The effects of moisture at baling and wrapping delay on storage characteristics of annual ryegrass round bale silage

Moisture concentration and time between baling and wrapping round bale silage impacts silage quality and aerobic stability. The objective of this study was to observe the effects of wrapping delays of 0, 1, 2, or 3 days on the nutritional quality and storage characteristics of annual ryegrass (Lolium multiflorum) silage baled at two levels of moisture (30 ± 9.5% [DRY] or 74 ± 0.8% [WET]). The DRY (n = 18) and WET (n = 20) bales were assigned as replicates and wrapped by pasture quadrant, then stored for 85 d. Crude protein, ADF, NDF, and ADICP of silage were greater (P < 0.01) for DRY than WET. Wrapping delays did not change bale weight or CP , but DM concentrations decreased linearly (P = 0.03) and ADF, NDF, and ADICP increased (P = 0.02) linearly with wrapping delay. Maximum temperature of DRY was greater (P = 0.01) than WET and increased linearly with wrapping delays (P < 0.01). Changes in the fermentation profile of WET bales with delays in wrapping indicated clostridial activity occurred, which will likely result in reductions in voluntary intake by livestock. Based on these results, ryegrass fermentation patterns and nutritional quality show a decline with each day delayed before wrapping with WET silage.