature rise level. Some guidelines for handling hay that is heating in storage are provided below according to temperature range.

Temperatures up to 120°F. Normal respiration by fungi and bacteria in wet hay cause the temperature to rise; this process often is called normal sweating during hay curing. Most people can hold their hand or arm in the hay for 30 seconds under such conditions. This level of heating occurs in hay baled at 15-20 percent moisture. These temperatures are generally not considered to cause serious concern in forage quality loss. Mold or mustiness may develop at this temperature range.

110-150°F. Heating is caused by respiration of fungi able to grow at temperatures in this range. Most people cannot hold their arm in hay very long if the temperature is greater than 120° F. Chemical reactions during heating cause some of the protein and fiber to become less digestible, and the hay to caramelize, giving it a tobacco-cured color and aroma. The loss in digestibility is greater at these temperatures than at lower temperatures. If the excess heat can dissipate from the stack or bale, temperatures seldom increase above 130-140° F.

135-160°F. At temperatures between 135° and 160° F, heating is dominated by the respiration of fungi able to grow at these high temperatures. At 150° F, check the temperature every day! At temperatures above 160° F, chemical reactions dominate the heating process and can proceed at a very rapid rate. If the temperatures continue to rise and heat is not dissipated from the storage site, a dangerous condition may develop. At 160° F, check the temperature every 4 hours.

175°F. Continue to check the temperature every few hours. Notify the fire department that you have some very hot hay and work with them for recommendations for further action.

195°F or hotter. Hay stored at 195° F or hotter can create a dangerous situation. Spontaneous combustion is possible. Do not attempt to move hay without fire department assistance.

Another concern in hay stored at higher-than-desired moisture levels is the growth of mold in the wet hay during storage. In extreme cases the mold remains visible in the hay; if only a slight amount of mold growth occurred there may be only a musty smell lingering in the hay. Consult your veterinarian about the adverse feeding effects of moldy hay on livestock, but, in general, horses are more sensitive to moldy or musty hay than are cattle or sheep. Mold and musty odors are often a factor in the marketing and pricing of hay that is bought and sold.

This article originally appeared on page 123 of the IC-480(16) -- June 29, 1998 issue.

Pasture Growth by June 14, 2009

The following table shows the growth from pastures participating in the project. For information about the project see the introductory post. The information is reported in pounds of dry matter grown per acre per day. It contains the reported results as of the posting date. Some reports may be delayed for various reasons. Previous week’s information is updated when it is received. The current table will reflect the total information available.

Weekly Pasture Growth for 2009

Week Starting	Fields sampled	Minimum	Maximum	Average
	(no.)	(pounds of DM per day)
April 5	10	2.6	52	23.5
April 12	9	10.8	167.1	62.6
April 19	20	1.6	166.5	59
April 26	44	4.6	178.7	59.7
May 3	33	5.4	162.3	67
May 10	43	6.7	353.4	97.6
May 17	40	6.25	253.2	92.1
May 24	51	3.1	306.4	78.2
May 31	38	1.8	151.7	60.1
June 7	31	0.5	191.8	60

Pasture growth by June 7, 2009

The following table shows the growth from pastures participating in the project. For information about the project see the introductory post. The information is reported in pounds of dry matter grown per acre per day. It contains the reported results as of the posting date. Some reports may be delayed for various reasons. Previous week’s information is updated when it is received. The current table will reflect the total information available.

Weekly Pasture Growth for 2009

Week Starting	Fields sampled	Minimum	Maximum	Average
	(no.)	(pounds of DM per day)
April 5	10	2.6	52	23.5
April 12	9	10.8	167.1	62.6
April 19	20	1.6	166.5	59
April 26	44	4.6	178.7	59.7
May 3	33	5.4	162.3	67
May 10	43	6.7	353.4	97.6
May 17	40	6.25	253.2	92.1
May 24	46	3.1	306.4	80.4
May 31	36	1.8	151.7	61

OFGC Grazing Sheep Tour 2009

We invite you to join us for the Sheep Grazing tour on July 10, 2009 in Noble County. For the past two years, Ohio Forage and Grasslands Council have sponsored a pre-Sheep Day tour with Small Farm Institute, OSU Extension, OSU Sheep and Forage Teams, NRCS and Ohio Sheep Improvement Association. The cost for the day tour will be $30.00 for OFGC members and $35.00 for non members. It includes the bus, lunch and other refreshments. Reservations are needed by July 2, 2009. Send your check and reservations to Ohio Forage and Grasslands Council, P.O. Box 488, Coshocton, OH 43812. You can download a registration form off www.smallfarminstitute.org website. If you have questions, please call 740.545.6349 or email leah@smallfarminstitute.org.

The tour starts at Caldwell Elementary school by boarding the bus at 9:00 a.m. The elementary school’s address is 44350 Fairground Rd., Caldwell, Ohio. Parking will be available at the school. The tour is all day. The hosts for our tour are Chuck and Lisa Rodenfels, Shawn and Kim Ray, and Wayne Shriver Family. The following is a description of each farm:

Somerhill Farm- This farm is owned and operated by Chuck and Lisa Rodenfels. The Rodenfels have been shepherds for more than 20 years. One of the interesting sights on this tour will be a rare breed of sheep, the Bluefaced Leicester. The Rodenfels were one of the first people in the US to raise this breed of sheep. While still quite rare here, the BFL is the maternal sire of the “mule”, the backbone of the British commercial sheep industry. Over the years, the Rodenfels have used semen from several imported sires, and have had laparoscopic artificial insemination performed at their farm. Besides the BFLs, there is also a flock of Katahdins, a breed of hairsheep. These sheep are pasture lambed in May. Both breeds of sheep are rotationally grazed on a year round basis using electric netting. The Rodenfels direct market their wool products by a website, internet sales, as well at local fiber events. They have also sold lamb meat at a farm market

The Ray Family Farm – Shawn and Kim, along with their children Etta, William, and Hannah; and his parents Gene and Carole, raise sheep and goats on two farms in Noble County totaling 179 acres. The sheep flock consists of ~100 Dorset cross commercial ewes and their lambs. The goat herd includes ~30 Boer/Spanish cross commercial does and their kids. The goats are barn lambed in March and then rotationally grazed until weaning and direct sale in late fall, timed for ethnic holiday. The sheep are pasture lambed April 20th through ~May 20th; jugged, then rotationally grazed and never seeing feed after the jug. Lambs are usually weaned mid to late July and continue to be rotationally grazed. Ideally like to begin grazing turnips in late September and begin marketing lambs directly off of turnips from late October through mid December. (Drought last two falls have changed that approach). The Ray’s have participated in some USDA programs and have done several practices including subdivision fencing, spring development, controlled stream crossings, stream exclusion fencing, woodland exclusion fencing, extensive waterline, automatic waterers and/or frost-free hydrants, heavy use feeding pads and farm lane construction.

Shriver Farms – The farm is diversified livestock and forage operation. The farm combines commercial cattle enterprises and commercial sheep on a large scale. The farming operations are spread over several areas with the commercial ewe operation near the home farm in Buffalo and the majority of cattle located near Summerfield. The primary forage utilized for grazing is fescue. Reclaimed strip-mine ground represents the all of the pasture utilized at the Summerfield operation. Various sections of the farms have utilized EQIP funds to develop water systems, fencing and stream crossings.

Pasture Growth by May 31, 2009

The following table shows the growth from pastures participating in the project. For information about the project see the introductory post. The information is reported in pounds of dry matter grown per acre per day. It contains the reported results as of the posting date. Some reports may be delayed for various reasons. Previous week’s information is updated when it is received. The current table will reflect the total information available.

Weekly Pasture Growth for 2009

Week Starting	Fields sampled	Minimum	Maximum	Average
	(no.)	(pounds of DM per day)
April 5	10	2.6	52	23.5
April 12	9	10.8	167.1	62.6
April 19	20	1.6	166.5	59
April 26	44	4.6	178.7	59.7
May 3	33	5.4	162.3	67
May 10	43	6.7	353.4	97.6
May 17	40	6.25	253.2	92.1
May 24	44	3.1	306.4	82.97