Ensiling Process in Commercial Bales of Horticultural By-Products from Artichoke and Broccoli

Abstract

Wastes from artichoke and broccoli crops and cannery industries represent an environmental problem. A viable option to this problem is ensiling them for use as ruminants feed. The aim of this study was to characterise the ensiling process of broccoli and artichoke by-products and assess their suitability to be part of the ruminant diet, as well their minimum shelf life. Twenty-one commercial round bale silos (300 kg and 0.64 m3) of each by-product were made. Samples were analysed at days 0, 7, 15, 30, 60, and 200 to determine microbial populations, fermentation metabolites, nutritional components, and phytosanitary residues. Feedstuffs showed good suitability for ensiling, and stabilisation was achieved on day 30. The variables with the greatest significant differences among sampling times were microbial populations and fermentative components. There were no important dry matter losses, and some significant differences were observed in the nutritional composition, especially in crude protein and fibrous fractions, but they were not relevant for the loss of nutritional quality of silages. The phytosanitary residues determined on day 200 were below the maximum residue limits set by European legislation. So, ensiling these by-products in commercial round bale silos is a suitable and profitable technique that allows their preservation for a long time (200 days).

Long-Term Feeding of Dairy Goats with Broccoli By-Product and Artichoke Plant Silages: Milk Yield, Quality and Composition

“…The silage of these by-products manages to achieve the appropriate fermentation conditions to ensure the nutritional quality and safety necessary to be part of the ration of small ruminants [12][13][14] while allowing their conservation for prolonged periods of time (up to 200 days according to Monllor et al [14]). The references found in the literature on the effect of silage consumption of these by-products on milk quality and composition, as well as on the health status of the animals, are scarce and tested in the short term [12,[15][16][17]. Only three studies have been published about its use in dairy goats.…”

Effects of Feeding either Red or White Grape Marc on Milk Production and Methane Emissions from Early-Lactation Dairy Cows

“…By-products may sometimes have elevated concentrations of specific long-chain fatty acids such as linolenic acid, regarded as being beneficial for human health, and when these by-products are fed to dairy cows, the resulting milk fat may become enriched in these fatty acids [ 3 , 7 ]. In addition, by-products of agricultural industries are generally not considered suitable as a foodstuff for humans, but in a world increasingly food insecure, they can be used as a feed supplement for animals [ 8 ], and can therefore indirectly contribute to the nutrition of humans.…”

Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products

“…From this point of view, research work has recently been carried out to establish the optimal inclusion of broccoli and artichoke plant by-product silage on isoproteic and isoenergetic diets, formulated for milking Murciano-Granadina goats. Some information on their effect on milk production, composition, functional properties and technological characteristics in milk has been already reported [ 5 , 6 , 7 , 8 , 9 ]. The use of silages from vegetable by-products in the diet of dairy goats would be of great interest for reducing feeding costs and supporting the circular economy.…”