Hay quality is a cornerstone of profitable livestock production. High quality forage supports animal performance, milk yield and overall herd health. Even when growers do everything right in the field, preserving that quality through baling and storage remains one of the biggest challenges in forage management.
Weather delays, price fluctuations, tight harvest windows, variable moisture and storage conditions and more often compromise hay before it is fed. The result is nutrient loss, spoilage and reduced feed value, all of which directly impact profitability. Preservation strategies that support wider baling windows and better microbial control are becoming increasingly important.
To help manage these risks, more producers are turning to biological preservation tools such as natural, hay specific inoculants designed to reduce spoilage, protect dry matter and maintain forage quality during baling and storage. These tools provide greater flexibility at harvest while helping preserve nutritional value from the field to the feed bunk.
Why Hay Quality Matters
Poor quality hay lowers intake and energy supply, affecting milk production, weight gain and overall animal health. Mold contamination reduces palatability and may introduce mycotoxins. From an economic standpoint, every percentage point of dry matter loss represents lost feed value. When losses are compounded across harvest, storage and feeding, the financial impact can add up quickly.
Hay baled too wet is at higher risk for heating, mold growth and fire, while hay baled too dry increases leaf loss and dust. In severe cases, internal bale temperatures can exceed 150°F, causing dry matter losses of 15 percent or more and increasing the risk of caramelization.1
For growers dealing with labor constraints, tight margins and demand uncertainty, protecting forage quality after cutting is just as critical as what happens in the field.
What is a Hay Inoculant?
A hay inoculant is a microbial additive applied at baling to support forage preservation during storage. Beneficial lactic acid bacteria help control spoilage organisms, stabilize bale temperature and protect color, aroma and nutrient profile.
By improving microbial control, hay inoculants also support a wider baling window, allowing growers to harvest more efficiently when conditions are less than ideal. This added flexibility can help reduce weather related stress, support equipment efficiency and protect overall forage value.
How MAGNIVA Hay Fits the System
MAGNIVA Hay is a hay specific biological inoculant formulated for the moisture and temperature conditions common during hay harvest. It contains Pediococcus pentosaceus NCIMB 12674, selected for rapid growth at low moisture levels and across a wide temperature range, along with alpha-amylase enzyme system that also provides chitinase side activity, supporting fiber digestibility while helping suppress yeast and mold development during storage.3
Unlike propionic acid, MAGNIVA Hay is noncorrosive and safe for equipment and handlers. It allows baling at up to five percent higher moisture, helping reduce leaf loss, dust and heating risk while preserving green color, aroma and nutrient density.2
For hay growers navigating unpredictable weather, labor limitations and price pressure, using a research proven biological inoculant like MAGNIVA Hay helps safeguard forage quality from field to feed bunk. The result is more consistent hay quality, reduced spoilage and a more efficient, predictable harvest that supports long term profitability.
References
1Coblentz, W. K., and P. C. Hoffman. 2009. Effects of bale moisture and bale diameter on spontaneous heating, dry matter recovery, and digestibility of alfalfa–orchardgrass hays. J. Dairy Sci. 92:2853–2874. https://doi.org/10.3168/jds.2008-1920
2 Bauder, S. 2021. Understanding hay inoculants and preservatives on “dry” hay. South Dakota State Univ. Extension. Accessed Feb. 2026. https://extension.sdstate.edu/understanding-hay-inoculants-and-preservatives-dry-hay
3 Jin, L., L. Duniere, J. P. Lynch, E. Chevaux, T. A. McAllister, J. Baah, and Y. Wang. 2015. Application of Pediococcus pentosaceus, Pichia anomala, and chitinase to high moisture alfalfa hay at baling: Effects on chemical composition and conservation characteristics. Journal of Animal Science 93(Suppl. 3):685.
Megan Smith, PhD, is a Global Forage Technical Project Manager and Hay Solutions Business Developer with Lallemand Animal Nutrition, bringing more than eight years of experience supporting forage and silage management. She holds a PhD in ruminant nutrition and silage fermentation from the University of Delaware and has a strong background in applied forage research. Megan works closely with producers, nutritionists, and industry partners to translate research and trial results into practical, on‑farm insights.
