Effects of fruit and vegetable waste addition on corn stalk silage quality.

Abstract

Objective: In this study, we explored the effect of fruit and vegetable waste addition on the quality of corn stalk silage.

Methods: Corn stalks were ensiled 20 days after ear harvesting and mixed with fruit and vegetable waste (FVW) consisting of apple, orange, broccoli, and Chinese cabbage waste as 3% of fresh matter. Fruit waste consisted of solid residue obtained after juicing, and vegetable waste was collected from farms and cut into small pieces (2 to 3 cm). The materials were stored anaerobically in 20-L silo buckets and opened after 60 days of fermentation.

Results: There were significant differences in dry matter (DM), acid detergent fiber (ADF), neutral detergent fiber (NDF), total digestible nutrient (TDN), and relative feed value (RFV) levels in FVW derived from all tested raw materials (p<0.05). Corn stalk mixed with orange waste (CSOW) had the highest DM content (28.77%), lowest ADF and NDF content (47.78% and 26.62% of DM, respectively), and highest TDN and RFV content (69.21 and 133, respectively). After 60 days, there were significant differences in all chemical parameters examined (p<0.05). Corn stalk mixed with broccoli waste (CSBW) had the lowest DM loss (2.23%), and the CSOW group had the lowest NDF and ADF content and highest in vitro DM digestibility. CSBW had the lowest pH and ammonia nitrogen content, but the highest lactic acid/acetic acid ratio among the treatment groups. CSOW had the highest lactic acid content (2.27% of DM). The microbial contents of each group differed only in lactic acid bacteria counts before and after ensiling, showing a slight increase (p>0.05) and significant decreases in yeast and mold counts (p<0.05) after ensiling.

Conclusion: These findings confirmed that mixing various FVW materials, particularly orange waste, with corn stalks improved the nutritional value of silage. Adding broccoli waste resulted in better fermentation quality than the addition of other FVW materials.