Losses are Affected by Moisture, Temperature, and Time
Most of the dry matter and quality losses that occur during storage are due to molds and bacteria that consume nutrients contained in the hay. These microorganisms generate heat that causes chemical reactions and additional nutrient loss. In extreme cases, the heat generated by molds and bacteria can result in fires, destroying the hay and the surrounding structures. Molds and bacteria grow and reproduce faster if the hay is warm and moist, and, of course, the more time they have to work, the more damage they can do.
In general, microorganism-caused losses are lower at lower temperature and moisture, and are lower for shorter storage periods. Since most hay is stored outdoors or in structures that are not heated or cooled, storage temperature follows outdoor temperature and is beyond your control. Hay harvested late in the season and consumed during the winter months is stored for a relatively short time at relatively low temperatures and should have minimal losses. Hay harvested early in the season and stored into winter will be subject to some warm temperatures before winter arrives and is likely to have greater losses. The greatest losses can be expected for hay that is stored through winter into the following spring and summer. Oklahoma State University publication #1716, Round Bale Storage, indicates you can expect losses after 12 to 18 months of storage to be twice as great as losses after nine months of storage.
:lol:
