Abstract
This study was carried out to ascertain the ensiling capacity of fresh banana packaging industries by-products and the chemical composition and fermentative characteristics of the silage. Ensilability parameters were analysed in five different combinations [100% green banana (GB), 100% bunch (b), 30% GB–70% b, 50% GB–50% b and 100% ripe banana (RB)]. Subsequently, according to ensilability results, three combinations were selected [100% GB, 50% GB–50% b, 50% GB–50% b + additives, 10% molasses and 7% beet pulp] in order to assess the quality and stability over time of the experimental banana microsilages. The 50% GB–50% b combination showed the acceptable silage characteristics but requires certain additives to improve the fermentative process. The combination with better results, when assessed for quality and stability during the preservation process, was 50% GB–50% b + additives allowing to increase the initial dry matter (DM) and soluble sugars. This combination showed a good aptitude for ensilage, having a pleasant smell and good visual characteristics. The banana by-product showed moderate silage DM (20–30%) and organic matter (85–94%) content and low protein and fibre values. The chemical composition did not vary significantly along the conservation process. The three combinations of banana by-product silage studied presented a moderate DM content and a low protein value, with lower values in the 50% GB–50% b.
Published Version
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