The University of Saskatchewan compared the macerated crop to traditionally crimped forage and found the drying rate to be twice as fast, regardless of whether the crop was fresh cut or had been re-wetted. The faster drying rate combined with the wider and shallower windrow produced by the macerator enables forages to dry down 4 to 6 times faster than with a crimper. Under heavy rainfall, macerated crop tends to spoil faster than conditioned forage in a windrow. Prolonged periods of rain result in a greater degree of surface bleaching and a darkening of green colour. However, as drying times are reduced, weather can be more accurately predicted.
Weather forecasts are still important, and tend to be more accurate over a shorter time period.
Therefore drying time reduction becomes the critical factor. Macerated hay is a slightly lighter green than normally conditioned crops. The plant stems are split lengthwise, and this exposes the lighter coloured interior of the stem. The overall color is a brighter green because the plant has been exposed to less sun and rain. There is a slight change in the color of pellets.