• First Cut Hay:
• Ideal for baled silage as it avoids delays waiting for dry-down.
• Ensures timely subsequent harvests and improved forage quality.
• Other Suitable Crops:
• Green feed or high-moisture crops difficult to dry.
• Surplus forage not needed for grazing.
• Late-fall/third cuts harvested under cool conditions—high sugar content improves fermentation.

• Leave high stubble to prevent soil contamination and maintain feed quality.
• Swath width should match baler width for uniform bales and proper wrapping.
• If swath width is narrow, use a weaving pattern when baling to avoid barrel-shaped bales.
• Wide swaths and good crimping promote rapid dry-down.

• Use plastic twine instead of sisal.
• Oil-based preservatives in sisal can degrade plastic wrap.

• Most common for baled silage.
• Hard-core or variable-chamber balers preferred for firm, dense bales.
• Check compatibility with high-moisture forage.
• Features for silage baling:
• Roller scrapers for wet forage.
• Cutting attachments for slicing forage (recommended cut: 8 inches / 20 cm).
• Slicing improves fermentation and ration mixing.

• Medium and large square balers gaining popularity:
• Easier transport and marketing.
• High capacity; some models include forage knives.
• Small-square balers are impractical for silage due to wrapping challenges.

• Prioritize first cut and high-moisture crops for silage.
• Maintain proper swath width and stubble height.
• Use plastic twine and ensure baler compatibility with silage.
• Consider balers with slicing features for improved fermentation.

• Design: Bales are pushed through a hoop into a pre-fashioned plastic tube.
• Plastic Specifications:
• Minimum thickness: 4 mils
• UV-resistant; typically white with a black liner for added strength.
• Home-Made Tube System:
• Manual operation; time-consuming.
• Requires securing loose plastic to prevent air entry.
• Tube-o-Later System:
• Automated; uses guides and adjustable rings for tight plastic fit.
• High efficiency: up to 200 bales/hour.
• Hydraulic Tube Systems:
• Use hydraulic power and fingers to push bales and stretch plastic for a secure seal.

• Method: Each bale is stretch-wrapped with controlled tension using four layers of plastic.
• Plastic Requirements:
• 50% stretch factor
• UV resistance
• High tear strength and adhesion
• Color: White for high sunlight areas; black for low sunlight.
• Advantages:
• Minimal spoilage due to tight wrap.
• Bales can be moved and stacked in small storage areas.
• Popular in Europe for flexibility and quality preservation.

• Method: Similar to round bale wrapping, using stretch film with the same specifications.
• Bale Size: Adjusted to 4–5 ft (1.2–1.5 m) for easier handling and wrapping (instead of standard 8 ft).
• Advantages:
• Practical for transport and marketing.
• Suitable for operations preferring square bales.

• Design: Bales placed on a platform and hydraulically moved through a revolving ring that stretch-wraps four layers of plastic.
• Features:
• Creates long tubes of tightly wrapped bales.
• Processes 70+ bales/hour.
• Uses half the plastic compared to individual wrapping.
• Plastic Specifications: Same as individual wrap systems.

• Use UV-resistant plastic of proper thickness.
• Ensure airtight seals to prevent spoilage.
• Choose storage system based on operation size, labor availability, and equipment capacity.

 

• Well-Drained Location: Prevent water accumulation around bales.
• Vegetation Control: Keep the site free of long grass to reduce rodent and wildlife activity.
• Debris-Free Area: Remove sharp objects or debris that could puncture plastic wrap.
• Wind Protection: Choose a wind-sheltered area to reduce plastic damage and air infiltration.
• Row Orientation:
• Prefer north-south alignment to minimize sun exposure issues.
• East-west rows can cause moisture migration and attract rodents due to warm southern exposure.
• Regular Inspection: Check wrapping frequently for punctures or tears; repair immediately using red construction tape.
• Wildlife Protection: Consider covering bales with protective fabric to reduce damage from animals.

• Site preparation and regular monitoring are critical for maintaining airtight seals.
• Proper orientation and protection reduce spoilage and extend storage life.

 

• Improved Palatability:
• Soft texture enhances intake and reduces feed waste compared to dry hay.
• Reduced Feed Loss:
• Manitoba Agriculture trials showed 25% feed savings over hay when fed in round-bale feeders.
• Lower Digestive Risks:
• Reduced incidence of bloat and other issues common with fresh alfalfa or alfalfa hay.
• Versatile Feeding Options:
• Compatible with dry hay systems (round-bale feeders, field unrolling).
• Can be chopped and fed alone or incorporated into mixed rations.
• Less Leaf Loss:
• Unrolling in the field results in less leaf shatter than dry hay.

Forage Quality (RFV)	Initial Weight (lb)	Final Weight (lb)	Gain/Day (lb)	Feed/lb Gain (lb)
Low (RFV 78)	729	828	1.96	8.53
Medium (RFV 112)	727	864	2.81	6.80
High (RFV 155)	727	898	3.63	5.39

• Baled silage improves palatability, reduces waste, and lowers digestive risks.
• Performance varies with forage quality—higher RFV yields better gains and efficiency.
• Ideal for flexible feeding systems and cost-effective livestock production.

• Surface Area: Chopped silage exposes more surface area for bacterial activity.
• Plant Juices: Chopping releases plant juices quickly, accelerating fermentation, while whole-fiber bales release juices more slowly.

Days Fermenting	pH – Baled Silage	pH – Chopped Silage
0	5.7	5.7
1	5.8	5.1
3	5.7	4.9
9	5.5	4.6
60	5.1	4.4

• Chopped silage reaches a stable pH (~4.4) within 1 day, while baled silage may take up to 60 days to achieve similar acidity.

• Use baling equipment with integrated knives to slice forage during baling.
• Increase bale density to reduce air pockets and speed fermentation.
• Consider inoculants for crops with lower carbohydrate content (e.g., alfalfa).

• Baled silage offers flexibility but requires careful management to ensure proper fermentation.
• Equipment upgrades and best practices can minimize the slower fermentation drawback.