Cutting grass younger and more often (multi-cut) potentially offers higher metabolisable energy, because younger grass is more digestible; as well as a higher protein content; and a higher total grass yield over the season.
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Lighter cuts are also easier to wilt, and younger grass can be easier to consolidate.
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However, shorter cutting intervals risk introducing slurry bacteria to the fermentation, if applying slurry between cuts. There is also a risk of increased buffering of the fermentation from higher residual nitrogen and protein. Together, these can increase dry matter losses, underlining the case for an additive.
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