Haylage. Why does it have to be eaten within 7 days of opening?

S

SpruceRI

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Can anyone explain to me why it has to be eaten within a short time?

If feeding big bale haylage to several ponies in a field, do you take the whole wrapping off the bale, or peel it back bit by bit?

Will the bit at the back (which is still wrapped) stay fresh enough to eat after day 7 of the front big being unwrapped??

Sorry the stupid questions! Just wondering whether this would be a better way to feed my ponies.
 
I'm no farmer...but...
Haylage is baled with a higher moisture content than hay, then sealed to make each bale airtight.
Inside, the bacteria break down the haylage to a certain extent, then their progress is arrested due to lack of oxygen. The bacterial action also makes the haylage slightly acidic, which helps preservation.
Once you open it, oxygen gets back in, and the bale can begin to break down (rot).
Usually bales are ok for 5 - 7 days, but it depends on the moisture content...if nearly as dry as hay, it will last longer, if wet, it will rot more quickly.
I'm not an expert....so I am sure someone will come along and give you the corrected version.
S
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<font color="blue"> I'm not an expert....so I am sure someone will come along and give you the corrected version. </font>

If you are throwing the gauntlet down, I'll be interested to see who picks it up...




...and lives
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I use big rectangular bales and they will last at least 10 days in the winter, but I do buy a dry haylage which doesn't seem to go off quickly. I cut a flap in the end of the bale and pull a section out at a time, so that the rest of the bale stays covered (it is stored outdoors so this is necessary). The last section is always fine.

However, I wouldn't want to feed a whole bale in the field with the plastic left on - I store the bale separately and just wheelbarrow the haylage out into the field.
 
Shilasdair is right on the chemistry I think. But in laymans terms it rots when air gets to it. You can feed haylage with white mold on it - thats just fermentation and quite natural. But if it goes black and slimey chuck it! It should smell quite sweet, almost alcoholic. If it starts to smell of vomit its gone off. The middle of the bale can get warm as it ferments, so you get a bit of warning if you put your hand in and it is warmer than you are.

I presume you've not got the whole bale in the field. If you have I think you'll have to take all the wrapper off for safety and it may well rot now the weather is warmer. But if you're lugging in a chunk or so a day then leave the wrapper around the bit you're not using for as long as you can. We finish our big bales in about a week, but even then they have ben known to rot before we get to the end.
 
Thank you all, for the explanation

So black mould/slime is bad but white is OK?

I'm on Mainbale (small bale) at the mo. Lovely stuff but expensive to feed. Ponies LOVE it : )
 
Takes me around 10 days to finish a small square bales onfly feeding one horse on a half and half with hayt basis.

I take it cimpletely ut of the wrapping and it doesnt go off at all it actually dries out better.

Nikki xxxx
 
It certainly doesn't have to be eaten within 7 days but it really depends on what quality the haylage is, where it comes from etc etc. But if a bale has any mould at all on it when it's opened (which is shouldn't) it's not going to last long at all.

Rule #1 as far as I'm concerned is to get the bale completely unwrapped asap. The very best way to deal with it is to have it indoors on a pallet so that air can circulate and take ALL of the wrapping off (the bottom can be left on if it's difficult to remove) that way the moisture can float off into the atmosphere rather then getting trapped between the wrapping and the bale which causes it to rot. I do this with mine and a mini heston bale (which are the medium square bales) can last me up to 3 weeks or more. Also a great tip is to have it standing on the narrow end so you are taking a fresh slice off the top each time!.

Black mould is definitely bad and I always try to remove the white mould if there is any. But at the end of the day it all comes down to quality. My currently supply could last up to 3+ weeks, previous suppliers have lasted days before they've started to "turn". My current supply comes from high up on the hills in a very rural location and I seriously think that the fact that it's coming from an area like this means it's not exposed to much dust, pollution etc before its bailed is why it lasts longer.
 
From a veterinary perspective old haylage is a nightmare. Best case scenario your horse will get a bit of mild colic or diarrhoea, worst case scenario they will get botulism because the warm moist environment is a perfect habitat for clostridium to grow. Botulism causes flaccid paralysis and is often fatal!

So if you find any mouldy or warm bits in your bale throw them out.

Hope thats helpful!

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