haylage

Haylage is forage preserved by fermentation under anaerobic conditions, typically made from grasses or legumes harvested at a higher moisture content than dry hay. The forage is wilted to an appropriate moisture level and then baled or chopped and packed tightly to exclude air. It is stored in airtight conditions, commonly as plastic-wrapped round or square bales (baleage) or in sealed silos or pits.

During storage, lactic acid bacteria ferment soluble sugars into lactic acid, lowering the pH and preserving the forage. Proper fermentation results in a stable feed with a characteristic sour aroma and a pale green color; the pH is usually acidic enough to inhibit spoilage organisms.

Haylage differs from conventional hay by its moisture content and fermentation; it is typically more palatable and energy-dense than dry hay and can be easier to handle in wet climates. It is used mainly to feed ruminants such as cattle, sheep, and goats, and is sometimes offered to horses, depending on producer guidelines.

Management considerations include ensuring rapid sealing to prevent air ingress, avoiding excessively wet forage, and feeding promptly to prevent spoilage. Spoiled haylage can develop mold, off odors, or harmful bacteria, and may cause digestive upset in animals.

Advantages include reduced weather risk during harvest, better storage efficiency, and extended feeding windows. Disadvantages include higher equipment requirements for wrap and storage, vigilance for spoilage, and potential nutrient losses if fermentation is poor.