Hay preservatives are additives that reduce hay drying times by enabling manufacturers to bale hay in greater moisture content. The function of forage preservatives would be to reduce losses because of heat and molds after baling. 

The quantity of preservative required will be based on the moisture content of the forage in the swath. There are 3 kinds of hay preservatives listed below:

hay preservatives

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Organic acids – Once implemented, organic acids create an acidic environment (low pH) which isn't conducive to mold or bacterial development. Normally, very low pH doesn't affect hay intake.

The two chief kinds of acids which are used as preservatives are acetic acid and propionic. Propionic acid is better at controlling fungal and mold growth and is more common. Mixing both acids has turned out to be rather powerful.

These acids may be corrosive to the haying equipment if used in their pure form. Buffered acids tend to be less corrosive but are far less powerful.

Bacterial inoculants – Bacterial inoculants are much like silage inoculants. Most include lactic acid-forming bacteria that compete with mold forming organisms and also help preserve forage quality.

Some inoculants include combinations of enzymes and bacteria. The part of the receptor would be to divide plant cells, which makes more cellulose and starch readily available into the lactic acid-forming bacteria.

Anhydrous ammonia – Anhydrous ammonia is much more commonly utilized to enhance the feeding value of chaff and straw. Anhydrous ammonia binds to moisture, reducing the accessibility to mold and bacteria.