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Arkansas Animal Science Department Report 2001 the entire 65-d storage period. All bales were weighed at the end of the 65-d storage period. Dry matter recovery was determined by dividing the post-storage DM weight by the pre-storage DM weight of the bales. Dry matter recovery, visual mold score, indices of spontaneous heating and initial bale characteristics were analyzed by PROC ANOVA of SAS (SAS Institute, Inc., Cary, NC) as a randomized complete block design with three replications. The mean square for the bale moisture x block interaction was used as the error term. Fisher’s protected least significant difference test was used to compare the actual treatment means of bale characteristics. Results and Discussion Bale characteristics of hay packaged at three concentrations of moisture are presented in Table 1. Bale densities were generally comparable to those reported for alfalfa and bermudagrass hays made with comparable equipment at similar concentrations of moisture (Buckmaster and Rotz, 1986, Coblentz et al., 2000). Bale weight and bale density (as-is basis) decreased (P < 0.05) as the forage became drier at baling. Bale weight (dry matter basis) was greatest (P < 0.05) for HM bales prior to storage. Internal bale temperature vs. time curves for the three moisture treatments (Fig. 1) were similar to those reported previously for both alfalfa and bermudagrass packaged under similar conditions (Coblentz et al., 1996; 2000). The respiratory processes of plant enzymes and microorganisms associated with the plants in the field have been associated with the initial heating phase (Wood and Parker, 1971). For all treatments, a distinctly elevated bale temperature that was observed initially was partially subsided by d 2 of storage. Immediately following this depression, internal bale temperatures increased for all treatments, and remained elevated in all cases for about 21 d. This secondary heating phase has been attributed to the respiratory processes of storage microorganisms. The intensity and duration of this heating phase was consistent with that reported previously for bermudagrass hay packaged under similar conditions (Coblentz et al., 2000). In the present study, changes in internal bale temperatures observed after 18 d in storage were caused primarily by fluctuations in ambient temperature. The HDD accumulated during the storage period for these treatments decreased (P < 0.05) with moisture concentration at baling (Table 2). The maximum internal bale temperature was greater (P < 0.05) in HM than in LM bales; the maximum temperature in MM bales was intermediate between HM and LM bales, but did not differ (P > 0.05) from either. Temperature maxima for all treatments exceeded 122°F, indicating that measurable heating occurred in all cases. Average temperatures over the initial 30 d of storage and over the entire 65-d storage period decreased (P < 0.05) with moisture concentration at baling. During the course of this project, the ambient air temperature exceeded 95°F on 30 d out of the 65-d storage period; this may have positively influenced the total HDD accumulated during storage relative to studies conducted earlier in the summer or later in the fall. Dry matter recovery after the 65-d storage period decreased (P < 0.05) from 96.4% in the LM treatment to 90.2% in the HM treatment. This result was expected; moisture content at baling is considered to be the major factor affecting dry matter recovery (Rotz and Muck, 1994; Collins et al., 1995) and the recoveries of dry matter reported here were generally consistent with those reported previously (Coblentz et al., 2000) for bermudagrass hay packaged and stored similarly. Elevated concentrations of moisture in hay bales provide a favorable environment for microbial growth (Roberts, 1995). Visual appraisals of mold increased (P < 0.05) with moisture content at baling. The LM bales exhibited some presence of spores between the flakes, while the HM bales had spores throughout the bale and evidence of a mycelial mat between the flakes. Implications Visual mold, temperature observations and bale weights increased with concentration of moisture in these bales while dry matter recovery increased with decreasing concentrations of moisture. These results are similar to those reported previously for alfalfa and bermudagrass hay. Literature Cited Buckmaster, D. R., and C. A. Rotz. 1986. In: Proc. Mtg. Am. Soc. Agric. Eng. San Luis Obispo, CA. 29 June- 2 July 1986. ASAE Paper 86-1036. ASAE, St. Joseph, MI. Burton, G. W., and W. W. Hanna. 1995. In: R. F. Barnes et al. (ed.) Forages: The science of grassland agriculture. Vol. 1. 5th Ed. p. 421-429. Iowa State Univ. Press, Ames, IA. Coblentz, W. K., et al. 1996. J. Dairy Sci. 79:873. Coblentz, W. K., et al. 2000. Agron. J. 40:1375. Collins, M. 1995. p. 67-90. In: Post-Harvest Physiology and Preservation of Forages. CSSA Special Publication No. 22. K.J. Moore and M.A. Peterson, ed. Am. Soc. Agron., Crop Sci. Soc. Am., and Soil Sci. Soc. Am., Madison WI. Collins, M., et al. 1987. Trans. ASAE 30:913. Moser, L. E. 1995. p. 1-20. In: Post-Harvest Physiology and Preservation of Forages. CSSA Special Publication No. 22. K.J. Moore and M.A. Peterson, ed. Am. Soc. Agron., Crop Sci. Soc. Am., and Soil Sci. Soc. Am., Madison WI. Roberts, C. A. 1995. p. 21-38. In Post-Harvest Physiology and Preservation of Forages. CSSA Special Publication No. 22. K.J. Moore and M.A. Peterson, ed. Am. Soc. Agron., Crop Sci. Soc. Am., and Soil Sci. Soc. Am., Madison WI. Roberts, C. A., et al. 1987. Crop Sci. 27:783. Rotz, C. A., and R. E. Muck. 1994. p. 828-868. In: G. C. Fahey et al. (ed.) forage quality, evaluation, and utilization. Nat. Conf. On Forage Quality, Evaluation, and Utilization. Univ. of Nebraska, Lincoln. 13-15 Apr. 1994. ASA, CSSA, SSSA, Madison, WI. Wood, J. G. M., and J. Parker. 1971. J. Agric. Eng. Res. 16:179. 112
AAES Research Series 488 Table 1. Bale characteristics of bermudagrass hay made at three concentrations of moisture. Bale Bale Bale weight Bale density Bale Moisture weight density (dry matter (dry matter moisture content (as-is) (as-is) basis) basis) % lb lb/ft 3 lb lb/ft 3 HM d 30.2 a 82.0 a 13.2 a 57.1 a 9.3 MM 26.5 a 72.3 b 11.7 b 52.9 b 8.5 LM 21.9 b 65.3 c 11.0 b 50.9 c 8.5 SEM 1.9 1.34 0.18 0.28 0.22 a,b,c Means within a column without a common superscript differ (P < 0.05). d Abbreviations: HM, high moisture (30.2%); MM, medium moisture (26.5%); LM, low moisture (21.9%). Table 2. Heating and storage characteristics of bermudagrass hay bales made at three concentrations of moisture. Bale 30-d 65-d Visible DM moisture HDDe MIN MAX AVG AVG mold f recovery °F °F °F °F % HMd 552 a 77.0 145.0 a 112.6 a 111.0 a 3.75 a 90.2 b MM 472 a 73.6 138.0 ab 109.9 a 108.5 ab 2.67 b 94.1 ab LM 279b 74.8 126.5 b 104.9 b 104.5 b 1.67c 96.4 a SEM 36 1.1 3.0 1.2 1.2 0.24 1.4 a,b,c Means within a column with different superscripts differ (P < 0.05). d Abbreviations: HM, high moisture (30.2%); MM, medium moisture (26.5%); LM, low moisture (21.9%). e Abbreviations: HDD, heating degree days > 95°F; MIN, minimum internal bale temperature; MAX, maximum internal bale temperature; 30-d AVG, average internal bale temperature over the initial 30 d of storage; and 65-d AVG, average internal bale temperature over the entire 65-d storage period. f Visible mold assessment score (Roberts et al., 1987). 150 Temperature °F 125 HM MM LM 100 0 5 10 15 20 25 Days in storage Figure 1. Internal bale temperature versus time curves over the initial 25 d of bale storage for bermudagrass hay baled at moisture concentrations of 30.2% (HM), 26.5% (MM), and 21.9% (LM). 113
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Arkansas Animal Science Department
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spine copy ARKANSAS ANIMAL SCIENCE
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INTRODUCTION The faculty and staff
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COMMON ABBREVIATIONS Abbreviation T
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The Effects of Nitrogen Fertilizati
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Demographics and Academic Success o
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Efficacy of Mannan Oligosaccharide
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Effects of Dietary Magnesium and Ha
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Effect of Feather Meal on Live Anim
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Maternal Effects for Performance Te
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Supplementation of Beef Cows and He
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