The wet summer of 2013 was helpful for pastures, but made for a largely late-maturity, low-quality hay crop. Producers weren’t able to get in the hayfield due to wet field conditions or there was another impending rainfall in the immediate forecast. Sound familiar?
Although this may not sound like that big of a deal, it certainly is. In my opinion, this is the most important “boots on the ground” issue for any beef cattle operation, particularly cow-calf. Knowing your forage nutrient quality is paramount information for cattle welfare and operation profitability.
Simply put, some of those late cuttings in 2013 produced the equivalent of low-grade straw. Mix that with a cold winter, and cows dropped serious weight. In some cases, cows died from compaction and other complications.
Although maybe not as extensive and widespread, this past summer resembles the one of 2013 in the eastern end of the region at least. A hay or baleage analysis is your best friend going into late fall and winter. Lactating cows eating poor-quality hay are in danger of dropping energy stores and not breeding back. Cows in peak lactation require 12 percent protein and 60 percent TDN (energy estimate – total digestible nutrients) to supply nutrients for themselves (maintenance), their calves (milk) and the next calf crop (breeding season). Even average hay of 10 percent protein and 55 percent TDN won’t get the job done.
A late-cut forage could easily yield 7 percent protein and 48 percent TDN or worse. For comparison, straw is 3.5 percent protein and 41 percent TDN. Even dry cows eating low-quality hay during periods of cold weather is a quiet profit killer, particularly for the 2- and 3-year-olds.
If they lose a body condition score (80 to 100 pounds) prior to calving, it will be very costly and difficult to get them ready for rebreeding to say the least. In a lot of cases, this is when producers lose the most money.
Once you have your forage analysis, develop your nutritional game plan. Planting annuals is great, but a backup plan is a must. Work with your available extension resources and get ready now. 
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Jason Duggin
- Beef Extension Specialist
- University of Georgia
- Email Jason Duggin
