Harvest management effects on red clover forage yield, quality, and persistence

Forage cutting management recommendations emphasize early and frequent harvests to maximize forage nutrient yields. This study was conducted to determine forage yield, quality? and persistence of five modern red clover (Trifolium pratense L.) cultivars harvested at different frequencies and stages of maturity throughout the growing season. Red clover plots were established at Arlington, Marshfield, Spooner, and Ashland, WI, in 1989 and at Marshfield, WI, in 1990. During the establishment year, forage was removed once or twice when red clover plants reached 20% bloom. Five cultivars were harvested for 2 yr after the seeding year under five harvest management systems (HMS): A = 3 summer cuts at bud stage + late fall cut; B = 3 summer cuts at bud stage; C = 2 summer cuts at 20% bloom + late fall cut; D = 2 summer cuts at 40% bloom + late fall cut; E = 2 summer cuts at 40% bloom. Cutting red clover twice at 20% bloom and once in late fall (HMS C) produced maximum seasonal forage yield during both harvest years at all locations. In the northern Wisconsin Il,cations, HMS D and E yielded the same as HMS C, while southern locations favored the earlier, more frequent cutting schedules (HMS A, B, and C). Fall harvest of red clover before the second winter did not significantly reduce forage yield in the third year. When comparing forages cut at bud stage, 20% bloom, or 40% bloom, maximum red clover yield is attained by 20% bloom. Forage quality of spring growth forage was lower than subsequent summer harvests as measured by crude protein (CP), neutral detergent fiber (NDF), and acid detergent fiber (ADF). Forages cut at bud stage had the highest concentration of CP and lowest concentration of NDF and ADF, and forage quality declined with increasing maturity. Persistence of red clover was not greatly affected by HMS, but where differences occurred, plant stands and fourth year yields were highest for management systems C, D, and E where plots were cut less frequently or at later growth stages. Current red clover cultivars should be harvested three times (2 summer cuts + 1 late fall cut) during the year when plants are between bud stage and 20% bloom stage for optimum forage yield, quality, and persistence.