First Cutting Forage Quality: Probably a Lot Better Than You Think!

This spring has certainly been challenging for getting crops into fields, and for getting our forages out. The cool and wet conditions during April and much of May contributed to delays in planting, and it certainly slowed the growth of perennial and fall-seeded annual forages.  Estimates for most of Pennsylvania find that accumulated heat units are 10 to 14 days behind the average through today, June 2.  A survey this morning in Centre county finds improved varieties of orchardgrass are approaching full head stage, with a few random tillers beginning anthesis (open flowers, mature anthers, and shed of all that yellow pollen.) Alfalfa in the same field is not quite at full bud stage.  Both stages are routinely reached between May 15 and 20.

The cool conditions seemed to have limited tiller initiation and development in the grasses, perennial and annual, so many stands are thinner than normal. Further, the cool and overcast conditions slowed photosynthesis and rates of maturation, which results in shorter forage height. Thinner and shorter forages are finding lower yields from many fields harvested thus far in 2020. However, all the above can contribute to forage that is higher in quality than that normally realized from first cuttings. While lower yields will be chopped or baled, the quality of the less mature forage being harvested this spring should be greater than that normally measured from first cuttings containing similar species. Not only do the cooler temperatures slow maturation, but the development of the less-digestible fiber and the consumption of cell solubles by the plant normally associated with warmer temperatures is reduced, further improving the forage quality. This comparative improvement is similar to the difference in forage quality of alfalfa or alfalfa/grass mixes harvested during July and August compared with that grown during cool fall days and harvested from mid-October through end of November. Yields will be lower, but quality can be impressive!

Higher quality forages should enable the formulation of rations with reduced inputs of grains and other concentrates. Reducing feeding expenses during this time of challenging dairy and livestock farm economics should be helpful for the bottom line. There is another consideration for forage producers who market forages: the improved quality of the product should make it more valuable to the buyer, and some increase in price would be justified. This would help to offset the loss of income due to reduced yields.