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The Dairy Bulletin - August 2011
Northern Irrigation and Southern Riverina
"Courage doesn't always roar. Sometimes courage is the quiet voice at the end of the day saying, 'I will try again tomorrow'." Mary Anne Radmacher
The Dairy Bulletin is produced by the DPI Dairy Services Branch
Inside this issue:
- Successful Silage
- Increase in environmental mastitis
- Plan ahead for fertility
- Focus Farm Update - Colin and Ross Read
- Monthly Reminders
- What's On
Successful Silage - 1 : When to Wrap and Transport Baled Silage
Frank Mickan, DPI Ellinbank
Many farmers and contractors ask themselves 'how long after baling can I delay wrapping without causing losses?' and 'when should I transport wrapped bales after baling?' says Frank Mickan, Pasture and Fodder Conservation Specialist with the Dairy Services Branch, DPI Ellinbank.
Wrap bales A.S.A.P. Plant respiration (breathing) and proteolytic processes (protein breakdown) continue after mowing. Plant respiration continues in the bale while oxygen and plant sugars are present, thereby prolonging the drop in pH levels required, if wrapping the bales is delayed for too long. While the plants are still respiring, both energy and dry matter is being lost.
The sooner the bale is wrapped, the lesser the dry matter and nutritive losses will be. Bales should be wrapped within two - three hours of baling. If the inside of the bales are warming energy is being lost, which ultimately means that the value of the silage is declining, and money is being lost. Bales left unwrapped for several hours, especially if loosely baled, will be hot within hours. This will result in a lot of energy and value being lost.
Energy Loss = $$$ Lost
Combined baler/wrappers (where the wrappers are behind the baler) and integrated baler/wrappers (where the baling chamber is also used for wrapping), are ideal in that bales are immediately wrapped after baling, thereby reducing losses in energy from long periods of exposure to oxygen. However, these wrapped bales must then be moved without damage to the plastic film. How to transport wrapped bales is discussed later
hen forage is being baled by machinery separately to the wrapping process, they should ideally be transported to the storage site and then wrapped, or wrapped in the paddock within one or two hours in either case.
Transportation - when and how?
Once bales are wrapped, some machinery representatives advocate shifting bales straight away before the plastic finally seals; while others recommend leaving the bales for several days to weeks, until they have "cooked" or fermented. Who is correct?
There is very little research into when bales should be transported after wrapping. However, one Norwegian experiment offers some insights. Using a Vicon RF 130 Balepack, grass bales were produced at three different dry matter (DM) percentages: an immature (leafy) crop with 16.6 per cent DM; a more mature crop two weeks later at 24.5 per cent; and a similarly mature crop wilted one day to 45.0 per cent DM. As the 16.6 and 24.5 per cent DM crops are far wetter than what is recommended for Australian condition, the results are not included in this article.
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Figure 1: Silage bale grab |
All of the bales, except the control group, were wrapped with six layers of white plastic immediately after baling. Half of the wrapped bales remained in the paddock for 4 - 5 days before transportation, while the other half were transported 300 m (a short distance in most Australian situations) immediately after wrapping to a storage site. Four different implements were used to transport the wrapped bales:
- Dalen silage bale grip 1591
- Kverneland Silagrip 7700 with lifting tubes fitted with two rollers
- Trailer, loaded and unloaded by the Kverneland Silagrip
- Bale fork with three tines (spikes), with the holes being immediately patched with bale tape.
The control and unwrapped bales were transported immediately after baling and were wrapped as above with a Kverneland Silawrap UN 7558 at the storage site.
Table 1 shows the effects of the different transportation equipment on the mould growth and wastage of the wilted bales (45 per cent DM), when transported immediately after baling.
The transport of silage bales prior to wrapping resulted in bales with the least percentage of mould and wasted silage. Transportation using the rollers, and with the trailer loaded by the rollers, gave the most gentle handling of the wrapped bales. The bale grip machine damaged the plastic slightly more than when using rollers, as seen by the increased amount of wastage and mould growth (Table 1).
| Transport Equipment |
Bale weight (kg) |
Wasted Silage (%) |
Surface Mould (% area covered) |
|
|---|---|---|---|---|
| Bale ends | Bale sides | |||
| Source: Adapted from A.T. Randby and T. Fyhri (2005) | ||||
| Unwrapped | 646 | 0.1 | 0.3 | 0.3 |
| Bale Grip | 604 | 1.6 | 0.4 | 2.4 |
| Rollers | 659 | 0.9 | 0.5 | 2.3 |
| Trailers | 645 | 0.8 | 0.4 | 1.8 |
| Fork / Tines | 645 | 1.1 | 4.3 | 1.5 |
The results show that using the fork/tines was the most disruptive method, with mould in the bale ends higher and side moulding about average of all equipment types.
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Figure 2: Kverneland SilaGrip |
For optimum quality, silage bales should be wrapped as soon after baling as possible to minimise energy losses and losses in nutritive value. When baling and then transporting the bales to the storage site, it is important to wrap the bales as soon as possible. If baling and wrapping in the paddock in the same operation, the bales should be transported within a few days. It is essential to check the condition of the plastic wrap and patch any holes immediately.
Sucessful Silage - 2: What are Aerobic Spoilage Inhibitors?
By Frank Mickan, DPI Ellinbank.
The many years of research into silage additives has resulted in many thoroughly researched and robust products available on the marketworldwide. These have been confidently used in Europe, the United Kingdom and in the USA for many years, and are now viewed as another step towards ensuring silage undergoes a satisfactory fermentation. It is only in recent years that some Australian farmers and many professional contractors have started to use additives regularly, although some are still sceptical.
There are three main types of silage additives:
Fermentation enhancers or stimulants: (inoculants, enzymes and sugars) promote more rapid fermentation and consequently a faster drop in pH levels (i.e. increased acidity), which helps to preserve the crop more quickly, reducing dry matter and quality losses.
Anaerobic1 fermentation inhibitors: (organic acids, buffered acids, specific sulphur-bearing compounds + amylase2) reduce or prevent fermentation by naturally occurring bacterial groups in the forage.
Aerobic3 spoilage inhibitors: (organic acids, buffered acids, special purpose inoculants, non-protein nitrogen, sulphur-bearing compounds + amylase) delay the onset of silage spoilage (through heating, yeast and mould growth) by substantially slowing the effects of air entering the silage upon opening of the stack.
This article will discuss aerobic spoilage inhibitors. Aerobic spoilage is the spoilage of silage by undesirable microorganisms (i.e. yeast, mould and bacteria), upon exposure of the silage to oxygen at feed out. Once the silage is exposed to oxygen, carbon dioxide, heat and water are produced and mould growth develops.
In the past, particularly in Europe and the United Kingdom, acids and buffered acids (a safer option which are much more user friendly to man and equipment), have been very successful in reducing aerobic spoilage at feed out. However, other types of additives have come onto the market in recent years to do the same job using different modes of action.
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Figure 3: Poor compaction |
Why the need for aerobic spoilage inhibitors? Once most silage stacks are open to the air at feed out, the dormant 'undesirable' microorganisms (yeasts, mould spores and acetic acid producing bacteria) 'wake up' and start consuming the residual plant sugars and the lactic acid produced by the favourable bacteria when the fodder was first ensiled. The build up of the undesirable microorganisms during ensiling is kept low if the ensiling process was rapid at harvest, contained plants of high sugar contents, was well-rolled and sealed airtight soon after harvest.
If however, only ONE of these ensiling management practices was less than ideal, such as large quantities of air being trapped in the stack due to poor compaction (see Figure 3), the undesirable microorganisms will use the available oxygen to greatly increase in number and will then become dormant. The mould then forms spores over the storage period.
Upon opening the silage, their already large populations of microorganisms increase very quickly, consuming the residual sugars and breaking down the lactic acid. The result of which is carbon dioxide (not visible), heat and water (seen as steam arising from the stack or moisture under the plastic sheet) and mould growth (see Figure 4 - mould and steam in maize silage). The activity of the undesirable microorganisms also results in large losses of dry matter and energy, and the breakdown of the true protein into lesser products.
A recent advance in controlling aerobic spoilage is a bacterial inoculant containing Lactobacillus buchneri 40788. The '40788' refers to a specific strain of L. buchneri, which has been shown to be most effective in doing the job. It is still unclear as to how it completely achieves the end result of delayed aerobic spoilage deterioration, but it is known to break down some of the lactic acid into acetic acid, which in turn inhibits yeast growth, the main culprits in stack heating and subsequent mould growth.
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Figure 4: Steam and mould caused by aerobic spoilage |
This bacteria on its own and sometimes mixed with other bacteria, will usually delay the onset of aerobic spoilage. It is applied at ensiling, as are other inoculants, but works best if well-established, good ensiling practices are followed. L. buchneri will not prevent silage spoilage deterioration in stacks where the plastic has had holes in it for many days.
The L. buchneri inoculant is particularly useful in maize and whole crop cereal silages cut at the soft dough stage. It is useful in silage stacks where the feeding face is too wide for the feed out rate and farmers will know this by the presence of heat and mould in previous years. I'm not advocating this, but L. buchneri may cover up poor face management, such as a loose face silage left at the stack base or where silage is left in a TMR overnight. However, the effective period of delayed spoilage achievable from using L. buchneri will be substantially reduced compared to well-managed silage operations, due to the increased exposure to oxygen.
Another product that contains sulphur compounds and amylase is a fermentation inhibitor that also has the effect of being an aerobic spoilage inhibitor at feed out. There are other products purporting to act as aerobic inhibitors that may or may not work. It is best to ask the product salesman to provide independent research to back up the claims made. If you are convinced to buy the product you can test its effectiveness at feed out. There should be no heating or mould growth for at least 2 - 3 days after opening, if not longer.
Aerobic spoilage can cause a significant reduction in the dry matter and energy content of the silage. This can be delayed and reduced with the use of aerobic spoilage inhibitors. However, aerobic spoilage inhibitors are not a substitute for good ensiling practices, which should always be followed regardless, to ensure an optimum product at feed out.
Footnotes
1 Anaerobic: requiring, living in, or caused by the absence of oxygen
2 Amylase: enzyme that catalyses the breakdown of starch into sugars
3 Aerobic: requiring, living in, or caused by the presence of oxygen
Environmental Mastitis Increasing
Larger herds, higher stocking rates, heavy traffic areas on laneways and around troughs, and the use of calving pads are all contributing to an increasing incidence of environmental mastitis caused by Streptococcus uberis bacteria.
Dairy Australia's Countdown Downunder project leader, Dr John Penry, said mastitis caused by Strep. uberis had been increasing in Australia and New Zealand to the point where 60 to 70 per cent of mastitis infections where a pathogen can be cultured in the lab, are caused by the bacteria.
"Strep. uberis is found in cattle manure and can survive for up to two weeks in fresh dung or contaminated mud and straw," Dr Penry said.
There are a number of factors that are contributing to the growing prevalence of Strep uberis infections.
"The management of dairy herds has changed significantly in recent years, creating an environment where cows have increased exposure to Strep. uberis," he said.
"Farms are running larger herds on bigger farms and using higher stocking rates, resulting in heavy traffic areas such as laneways, gateways and around water troughs. Management changes also now include calving pads and loafing areas on some farms.
"Transition management now means we can have cows dripping milk before calving. The teat canal is open when the cow lies down to calve and is exposed to mud and manure."
The key to controlling Strep. uberis involves minimising environmental exposure and controlling the cow to cow transmission.
Dr Penry said Strep. uberis needed to be controlled across three stages of the lactation - at drying off, over the transition period and during lactation.
At drying off cows should be treated with an antibiotic dry cow therapy to remove existing infection and prevent infections early in the dry period before the teat canal seals.
During the second stage - transition and calving - the aim is to minimise the exposure of susceptible cows to faecal material and maximise cow immunity. Most infections occur within the first few weeks of calving when a cow's natural defences are low and the udder has been in contact with mud and manure during calving.
"It's important to ensure that cows are milked as close to calving as possible and to monitor closely for signs of clinical mastitis," Dr Penry said.
During the third stage -lactation -the aim is to minimise teat end damage and reduce the incidence of bacteria on the teat skin. Important practices for preventing the spread of infection include putting cups on clean dry teats and taking cups off carefully, post milking teat disinfection and milking machine maintenance.
"It's worth talking to your advisor about environment mastitis as an effective control program can take more than a year. Each control program needs to be tailored to an individual herd as exposure to infection varies between farms," Dr Penry said.
The Countdown fact sheet What are the keys to controlling Strep. uberis mastitis in dairy herds is available on: www.dairyaustralia.com.au/strep-uberis or contact Countdown Downunder, telephone (03) 9620 7283.
Countdown Downunder is an example of your levy at work. For more information on this and other examples of your levy at work visit www.dairyaustralia.com.au
Focus Farm in the Spotlight
The Murray Dairy Focus Farm Project is well underway. Colin and Ross Read's dairy farm business at Toolamba West is the first to come under scrutiny as they open up their business to their support group and to the broader dairy industry.
The aim of the Focus Farm Project is to help farmers better understand their farm business systems, to analyse the impact of on-farm development and decision making options including considerations pertaining to risk management.
Each Focus Farm develops objectives and focal areas specific for their business which might relate to production, financial management or resource management.
The Read brothers have worked through the worst drought in living memory and are now confronted with many decisions about what form their business might take into the future.
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Colin and Ross have a number of goals that they want to achieve in 2011/12 including:
- To operate a profitable and efficient dairy farm business in 2011/12
- Succession
- Transition
- Diversification
- To set up their dairy business for the future considering:
- To deliver a satisfactory work/life balance for all the people involved in the business
The Focus Farms are supported by an experienced farm consultant who facilitates a Support Group consisting of local farmers and service providers who have been invited to participate by the Focus Farm owner(s) to help them achieve their goals and objectives.
Some Support Group members are information and skills providers, some contribute by passing on their experience, and others might bring a different way of looking at things. All have the potential to get as much out of the process as they put into it!
The Read's have put together a Support Group of 25 people with a broad range of experience in the dairy industry, whom they are confident will help them achieve their goals. The Support Group includes farmers, a veterinarian, an accountant, a field officer, a Dairy Services Branch representative, a lawyer, a banker and a couple of agronomists as members of their support group.
When Colin and Ross heard about the focus farm project they thought that it was an opportunity for both them and the industry. "We have done lots of different things. Now we want to know what might be the best way forward for our business," considered Ross.
While the Support Group plays an important role in providing additional input into the decision making and management process, Ross and Colin remain firmly in control of their business.
The Support Group is like having additional sets of eyes looking at your business on a regular basis. "When you have been doing something for years, someone can come onto the farm and say 'Why are you doing it that way?' when you have been looking at an issue for years and never thought of tackling it in a different manner."
Colin and Ross had their first support group meeting in June and their second meeting in July. As well as the monthly meetings with their Support Group, the brothers plan to have a couple of open days on their farm during the year to work on their goals.
Monthly Reminders
Pastures
- Don’t take your eye off the ball with grazing management. Make sure a residual of 4-6 centimetres is being maintained and that the rotation matches pasture growth rates.
- Consider the use of nitrogen to boost early pasture growth. The response will take about 4-6 weeks.
- Think about spring sowing options for pastures that have failed to establish. Are you missing out on valuable fodder production from those paddocks?
Stock
- Monitor cows closely prior to and post calving and maintain good cow nutrition to avoid milk fever and other metabolic diseases.
- How are the yearlings going? They're still a couple of months off joining. A timely drench and a diet that meets their requirements will help to keep them growing.
- Ensure calves for slaughter are not treated with antibiotics or fed milk containing antibiotic residues. If it does happen, observe withholding periods.
Business
- Cash flow and equity position will be the biggest drivers of decisions at the moment. Do you have a good understanding of your business' financial position? Get someone to help you work through these issues.
- Consider all members of the family during these busy times. Make time to talk about other issues besides which cows are calving or which paddock they are going into.
NCDEA Courses
Beginning in September, the NCDEA are running two courses:
Manage integrated crop and pasture production (Diploma)
Getting the most out of what you grow and what goes down the cow's throat
Design and Manage the Enterprise Quality Management System (Advanced Diploma)
The process of designing and managing the quality management system for a dairy farm.
For more information please contact Carol McFadzean, telephone (03) 5824 5535 or email cmcfadzean@ncdea.edu.au
Want to learn computer skills from the comfort of your own farm office?
The National Centre for Dairy Education Australia at Tatura is offering the Computer School.
The Computer School is comprised of two short courses designed to improve computer skills. The course is run out of your own home or office, and is backed up by people who understand both farming and learning.
At the completion of each course you will receive a certificate of attainment in nationally recognised agricultural qualifications.
For more information please contact Peter Juers, telephone (03) 5824 5504 or email pjuers@ncdea.edu.auAny feedback or comments are welcomed by the editor Leah de Vries (03) 5833 5223. For previous issues of the Target 10 Communicator go to our website www.dairyextension.com.au
Published by the Department of Primary Industries, Farm Services Victoria, Dairy Services Branch, July 2011
© The State of Victoria, 2009
This publication is copyright. No part may be reproduced by any process except in accordance with the provisions of the Copyright Act 1968. Authorised by the Victorian Government, 1 Spring Street, Melbourne 3000 ISSN 1839-2008
Disclaimer: This publication may be of assistance to you but the State of Victoria and its employees do not guarantee that the publication is without flaw of any kind or is wholly appropriate for your particular purposes and therefore disclaims all liability for any error, loss or other consequence which may arise from you relying on any information in this publication. For more information about DPI go to www.dpi.vic.gov.au or call the Customer Call Centre on 136 186.
