For livestock farmers and agricultural enthusiasts alike, oat hay stands as a valuable forage option, offering excellent nutrition and palatability. Knowing when and how to properly harvest this crop is crucial for maximizing its quality and yield. Unlike grain oats harvested for their kernels, oat hay is cut while the plant is still green, capturing its full nutritional potential before the energy shifts predominantly to seed production. This comprehensive guide will walk you through the essential steps and critical timing involved in successfully harvesting oat hay, ensuring your efforts result in high-quality feed that benefits your animals and your bottom line. From identifying the perfect growth stage to the practicalities of cutting and curing, we’ll cover everything you need to know to become a proficient oat hay producer.
Understanding the optimal cutting window for oat hay
The single most important factor determining the quality of oat hay is the timing of the cut. Unlike alfalfa or grasses, which often have multiple cuts per season, oat hay is typically a one-cut crop. Harvesting too early results in lower tonnage and higher moisture content, making it difficult to cure and potentially leading to spoilage. Conversely, harvesting too late means a significant drop in nutritional value, as the plant matures and more energy is diverted to developing the grain, leaving the stems and leaves less digestible and lower in protein. The sweet spot for cutting oat hay is generally when the oats are in the “milk to early dough” stage. At this point, the kernels inside the oat heads are still soft and milky when squeezed, or just beginning to firm up to a dough-like consistency. Visually, the lower leaves may start to yellow, but the majority of the plant, especially the heads, will still be green.
Cutting at this stage ensures a high concentration of digestible nutrients, including protein and energy, while also providing sufficient fiber for livestock. Delaying the cut past this stage dramatically increases the fiber content but reduces protein and digestibility. The plants will become more stemmy, and the palatability will decrease. Monitoring your crop regularly as it approaches maturity is essential. Gently squeeze a few kernels from different heads to confirm the stage of development. Weather conditions also play a significant role here, as a few days of warm, sunny weather can rapidly push the crop through the milk stage, necessitating a prompt harvest decision.
Equipment and techniques for a successful cut
Once the optimal cutting window has been identified, selecting and preparing the right equipment is key to an efficient harvest. The most common machinery for cutting oat hay includes a mower-conditioner or a disc mower. A mower-conditioner is often preferred because it not only cuts the crop but also crimps or crushes the stems. This conditioning process is vital for oat hay, as it helps break down the waxy cuticle on the stems, allowing for faster and more uniform drying. Without conditioning, the thicker stems of oats take significantly longer to dry than the leaves, leading to uneven drying and potentially mold if baled too wet. A disc mower, while effective for cutting, does not condition the hay, meaning the drying time will be extended.
Set your cutting height appropriately; typically, this means leaving a stubble height of about 3-4 inches. Cutting too low can incorporate soil into the hay (known as “ash content”), which reduces quality and can dull blades faster. Cutting too high leaves valuable forage in the field, reducing yield. Ensure your blades are sharp and properly adjusted to achieve a clean cut, which promotes faster regrowth (if applicable for a subsequent light grazing or green manure crop) and reduces stress on the equipment. Operate your machinery at an appropriate speed, matching it to the crop density and field conditions to prevent clogging or uneven cutting. Always prioritize safety by checking all equipment before use and adhering to manufacturer guidelines.
The art of curing: drying oat hay effectively
After cutting, the next critical phase is curing, which involves reducing the moisture content of the hay to a safe level for storage. For oat hay, the target moisture content for baling is typically between 15% and 20%. Exceeding this range risks spontaneous combustion, mold growth, and nutrient degradation. The drying process relies heavily on sunlight and air circulation. Immediately after cutting and conditioning, the hay is left in wide swaths on the field to maximize exposure to sun and wind. The goal is to dry the hay as quickly as possible without losing excessive nutrients from bleaching or shattering leaves.
To promote uniform drying, the hay often needs to be turned or “tedded” one or more times. A hay tedder gently lifts and spreads the swaths, exposing the underside to the sun and allowing trapped moisture to escape. The timing of tedding is crucial; it’s best done once the top layer is visibly dry but before the hay becomes too brittle, which would lead to leaf shatter and nutrient loss. Typically, tedding is done a day or two after cutting, depending on weather conditions. Monitor the hay’s moisture content throughout the curing process using a hay moisture meter. Look for a uniform green color (indicating minimal nutrient loss) and a crisp, but not brittle, feel. The leaves should still be largely attached to the stems. Avoid baling if rain is imminent, as re-wetting the hay significantly prolongs drying time and increases the risk of spoilage.
Baling and storage for long-term quality
Once the oat hay has reached the ideal moisture content (15-20%), it’s time for baling. Baling too wet will lead to spoilage and potential fire hazards, while baling too dry can result in excessive leaf shatter and loss of valuable nutrients. The type of baler used depends on your farm’s needs and storage capabilities. Common options include small square balers, large square balers, and round balers. Small square bales are labor-intensive but are easy to handle and feed out by hand. Large square bales and round bales offer higher efficiency for larger operations, requiring mechanical handling equipment. Adjust your baler settings to create dense, well-formed bales that shed water effectively if stored outdoors or maximize storage space indoors.
Key considerations for baling include driving speed, bale density, and twine/wrap application. Drive at a steady pace that allows the baler to process the hay smoothly without clogging. Ensure consistent bale density; too loose and bales will sag and degrade; too tight and they may not cure properly inside. For round bales, proper net wrap or twine application is essential to protect the hay. Once baled, immediate storage is vital. Ideally, hay should be stored in a dry, well-ventilated barn or shed, off the ground, to protect it from rain, dew, and ground moisture. If outdoor storage is necessary, use a protective tarp or specialized hay covers, and stack bales in a manner that allows water to drain away, minimizing ground contact. Proper storage prevents nutrient loss, mold, and spoilage, ensuring your harvested oat hay remains a high-quality feed source for your animals throughout the off-season.
Here’s a quick reference for key stages:
| Stage of production | Key indicator | Implication for hay quality |
|---|---|---|
| Vegetative | Pre-boot, no heads visible | Lower yield, higher moisture, very high protein |
| Boot | Head beginning to emerge from sheath | Good protein, lower yield than milk stage |
| Milk to early dough | Kernels soft (milk) to firming (dough) | Optimal harvest window: High yield, balanced protein/energy, good palatability |
| Hard dough to ripe | Kernels firm to hard | Increased yield, significantly lower protein and digestibility, more stemmy |
Successfully harvesting oat hay is a rewarding endeavor that provides excellent forage for livestock when managed correctly. The entire process, from pinpointing the ideal cutting stage to the meticulous steps of curing and baling, hinges on careful observation and timely action. By harvesting your oats during the critical milk to early dough stage, you capture the peak nutritional value, ensuring a palatable and energy-rich feed. Utilizing proper equipment like a mower-conditioner for efficient cutting and drying, followed by diligent moisture monitoring during curing, are non-negotiable steps for preventing spoilage and nutrient loss. Finally, baling at the correct moisture level and storing your hay in a dry, protected environment preserves its quality for the long term. Adhering to these guidelines will not only maximize your yield and forage quality but also contribute significantly to the health and productivity of your animals, making your efforts in the field truly worthwhile.
Image by: Pierre Bamin