Impact of Different Wilting Times with Formic Acid on Chemical Composition and Fermentation Quality of Combined Banana Leaves and Pseudo-stem Silage

Abstract

This study aimed to enhance the value of high-moisture, high-biomass agricultural residues by applying an optimized processing method to improve silage's chemical composition and fermentation profile formulated from banana leaves and pseudo-stems. Chopped banana leaves and pseudo-stems were wilted individually with 2% formic acid and blended equally in a 110 kg plastic can silo for silage. The chemical composition was analyzed both before ensiling and after silo opening (day 46). The treatments were divided into three groups: Group A (2% formic acid and 0-hour wilting) served as a control, group B (2% formic acid and 2 hours of wilting), and Group C (2% formic acid and 3 hours of wilting) before ensiling. Results showed reduced moisture and increased dry matter (DM) content (p<0.05) with increased wilting time. Crude protein (CP) (p<0.05) were increased in silage wilted for 3 hours compared to 0 and 2 hours treatments. Furthermore, water soluble carbohydrate concentration increased while neutral and acid detergent fibers reduced (p<0.05) with increasing wilting time (p<0.05). Ammonia nitrogen and pH levels (p<0.05) decreased with increasing wilting time in combination with formic acid. Similarly, lactic acid, propionic acid and acetic acid concentrations increased but Butyric Acid decreased (p<0.05) with increasing wilting time. It is concluded that banana leaves and pseudo-stems wilted for three hours and treated with formic acid significantly improved nutritional value.