Effects of fall stocking rates on naturalized cool‐season stockpiled pastures.

The potential of tall fescue (Schedonorus arundinaceus Dumort) and orchardgrass (Dactylis glomerata L.) as stockpiled forages has been documented; however, limited information describes the characteristics of other species, especially complex mixtures of cool‐season naturalized pastures. A 3‐yr study assessed the herbage mass, forage quality, and botanical composition of mixed cool‐season naturalized pastures [orchardgrass, tall fescue, clover (Trifolium spp.), narrowleaf plantain (Plantago lanceolata L.), and quackgrass (Elymus repens [L.] Gould)] in response to two stocking rates based on daily herbage allowances of 3.5% (low) or 7.0% (high) of heifer bodyweight. The stocking rate for the entire pasture area, including unoccupied paddocks during the grazing period, was 2.4 and 1.3 heifers acre−1 for the low and high treatments, respectively. Stockpiling began in August; grazing began in early November. The initial herbage mass and botanical composition were determined at the end of the stockpiling period. Herbage samples were taken throughout the fall grazing period at intervals of 11 to 19 d. The stocking rate had no effect on changes in botanical composition. Total legume percentage increased from 6% in Year 1 to 31% in Year 3 (P <.05). Herbage mass declined more quickly in Year 3 than in Years 1 and 2 (P <.05), probably because of the high percentage of legumes. As fall grazing progressed, crude protein content and in vitro true dry matter digestibility declined, and neutral detergent fiber content increased. Mixed cool‐season naturalized pastures could be used for stockpiling and grazed intensively without detrimental effects on subsequent stockpiling periods. Core Ideas: Stocking rate did not affect botanical composition, herbage mass, or forage quality.Intensive fall grazing did not affect the herbage mass quality of later stockpiling.The proportion of clover increased across 3 yr of fall grazing regardless of the stocking rate. [ABSTRACT FROM AUTHOR]