Fermentation profile, chemical composition, and aerobic stability of cassava shoots silages with cactus pear

Abstract

The aim was to evaluate the effect of the cactus pear levels (0, 15, 30, and 45%) in cassava shoot silages on the fermentation profile, chemical composition, and aerobic stability. Four treatments were tested with five repetitions, totaling 20 silos. The inclusion of cactus pear in cassava shoots silages promoted an increase in gas losses (P < 0.001), buffering capacity (P < 0.001), pH (P = 0.033), mineral matter (P < 0.001), total carbohydrates (P < 0.001), non-fiber carbohydrates (P < 0.001) and a decreasing in dry matter (P < 0.001), organic matter (P < 0.001), ether extract (P = 0.002), and crude protein (P < 0.001) content. A quadratic effect was observed for effluent losses (P < 0.001), with greater effluent losses (94.78 kg/t natural matter) obtained with the inclusion of 30% cactus pear in cassava shoots silages. Cactus pear inclusion in cassava shoots silage promoted a reduction in the pH during oxygen exposure (P = 0.008). Including cactus pear in up to 45% of cassava silage, shoots cause changes in the fermentation and nutritional characteristics. However, values found in the silages are by good quality standards.