Heating occurs in all hay above 15 percent moisture, and it generally peaks at to F in three to seven days with minimal risk of combustion or forage quality losses. Then the temperature in a stack should decrease to safe levels in the next 15 to 60 days, depending on bale and stack density, ambient temperature, humidity and rainfall the hay absorbed.
Ideal hay curing weather has less than 50 percent relative humidity and some wind. Fires can damage or destroy hay, barns and equipment, and cost producers thousands of dollars. Producers who suspect a fire could develop should spread the bales in an area away from other feeds and buildings.
Temperatures above F in hay mean a fire is imminent. The smell or sight of smoke means a fire is burning somewhere in the hay. This would expose the overheated or smoldering hay to oxygen and may result in a fire raging out of control. Producers should have a hay sample tested if they are unsure whether it had too much heat damage to be used as feed. Extension and Ag Research News Accessibility.
If you detect a slight caramel odor or distinct musty smell, chances are your hay is heating. At this point, checking the moisture is too late; you'll need to keep monitoring the hay's temperature. However, some temperature tolerant fungi i. Mold growth can be recognized initially by the presence of the mycelium white growth in the bale , and their spores whitish dust once they arrive to the reproductive stage.
Mold proliferation further decreases the nutritive value of the forage by using up the remaining sugars and even some structural carbohydrates. In addition, some are capable of producing toxins that are deleterious to livestock.
Moisture concentration at baling is the most important factor affecting spontaneous heating, but it can also happen however in hay that gets wet during the next season. Hay that was baled under optimum conditions the previous year, is at greater risk when water activity increases in the spring, since most storage sugars responsible for heat production had been spared.
These two advantages can be an incentive for farmers to harvest hay at higher moisture concentrations. Air presence though is the key component for heating to occur. If there is enough oxygen under these conditions spontaneous combustion may occur. Normally, spontaneous combustion is generated near the outside of the bale or haystack because oxygen concentration is higher. Research conducted at Kansas State University to investigate changes in temperature during bale storage showed that hay baled with the greatest moisture concentration exhibited more intense and prolonged heating than drier hay Table 1.
The researchers also reported that the pattern of spontaneous heating for bermudagrass was similar to alfalfa hay. Source: Coblentz et al. More in depth information about this article can be found at the ResearchGate website. Fact sheet on Aphanomyces Root Rot of Alfalfa. During periods of drought, it is important to aware of the factors that can be a concern during these conditions, specifically nitrates and prussic acid. It is important to take precautions when using feeds that could contain one or both compounds.
Personal safety can be easier said than done when running on little sleep and working through the thick of harvest. Learn some important safety tips to keep you and your operation safe during this busy time of the year. Oxygen Infiltration Moisture concentration at baling is the most important factor affecting spontaneous heating, but it can also happen however in hay that gets wet during the next season. Table 1. Heating of Bermudagrass hay made at five concentrations of moisture. Heating Factors Factors that contribute to increased heating include: Bale density: Increased bale density increases spontaneous heating due to larger quantity of material in each bale and reduced heat dissipation.
Bale density is affected by the baling machine, the experience of the operator, and the hay type. Johnson Every farmer has heard stories of someone affected by a hay fire. Check fresh hay daily. If there is a distinct musty smell or a slight caramel odor, there is the likelihood that the hay is heating — keep monitoring the temperature.
Prior to entering a barn place long planks on top of the hay. Always tie a rope around your waist and have another person on the other end at a safe location to pull you out should the surface of the hay collapse into a fire pocket. Know the composition of the feed — hay treated with preservatives can be a dangerous combination.
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