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Hay and Silage Making: An Alternate Source of Quality Fodder for Dairy
Farmers

Article · May 2023

DOI: 10.5281/zenodo.7887525

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 Hay and Silage Making: An Alternate Source of Quality Fodder for Dairy
Farmers
Rahul Banik, Navnit Kumar, Gangadhar Nanda, Sunil Kumar, Barsha Mansingh and Pranjeet
Kalita

Abstract

Fodder plays a significant role in livestock farming, it is the main source of amino acids,
carbohydrates, proteins, vitamins and minerals with consideration of some anti-nutritional quality
factors in sorghum (Nitrate and HCN toxicity) and Lathyrus (BOAA) etc. The choice of fodder
depends on several factors, including the nutritional needs of the animals, the availability of land and
water resources, and the climate and soil conditions in the area. Fodder can be harvested as hay, silage
or fresh forage, and may be supplemented with other feed sources such as grains, minerals and
vitamins. Hay and silage are two common methods of preserving forage for livestock feed. Hay is
made by cutting and drying grass or legumes, while silage is made by fermenting the forage in an
airtight container. Silage, on the other hand, has a higher moisture content and is therefore more prone
to spoilage if not properly fermented and stored. However, it can have a higher nutritional content than
hay, as the fermentation process can preserve more of the nutrients in the forage.

Introduction and in the case of dry fodder is 393.88 million tons.

As dairy farming plays an important role in By 2020, the demand for green fodder and dry fodder
the food supply chain, ensuring a consistent supply was 1134 million tons and 630 million tons and the
of high-quality fodder is critical for dairy farmers. supply was 405.9 million tons of green fodder and
Hay and silage are two commonly used methods of 473 million tons of dry fodder respectively (IGFRI,
preserving forage for dairy cattle feed. They are rich 2012).
sources of nutrients and energy that are necessary for Due to India's unique climate, substantial
the health and productivity of dairy cows. At present, feeding issues have been observed during the lean
India bears a 512.05 million livestock population and season, when fodder availability is at its lowest. But
meeting feed and fodder requirements is a due to the advancement of science and technology,
th
questionable issue (19 Livestock Census, 2012). we can now mitigate the fodder requirement during
The present availability of green fodder from the lean period (Nov-Jan and May-June). Hay and
cultivated areas and pastures is 462.05 million tons silage are alternative sources to meet the fodder requ-
Rahul Banik, Barsha Mansingh and Pranjeet Kalita
PG Scholar, Department of Agronomy, Dr. RPCAU, Pusa, Bihar
Navnit Kumar, Gangadhar Nanda and Sunil Kumar
Assistant Professor, Department of Agronomy, Dr. RPCAU, Pusa, Bihar

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irement. to speed up the drying process. This can be done
Hay as Forage: Hay is a dried form of forage that is by using a mower conditioner, which crushes the
often used when fresh forage is not available. The stems and leaves, allowing moisture to escape.
quality of hay depends on several factors such as the  After the forage has been conditioned, it is raked
plant species, stage of maturity, and environmental into windrows. This helps to expose more of the
conditions. Drying can be performed either naturally plant material to the sun and air, allowing it to
(by exposing the forage to the sun on the ground and dry more quickly.
constantly turning it over to aerate it) or artificially  The forage needs to be left in the windrows for a
(by the active movement of air). Two to three days few days to dry. This can take anywhere from 1-
must pass without rain for sun-drying. The hay must 5 days, depending on weather conditions and the
then be maintained in a suitable environment thickness of the windrows.
(covered area). Yet, if the grass is old and has dried  Once the forage is dry, it is baled using a hay
out while still standing, it is not hay, it is termed as baler. There are different types of balers
straw. available, including round balers and square
Suitable Crops for Hay Making: It is better to balers.
make hay from crops with thin stalks and more  Finally, the bales are stored in a dry and well-
leaves because they dry out more quickly than those ventilated area to prevent spoilage (Fig. 1). It's
with thick, pitiful stems and few leaves. Oats, important to stack the bales in such a way that air
desmodium, lucerne, maize, sorghum, napier grass can circulate around them, which helps to prevent
and rhodes grass are a few examples. Leguminous mould and rot.
fodder plants (e.g., cowpea, lucerne etc.) should be
harvested when crown buds begin to form or when
the flowering stage begins.
Procedure of Hay Making: The process of making
hay involves several steps, which are essential to
ensure the quality of the final product. Here is a
general overview of the hay-making procedure:
Fig.1: Hay stored as bales
 The first step in hay-making is harvesting the
Factors affecting the quality of Hay: The quality of
forage at the right stage of maturity. Generally,
hay can be affected by several factors. Here are some
the forage should be harvested when it is at the
of the most important ones:
flowering stage or just before.
 The maturity of the crop at the time of harvest is
 Once the forage is cut, it needs to be conditioned
one of the most critical factors affecting hay qual-
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 ity. Generally, hay harvested at an earlier stage of several steps:
maturity has higher nutrient content and better  The crops used for silage making should be high
digestibility than hay harvested at later stages of in moisture content, have good digestibility, and
maturity. be free from pests and diseases.
 Weather conditions such as rain, high humidity,  The crops are harvested at the optimal stage of
or prolonged exposure to sunlight can affect the maturity, usually when the moisture content is
quality of hay. around 60-70%.
 The method of harvesting can also affect hay  The crops are chopped into small pieces to
quality. increase surface area and aid in the fermentation
 Proper storage conditions are essential for process.
maintaining hay quality.  The chopped crops are packed tightly into an
 The type of crop used for hay-making can also airtight container, such as a silo or pit. The
affect hay quality. For example, legumes such as packing process removes as much air as possible
alfalfa and clover are generally higher in protein from the container, creating an anaerobic
and other nutrients than grasses. environment that is necessary for fermentation.
Silage: Silage, on the other hand, is a type of  The container is sealed to prevent air from
fermented forage made from fresh crops, such as entering, which could lead to spoilage.
grasses or corn, which are chopped and then stored  The chopped crops undergo a natural
in airtight containers, such as silos or pits. During the fermentation process, where lactic acid bacteria
storage period, the chopped crops undergo a natural convert the sugars in the crop to lactic acid,
fermentation process, which preserves the nutrients which preserves the nutrients and prevents
and extends the shelf life of the feed. spoilage.
Suitable Crops for Silage Making: There are
several crops that can be used for silage making,
including maize, alfalfa, clover, sorghum, oats, bajra,
napier grass etc. When selecting crops for silage-
making, it is important to choose crops that are at the
optimal stage of maturity.
Procedure of Silage Making: Proper management Fig. 2: Silage
of the silage-making process is important for C6H12O6 + 6 O2 = 6 CO2 + 6 H2O + 3.8 Mcal/kg sugar
producing high-quality silage that is suitable for Sugar + Oxygen = Carbon dioxide + Water + Heat
livestock feed. The process of making silage involve  After the fermentation process is complete, the

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 silage can be fed to livestock. Silage is typically the area used for fodder cultivation, it is determined
fed by removing it from the container and feeding from the thorough debate that hay and silage are the
it to livestock immediately, or storing it in a feed best alternatives for the stakeholders in the dairy
bunk for later use. industry. Hay and silage are both important methods
Additives used for Silage Making: By adding extra of preserving forage crops for use as animal feed.
sugar or molasses the crop is more able to produce Hay and silage provide essential amino acids and
lactic acid. Some additives contain materials to nutrients for the overall development of the animals
stimulate the lactobacilli bacteria. As the grass is such as the growth of physical form, milk production,
harvested in the field, formic and sulfuric acid are meat etc. Overall, hay and silage are important
applied at a rate of 3-5 litres per tonne. As a result, components of animal nutrition and play a critical
less lactic acid is required to achieve a constant pH. role in the sustainability and profitability of livestock
Preservatives suppress chemical reactions and allow production. Proper management of the hay and
the fermentation process more easily. silage-making process is essential for ensuring high-
Factors affecting Silage Making: Proper quality feed and maintaining the health and
management of the ensiling process, including productivity of livestock.
harvesting, chopping, packing, and storage, is
essential for producing high-quality silage that meets
the nutritional needs of livestock. There are several
factors that can affect the quality of silage, including:
 The moisture content of the crop at the time of
ensiling is a critical factor in the quality of silage.
 The length of the crop at the time of chopping can
affect the quality of silage.
 The density at which the crop is packed into the
silo is an important factor for the quality.
 Proper fermentation is critical for the quality of
silage.
 The quality of the crop at the time of ensiling can
also affect the quality of silage. Crops that are
high in moisture, sugar, and other nutrients will
generally produce higher quality silage.
Conclusion: Due to the impossibility of expanding

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