With increased feed costs, producers are looking to refine management techniques for optimum feeding. Pioneer recently invested in an infrared camera that shows heat in the silage face. This technology shows several qualities about the silage in the bunker. With this camera, Pioneer professionals can show producers if silage was packed properly, if the method for feeding silage from the … Read More
Heat Stress and Nutrition
As we head into the summer months and temperatures begin to rise, producers need to monitor feed rations. Inevitably, dairy cows will go through an intake depression. Bill Mahanna, coordinator of global nutritional sciences for Pioneer, says we need to pay close attention to our starch digestibility – how much effective fiber is in the ration. Producers need to have … Read More
Biology of Hay and Haylage Drying
With rising hay prices, growers are looking to management practices to achieve a high-quality crop. Bill Mahanna, coordinator of global nutritional sciences for Pioneer, discusses alfalfa management and suggests growers refine alfalfa curing practices to maintain integrity of harvested hay. Rapid, uniform curing of alfalfa is most desirable. However, recent research reveals forages don’t dry at a uniform rate. Proper … Read More
Managing Forage Quality
Dr. David Miller, director of alfalfa research for Pioneer, talks about the importance of forage quality. Forage quality has several definitions, depending on whether you are a beef producer or a dairy producer. Forage quality cannot always be expressed through a number, but rather how well an animal will perform when it is fed alfalfa, says Miller. Achieving high forage … Read More
Alfalfa Spring Growth, Genetics and Management
Best practices and cutting management will provide growers with an optimum alfalfa crop, says David Miller, director of alfalfa research for Pioneer. With a slow spring green-up, Miller takes a look at the impact of a cold winter on alfalfa as well as alfalfa genetics and management. Growers who tend to harvest late in the fall may be seeing more … Read More
PEAQ and RFQ
The PEAQ (Predictive Equation for Alfalfa Quality) method was developed around the relative feed value (RFV) which looks at the quantity of fiber. Dr. Bill Mahanna, coordinator of global nutritional sciences for Pioneer, takes a look at determining not just the quantity of fiber but the digestibility of that fiber through RFQ or relative feed quality testing. Mahanna also comments … Read More
Pioneer's Integrated Forage Program
Managing the gaps in today’s agriculture can be an issue, says Dr. Bill Mahanna, coordinator of global nutritional sciences for Pioneer. When visiting an operation, several factors come into play before a crop becomes feed. Pioneer can offer expertise to deal with the full continuum – managing the gaps between growing and cutting the feed to packing the silo and … Read More
Pioneer Inoculant Products for Different Crops
Why does Pioneer have so many different silage inoculants? Pioneer microbiologists have focused on bacterial strains unique to each crop. Bacteria have special niches that they fill. Like humans in a room, some like it a little colder or warmer – bacteria works much the same way, designed for a specific environment. Dr. Bill Mahanna, coordinator of global nutritional services … Read More
Value of Starch in Corn Silage
Along with higher corn prices, the value of corn silage has tracked notably higher. The industry used to reference corn silage values at “a penny a pound” or $20 per ton. However, the higher corn market and costs related to silage harvest have boost corn silage values in upwards of $50 per ton, says Dr. Bill Mahanna, coordinator of global … Read More
Role of Yeast in Unstable Silages
While yeast is a common ingredient in feed rations, including yeast in silage can cause stability issues, particularly when there is significant variability in the corn crop, says Dr. Bill Mahanna, coordinator of global nutritional services for Pioneer Hi-Bred. An increasing amount of yeast can impact digestibility and palatability of the silage, but more importantly yeast can “heat up” the … Read More