Cassava pulp as corn silage sealer under different levels and fermentation periods

Abstract

Corn silage serves as a common livestock feed owing to its high energy content and digestibility, yet it faces challenges from spoilage and suboptimal fermentation during production. This study examined the effects of cassava pulp inclusion (0%, 25%, 50%) as a silage sealer on corn silage across 14, 18, and 21 days of fermentation, using a 3 × 3 factorial design that combined three pulp levels with three fermentation durations under a Completely Randomized Design with randomly assigned treatments. Silage samples were analyzed for sensory qualities, pH, total soluble solids, and nutrient composition (ADL, NDF, DM & ADF), with replicates collected across different fermentation periods. Quality was assessed using a scorecard for odor, color, and structure, while recovery rates and production costs were calculated based on silage weight changes and cost per kilogram. Organoleptic tests showed high odor, excellent color, and stable structure in corn silage across treatments, with no significant effects except replication on odor. Fermentation pH stabilized within the ideal range (3.8–4.2) by 18–21 days with pulp inclusion, while total soluble solids remained steady, reflecting efficient sugar utilization. Nutritionally, dry matter increased to 37%, fiber fractions were reduced, and lignin declined, with 50% pulp at 18 days optimizing digestibility. Recovery rate exceeded 96%, peaking near 99%, and feed costs dropped by about one‑third. In addition, cassava pulp inclusion from 0–50% progressively improved corn silage fermentation: pH stabilized at 3.8–4.2 by days 18–21, dry matter hit 37%, fiber (NDF, ADF) and lignin dropped for optimal digestibility at 50% pulp on day 18, recovery topped 96%, and costs fell by one-third.