Hay should be harvested before it becomes too mature. Cutting in Ohio should be done as indicated in Table 9.
Table 9. Cutting Hay for Maximun Quality in Ohio |
|||
|---|---|---|---|
| Sate of First Cutting* | |||
| Hay | South | Central | North |
| Alfalfa-Orchardgrass |
5/15 - 25
|
5/18 - 30
|
5/23 - 6/5
|
| Alfalfa |
5/20 - 6/7
|
5/23 - 6/10
|
5/28 - 6/15
|
| Timothy-Red Clover |
5/24 - 6/5
|
6/1 - 6/10
|
6/1 - 6/15
|
| * Earlier cutting make higher quality hay. Subsequent cutting can be made on alfalfa or alfalfa-orchardgrass every 35 to 40 days. |
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Hay should be baled when moisture is less than 20% to prevent excessive heating (the temperature in the center of the bale should not exceed 100ºF) which may cause molding or protein damage. In order to bale hay at higher moisture (not to exceed 30%), farmers use organic acids such as propionic or acetic acid to prevent molding. There are also bacteria inoculates that may be sprayed on hay as it is baled to prevent molding. Farmers also spray hay as it is cut to break down the waxes on the plant and hasten the evaporation rate (speeds drying). Sodium carbonate and potassium carbonate are two chemicals commonly used for this purpose. Hays cured using these acids or chemicals to bale at higher moisture or to speed the drying time are safe for horses to eat.
All hay after it is first baled will go through a curing process where microbes on the hay will cause fermentation due to the moisture that was left in the hay. Hay should not be fed during the curing process (for about three to four weeks after baling) because its nutrient content changes rapidly from day to day and is likely to cause colic.