![]() Two bales per field block were assigned to each combination of bale wrap (SUN or OB) and wrapping time (0, 1, 2, or 3 d postbaling), and one bale of each pair was fitted with a thermocouple placed in the geometric center of each bale. Sixty-four 1.19 × 1.25-m bales of alfalfa were made from 4 field blocks at a mean moisture concentration of 59.1 ± 4.3% with a mean initial wet bale weight of 473 ± 26.4 kg. A secondary objective was to evaluate a prototype bale wrap containing an O2-limiting barrier (OB) against an identical polyethylene wrap without the O2 barrier (SUN). To accomplish this, large-round bales of alfalfa were wrapped in plastic film within 4 h of baling (d 0), or after delays of 1, 2, or 3 d. Our objectives were to test the effects of delayed wrapping on silage fermentation, storage characteristics, and the nutritive value of baled alfalfa silages. The production of baled silage is attractive to producers because it offers advantages over dry hay, particularly by limiting risks associated with wet or unstable weather conditions. Based on these results, ryegrass fermentation patterns and nutritional quality show a decline with each day delayed before wrapping with WET silage. Changes in the fermentation profile of WET bales with delays in wrapping indicated altered fermentation and increased pH which will result in reduced shelf life as well as clostridial activity occurred with greater butyric acid content with possible reduced intake by livestock. Maximum temperature of DRY was greater (P = 0.01) than WET and increased linearly with wrapping delays (P < 0.01). 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. Crude protein, ADF, NDF, and ADICP of silage were greater (P < 0.01) for DRY than WET. The DRY (n = 18) and WET (n = 20) bales were assigned as replicates and wrapped by pasture quadrant, then stored for 85 days. The objective of this study was to observe the effects of wrapping delays of 0, 1, 2, or 3 days on nutritional quality and storage characteristics of annual ryegrass (Lolium multiflorum) silage baled at two levels of moisture (30 ± 9.5% or 74 ± 0.8% ). Moisture content and time between baling and wrapping round bale silage impacts silage quality and aerobic stability.
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