Your weekly glimpse into research in action at Southern Dairy Hub.
Insights
Feeding
No changes to feeding levels at this stage, but we're stepping up our monitoring of pasture covers and will likely reduce in-shed feed as pre-grazing covers continue to increase.
With ryegrass seedhead emergence very noticeable, keeping on top of residuals will be critical to ensuring good-quality pasture in the next round.
Five Future paddocks and four Standard paddocks have been stepped over for conservation, with cutting hopefully to take place this week. Buffer zones from the wintering paddocks will also be cut and baled.
Conservation
We made a conscious decision to continue with in-shed feed for the Standard herds, despite having paddocks shut for conservation. We need approximately 2,000 bales of baleage for winter and spring. Given the current PKE price (41c/kg DM), predicted baleage prices (up to 55c/kg DM) and climate predictions, we believe it will be more cost-effective and efficient to make as many bales on farm as possible rather than relying on the market for this feed.
Given the current changeable weather conditions, we're also investigating the value of including an inoculant in the baleage.
Mating
Mating commenced on 2 November, with a big first day. However, we expect submission rates to settle to more normal levels as mating progresses.
The first group of 31 cows requiring cycling intervention has been identified, with CIDRs due to come out on 6 November. The next group is planned to be identified for intervention on 13 November.
Cropping and regrassing
We're excited to report that cultivation of our winter paddocks began on 1 November, with the springer paddocks sprayed out on 5 November.
Farm System Description
Standard herd: average BW Southland herd stocked at 3.2 cows/ha at peak, up to 180 kg N/ha and wintered on swedes & kale
Future herd: higher genetic merit herd (127 BW difference) stocked at 2.5 cows/ha at peak, up to 180 kg N/ha and wintered on baleage
If you have any questions about this week's HubWatch, please contact our team.

