July-August-September 2013
Contact Us:
HAYMAKING
Abby Dilley
Ext.
AbbyAgent,
Dilley, Livestock
Extension Agent,
Onslow &Pender
& Pender County
Onslow
County
801 S. Walker St.
Adapted from
an original
Burgaw,
NC 28425
article by John C. Porter, UNH
(910) 259-1235
Extension Professor and Dairy
(910)
259-1291 Fax
Specialist
4024 Richlands Hwy.
Jacksonville, NC 28540
(910) 455-5873
(910) 455-0977 Fax
Margaret A. Bell,
Ext. Agent, Livestock
Craven County
300 Industrial Dr
New Bern, NC 28562
(252) 633-1477
(252) 633-2120 Fax
Eileen Coite,
Ext. Agent, Livestock
Wayne County
208 W Chestnut St
Goldsboro, NC 27533
(919) 731-1521
(919) 731-1511 Fax
Eve Honeycutt,
Ext. Agent, Livestock
Lenoir & Green Counties
1791 Highway 11 55
Kinston, NC 28504
(252) 527-2191
(252) 527-1290 Fax
North Carolina State University and
North Carolina A&T State University
commit themselves to positive action to
secure equal opportunity regardless of
race, color, creed, national origin,
religion, sex, age, veteran status or
disability.
In addition, the two
Universities
welcome
all
persons
without regard to sexual orientation.
North Carolina State University, North
Carolina A&T State University, U.S.
Department of Agriculture, and local
governments cooperating.
Haymaking combines science and art. Old timers knew just the right feel of
hay before it was ready to put into the barn. It’s hard to quantify that judgment with
mechanical instruments. The goal of haymaking is to capture the nutrients in grass in a
storable form to make them available as a forage feed in the winter months.
Timing
One of the most critical factors in making quality dry hay is timing. Producers
need to time haymaking to coincide with the right stage of plant growth and weather
conditions. The old timers used to talk about cutting hay around the Fourth of July,
when they said “it was stout and had some bottom to it.” Although maximum growth
of the plant and peak yields occur around that time, the nutrient value is greatest
earlier in the season, when plants put most of their energy into vegetative growth and
contain high concentrations of starches, proteins and minerals.
As plants mature, their lignin content (a component of fiber) increases and
traps the nutrients within indigestable cell walls. Although cutting hay early will result
in lower yields, the increase in nutritive value will compensate for reduced yields. The
second, third and fourth cuttings that grow back are leafy and high in quality and often
harvested when the weather is hotter, making the hay easier to cure.
Sometimes growers need to make a little sacrifice by getting an early first
crop from the field during periods of rainy, early summer weather in order to get the
next crop growing. One important part of timeliness is having the equipment
maintained and ready to go when the grass is ready. The winter months are a good
time to check the equipment over and replace any worn or broken parts. A delay in
harvest caused by an equipment breakdown can never be made up. It is good to have
an early start date for haying just to get things ready.
Mowing
The first step in haymaking is mowing the hay. The maturity of the grass is
the determining factor for starting the first field of the season. The grass should be in
the early vegetative stage, and not headed out, with enough growth to make mowing
worthwhile.
Vaccination fuld be up
Time your mowing around the most
reliable weather forecast you can find. It basically takes
about three days of good weather to cure hay. This can
be a challenge in late May or early June. A good strategy
is to mow just before or right after a rain, because of the
likelihood of good weather for the next few days.
Some people like to mow early in the morning to
gain almost a day of drying time. Others prefer to mow
at the end of the day when the grass is drier, in an
attempt to increase the energy level of the forage by
capturing some of the sugars that migrate up the plant
stem during the day.
Mowing Equipment
Sickle mower
One of the earliest methods of mechanically
mowing hay was the sickle mower. It is still used
today, typically in small haying operations or for
clipping pastures. These generally have a 5'-7'
cutter bar.
The sickle mower has a few disadvantages:
• Clogs easily with thick grass and hay that is bent over.
• Has a limited swath width.
• Can’t crimp or squeeze the grass stalks (to improve
drying) in one operation.
Sickle haybine
As the next development in haymaking, the
sickle haybine greatly improved the mowing process. It
uses the sickle bar technology, but has a front reel that
lifts up bent-over stalks and allows it to be pulled at a
faster speed. In addition, the sickle haybine has a built-in
crimper that cracks open the grass stems to condition the
hay for quicker drying. It also deposits the hay out the
back into a gathered swath. The sickle bar haybine is
still used on many medium-sized farms. Used haybines
are available at reasonable prices.
Rotary disk mower
The rotary disk mower has become the industry
standard in recent years. It consists of several rotary
disks equipped with small knives at the bottom that spin
at a very high speed. These mow through thick hay well
and can be pulled at higher speeds than conventional
style mowers. The small blades are inexpensive and can
be replaced when dull. If something is hit in the field, it
usually only affects one unit, minimizing repairs. The
disk mower can also be outfitted with a crimper, which
deposits the hay in a gathered swath. Rotary disk
mowers have a good turning radius, and come in models
that will mow from 6' swaths to 10'-16'.
Tedding
Once the hay starts to dry, it needs to be worked
to promote curing. Tedding, the next step in
haymaking, fluffs up the cut hay and allows the air and
sun to contact the under-surfaces to promote
drying. Hay tedders are generally wide units with several
orbital wheels that lift the hay as they turn. Some styles
have horizontal bars with teeth on a spinning reel. Some
people ted immediately after mowing to spread out the
swath. Hay mowed early in the morning could be tedded
that afternoon, as long as the mowed swath is dry on the
top surface. It may require a second tedding the next day
to speed up the drying process. Too much tedding can
shatter leaves of alfalfa or clover, lowering the quality of
the hay. Proper tedding can be the key to timely
haymaking.
Raking
Once the hay has been tedded and is nearly dry,
it is ready to rake. Raking turns the hay one more time to
dry the bottom and forms it into a windrow ready to be
baled. The windrows shouldn’t be rolled too tightly, as
this creates a roping effect that prevents the hay from
drying properly and causes it to clog as it enters the
baler.
As a rule of thumb, wait to rake hay until after
the dew has dried and the sun nears its peak, or around
11:00 am. If possible, let the raked hay sit for an hour or
two before baling to allow more drying time.
Haymakers have several types of rakes
available. The old style side-delivery rake, which can be
PTO or ground-driven, is pulled at an angle to the tractor
and has several rows of teeth on multiple reels that roll
the hay into a windrow. A pin-wheel rake consists of
four or five large wheels with teeth mounted on them.
The wheels turn by friction as the rake is pulled over the
field.
Newer types of rakes have a series of rotary
wheels that pull the hay together into a windrow. Some
models of tedders are designed so they can be converted
to a raking mode.
Most haymakers rake the outside swath in first,
going counter-clockwise around the perimeter of the
field. Then they reverse directions and roll the first
windrow to the outside and continue in clockwise circles
around the field. Some prefer to re-rake the first and
second windrows inwards after the rest of the hay is
baled, to allow additional drying and to make an easier
passage with the baler.
lightly, it isn’t worth the risk of baling hay that will
mold. It makes sense to add preservatives when you bale
under borderline weather conditions, but small
operations generally can’t justify the costs of the needed
equipment.
Furthermore, the preservatives may corrode the
equipment. Improperly cured hay (hay above 22 percent
moisture) can also heat in the barn and cause a fire by
spontaneous combustion. Generally hay is baled at a
moisture content between 15 percent to 18 percent.
Hay stored at more than 22 percent moisture in a
barn or stack is at risk of spontaneous combustion. When
the internal temperature of hay reaches 130°F a chemical
reaction begins to produce flammable gas that can ignite
if the temperature goes high enough. At 150°F you enter
the danger zone. Anticipate hot spots or fire pockets at
175°F. At 185°F remove the hay from the barn, with the
fire department standing by to control flames as air
contacts the hot hay.
Practices Reasons Benefits
Practices
Round or square?
Reasons
Mow forage early in day
Allow full day’s drying
Form into spread swath
Increase drying rate.
Rake or ted at 40%-50%
moisture content
Increase drying rate
Bale Hay at 15-18% moisture
Optimize preservation
Store Hay under cover
Protect from rain, sun
Baling
Science and art converge in haymaking with the
critical decision of when to start baling. Baling hay too
early will trap moisture in the bale and result in spoilage.
Baling too dry will cause leaves to shatter and break,
lowering hay quality. It takes close visual observation
and handling of clumps of hay from several windrows to
“feel” if it is ready.
Hay ready to bale will have no bunches of green
grass. It will have a brittle, crisp feel. To test its
readiness, grab a clump of hay and hold one end of the
clump in each hand. Pull vigorously with both
hands. If the stalks break on the first pull, the hay is
ready to bale. If it takes several pulls, it’s still too
green.
Some haymakers like to use an electronic
moisture tester to confirm their own observations. You
can find many models in farm catalogs.
It takes a clear, sunny day to make hay.
Although you may feel tempted to speed up the
haymaking process when it is overcast or sprinkling
Source: Silage and Hay Preservation – NRAES #5, Cornell
Hay can be made into round or square bales.
Contrary to some beliefs, large, round bales don’t offer
more flexibility in moisture content, but must be
adequately dried. Since the core is packed very tightly,
moisture can’t escape, accelerating heat build-up.
Some people store large, round bales outside,
but with a 6-foot diameter bale, approximately 30
percent of the hay is wrapped in the outer six-inch layer.
A few inches of spoilage results in a significant loss of
dry matter.
Big, round bales can be stored in a large, highclearance shed; grouped in stacked rows and
covered with plastic, or individually wrapped as they are
baled.
While round bales do offer the advantage of
mechanical handling, they may be difficult to market to
small livestock producers.
Here are some ways to mechanize the handling
of small, square bales:
• Attach a bale loader to the side of a truck, and
mechanically convey bales onto the load.
• Use a commercial bale handling machine that
loads and stacks bales.
• Haul basket-type steel wagons behind a
conventional baler that will accept the bales as they fall
off the tailgate.
• Use a kicker baler which ejects the bales onto a
wagon hauled behind.
• Drop the bales in the field and pick them up
with a truck or trailer.
decreases the energy in the feed. Drying hay as
rapidly as possible limits respiration losses.
• Rain falling on hay before baling leaches out
valuable nutrients and reactivates plant
respiration. Getting hay wet is the biggest
frustration of haymaking. It lessens the quality and
requires repetition of the hay-drying steps to
prepare the hay again for baling. If you only
expect a light rain and can’t haul the hay under
cover, consider baling the hay up tight and
letting moisture from the rain dry off for a day
before putting the bales in the barn.
• Although losing small amounts of nutrient-rich
leaves is normal during the haymaking process,
raking when the hay is extremely dry will
increase these losses. Hay should be handled as little
as possible to maintain nutrient quality.
Good hay is hard to make and takes careful
management. Timeliness is key. Once it is in the barn, it
should be sampled and tested to evaluate the quality and
to best determine the concentrates needed to go with it to
balance a ration.
BLOCK AND TUB
SUPPLEMENTS FOR GRAZING
BEEF CATTLE
Eve H. Honeycutt, Livestock Agent, Lenoir and Greene Counties
Adapted from the Texas Agri-Life Extension Publication E-178.
Square bales are generally stored in a barn. They
can be elevated to the top of a barn, conveyed along the
peak of the barn and randomly dropped in piles or
stacked by hand. Stacking may increase the storage
capacity of a space. Stack successive layers in opposite
directions to add stability to the pile.
Field Losses and Quality Changes
Nutrients lost while the hay dries in the field
lower forage quality. These losses occur for several
reasons:
• Plant respiration converting plant sugars to
water and carbon dioxide increases the fiber and
Block supplements are a convenient mechanism for
delivering supplemental nutrients to grazing beef
cattle. As the labels on most blocks or tubs state,
they are meant to be used as supplements, not feeds.
Success or failure of a block/tub supplementation
program will depend on the availability of forage. If
forage is limited or of poor quality, self-fed blocks
or tubs cannot make up the nutrient deficit and are
not formulated to do so. Blocks and tubs have
become increasingly popular because:
• They are easy to store and handle.
• They are easily accessible.
• They require little labor.
• Minimal equipment is required.
• Consumption is self-limiting.
Blocks are particularly appealing to owners
of the smallest herds of cattle (fewer than 50 cows)
and owners of large operations of more than 300
cows. Many small producers have off-ranch
employment and like the convenience and comfort
of knowing supplement is continuously available.
Large operators use blocks because they save time
and labor.
As with other supplements, blocks and tubs
can vary widely in their cost, ingredient
composition, nutrient content, storage requirements
and consumption characteristics. Blocks and tubs
generally can be divided into three categories based
on the manufacturing method used.
• Pressed blocks- these blocks are usually the least
expensive. The can soften in moist and humid
environments, leading cattle to eat more than
necessary. Mature cattle generally consume 1-4
pounds per day, depending on the hardness of the
block.
• Chemically hardened blocks- these usually have
a high mineral content, which can cause
objectionable flavors. They can also deteriorate
during prolonged inclement weather, especially if
they are packaged in cardboard. Mature cattle
normally consume 1-3 pounds daily.
• Low moisture (cooked) tubs- These are the most
expensive of the three types however due to their
uniform consumption, the cattle tend to eat less,
ranging from 0.5-1.5 pounds per animal per day.
These tubs will absorb moisture from the air, so the
container must be rigid and kept upright.
Block and tub supplements are an effective way to
supplement nutritional needs in cattle, but they are
not a forage substitute. Forage must be available in
adequate quantity and quality for any supplement to
produce the desired results. Supplements should be
made available as soon as protein or energy
deficiency is suspected and before noticeable loss of
body condition. Blocks and tubs should be moved
around within a grazing area and placed near water
or loafing areas to encourage consumption.
THE IMPORTANCE OF
BIOSECURITY ON YOUR GOAT
FARM
Margaret A. Bell, Livestock Agent - Craven & Jones Counties
Adapted from “APHIS Biosecurity on U.S. Goat Operations”
Have you ever thought about biosecurity on your
farm? What is biosecurity? Biosecurity is various
different practices you can implement on your farm
to reduce the risk of introducing disease into your
herd. This is a very important part of your herd’s
health. Even one animal having a disease on your
farm could affect the rest of your animals. Read on
to learn more about how to make biosecurity
improvements to your herd and your farm in
general.
Herd Additions
Every time you add a new animal to your herd, you
run the risk of introducing disease. There are three
good practices to fend off disease from new
animals. First, you can choose to have a closed
herd, meaning the only way you add animals is
through kidding on your farm. Obviously, this is not
ideal for all farms because there is no way to add
new bloodlines or improve genetics in a closed
herd. Second, new animals should be quarantined
and checked for signs and symptoms of disease for
at least 30 days. Lastly, health management
practices are a good way to help ensure your herd
stays healthy. These may include: veterinary exams,
deworming, vaccinations, and testing for disease.
Usage of Needles
By reusing needles between animals, you greatly
increase your risk of disease transmission. The best
practice would be to not reuse needles. However, if
this is not possible, you can reduce your risk of
disease transmission by disinfecting needles
between each use.
Veterinarian – Patient – Client Relationship
It is very important to have a veterinarian who has a
good client – patient relationship with you and your
goat herd. Veterinarians are a good source of
information about the goat industry as well as goat
health. Regular farm visits by your veterinarian may
help improve your herd, genetics, and provide a
great opportunity for you to ask questions about
your herd.
Farm Visitors
When visitors come to your farm, it is very
important that they take precautions not to spread
disease. Disease agents can be spread through
various locations such as clothing, hands, boots,
vehicles, or instruments. You can require that
visitors take any and all of the following
precautions: change into clean boots, use shoe
covers, wash hands before touching the animals,
don’t park near the goat area, and use a footbath
before entering goat area.
Kidding Management
It may be a very good idea to keep does that are
kidding for the first time away from the rest of the
herd because if they become infected with bacterial
pathogens while pregnant, they could abort, have
abnormal kids, or kid early. Also, it is important to
promptly remove placentas and aborted fetuses
because they can hold infectious organisms that
could possibly spread to other goats.
You should also consider taking precautions with
your goats having physical contact with other
animals including raccoons, skunks, and opossums.
These animals can carry disease and infect your
herd. Also, it is very important to make sure your
animals are properly identified with an
identification number, such as a Scrapie tag.
Various forms of identification are required by the
U.S. Department of Agriculture when animals are
sold or moved from the farm.
These are just a few ways you can make your farm
less susceptible to disease. Follow these steps to
help raise biosecurity at your farm: work closely
with your veterinarian, isolate new animals,
disinfect or do not reuse needles between animals,
limit outside animal contact as well as visitor
contact, use proper animal identification, and
properly manage kidding areas to reduce disease
transfer. If you have any questions about how
biosecure your farm is, feel free to contact your
local Cooperative Extension agent.
WHY “WE CARE”
Eileen A. Coite, Sampson County
(Information obtained from NPB and NPPC)
If you are a pork producer, you are probably
familiar with the We Care Program. But what if
you aren’t? Have you ever wondered what those
big round “We Care” stickers on the side of pork
industry service vehicles and feed trucks mean? We
Care is an outreach program developed to improve
the image of US pork production by highlighting
pork producers and helping them tell their stories.
The program was developed in an effort to
communicate to the public a better understanding of
today’s modern and responsible pork production
practices. We Care is just one component of the
pork industry commitment to “do the right thing”
while producing pork. Other components include
the Pork Quality Assurance (PQA) Program and
Transport Quality Assurance (TQA) Program.
A very important part of the We Care Program is
the “Ethical Principles for US Pork Producers”.
The following is a list of producer principles to
follow, and a short description of them.
Food Safety – Producers will use management
practices, manage herd health, and manage
technology to produce safe food
Animal well-being - Producers will protect animal
well being as they:
• Provide feed, water and an environment that
promotes well being
• Provide proper care, handling and
transportation for pigs at each stage of life
• Protect pig health and provide appropriate
treatment, including veterinary care, when
needed
• Use approved practices to euthanize, in a
timely manner, those sick or injured pigs
that fail to respond to care and treatment
Environment - To safeguard natural resources in all
of our practices, producers will:
• Manage manure as a valuable resource and
use in a manner that safeguards air and
water quality
• Manage air quality from production
facilities to minimize the impact on
neighbors and the community
• Manage our operations to protect the quality
of natural resources
Public Health: To protect public health, producers
will:
• Use management practices consistent with
producing safe food
•
•
Manage the use of animal health products to
protect public health
Manage manure and air quality to protect
public health
Employee Care - To provide a work environment
that is safe, we will:
• Provide a work environment that promotes
the health and safety of employees
• Educate employees on the ethical principles
for U.S. pork producers and prepare them to
meet their obligations consistent with them
• Provide a work environment where
employees are treated fairly with respect
Communities – Producers will contribute to a better
quality of life in their communities and will:
• Recognize that being welcomed and
appreciated by the community is a
priviledge that must be earned and
maintained
• Acknowledge that our practices can affect
the trust a community has in pork
production and our operations
• Operate in a manner that protects the
environment and public health
• Play an active role in helping to build a
strong community
• Acknowledge community concerns and
address them in an honest and sincere
manner
It’s important for us as producers and caretakers of
swine to participate in the program and follow the
above principles, since many Americans today
know little about agriculture and how their food is
produced. If you are a pork producer and want to
actively participate in the program, here’s how:
contact the North Carolina Pork Council for We
Care promotional material and look for
opportunities to share the information in your
community and with family, friends and neighbors.
They can provide you with the “producer to
consumer” talking points to bring up in your
conversation, but be sure to tell your story about
your farm, employees and animals. There may even
be an opportunity to invite a school or church group
to your farm and show them how you provide a
safe, wholesome pork product. For more
information and guidance on the program and
getting involved, contact Jan Archer, NCPC
Director of Producer Education and Outreach, at
919-781-0361 or [email protected]. Jan is a pork
producer in Wayne County as well so she shares
your perspective as a producer and is experienced in
how to communicate your story and the We Care
Program to your community.
Recommendations for the use of chemicals are included in this
publication as a convenience to the reader. The use of brand names
and any mention or listing of commercial products or services in this
publication does not imply endorsement by the North Carolina
Cooperative Extension nor discrimination against similar products
or services not mentioned. Individuals who use chemicals are
responsible for ensuring that the intended use complies with current
regulations and conforms to the product label. Be sure to obtain
current information about usage and examine a current product label
before applying any chemical. For assistance, contact an agent of
the North Carolina Cooperative Extension in your county.
The use of brand names in this publication does not imply
endorsement of the products or services named or criticism of similar
ones not mentioned
Forage Management Tips
JULY
•Stick
to a four to six week schedule of nitrogen
applications on summer grasses. Do not delay
application because of dry weather unless it has
not rained at all since the previous application.
•Maintain
harvesting frequency for quality hay.
•Hot,
dry weather can result in nitrate poisoning of
animals grazing stunted, highly fertilized
summer annuals.
•Sample
soils and apply lime on fields to be planted
in the fall, if not already done
•Decide
which fescue pastures will be stockpiled for
winter grazing.
AUGUST
•Sample
soils and apply lime to pastures with pH
below 5.8 to be overseeded next spring.
•Fertilize
•Fertilize
warm-season grasses.
fescue and keep cattle off of the pastures
to be stockpiled for winter grazing.
SEPTEMBER
•Fertilize
It is understood that birds can inflict significant
property damage or be a hazard in other ways. For
this reason, an environmental assessment, Reducing
Bird Damage Through an Integrated Wildlife
Damage Management Program in the State of
North Carolina, was conducted in 2010. The report
is available online:
http://www.aphis.usda.gov/regulations/pdfs/nepa/N
C_Bird_EA_draft_website.pdf
and lime cool season grasses.
•Keep
the grazing pressure on the summer grasses
and completely use them before grazing cool
season forages.
•Continue
to watch for armyworms on established
and seedling stands of forages.
•Overseed
or no-till winter annuals onto summer
perennial grass after they have been closely
grazed.
•Make
a winter feed supply inventory so
deficiencies can be avoided now (by purchasing
hay or planting more winter pasture).
SPOTLIGHT
A Bit about Birds
Spring has sprung and many
birds have returned to the
region. With them comes
much singing, nesting,
feeding, and raising young.
As with anything, some folks
love them and want to attract
more to their yard by providing nesting options and
feeders. Other folks are less happy, usually due to
property damage or nests in inappropriate locations.
Airports, for transportation safety reasons, are
particularly concerned about not attracting too many
birds to their location.
If you have property damage or nests that need to be
removed, check to see if the birds are a protected
species. Many are, including woodpeckers and
swallows. It is illegal to take, possess, transport,
sell, or purchase protected bird species or their parts
(feathers, nests, or eggs) without a permit. A list of
species is available on the Migratory Bird Treaty
Act website:
http://www.fws.gov/migratorybirds/RegulationsPoli
cies/mbta/mbtintro.html
NORTH CAROLINACOOPERATIVE EXTENSION SERVICE
NORTH CAROLINA STATE UNIVERSITY
ONSLOW COUNTY CENTER
4024 RICHLANDS HIGHWAY
JACKSONVILLE, NC 28540
***********
NON PROFIT ORGANIZATION
Damage was described as agricultural, natural
resources, property, and human health. Great blue
heron were listed for both being a hazard near
airports and also for predation on aquaculture farms.
Vultures were also among the birds mentioned.
Other sites provide information about individual
types of birds. For example, the NCSU Wildlife
Damage Control website contains information about
several birds, including pigeons, starlings,
swallows, and woodpeckers:
http://www.ces.ncsu.edu/nreos/wild/wildlife/wdc/in
dex.html
If you need assistance or have questions, you can
contact a NC Wildlife Damage Control Agent in
your county. Damage control information and
county agent listings are available:
http://www.ncwildlife.org/Trapping/WildlifeDamag
eControlAgent.aspx
For additional information, you can also try your
local NC Cooperative Extension office:
http://www.ces.ncsu.edu/local-county-center/. We
are always willing to provide what information we
can. In Onslow, call (910) 455-5873 and request
Diana Rashash, or email her at
[email protected].