“…Based on these results, the DM percentages of the silage were similar and consistent with the 16.70% DM value reported by Marsico et al (2005) for fresh/green artichoke residues (bract leaf), 15.6% reported by Megias et al (1997), 16.21% by Konca et al (2005), and 19.00% by Monllor et al (2020) for artichoke by-product silage without additives. Moreover, the DM ratios of silages produced from some agro-industrial byproducts appeared to be similar to the silage from artichoke by-products, ranging from 14.21 to 16.09% in non-supplemented sugar beet pulp silage (Sahin et al, 1999), sugar beet leaf silage (Can et al, 2003), broccoli by-product silage (Monllor et al, 2020), tomato herbage silage (Tekin and Kara, 2020), and fruit by-product (apple, peach, apricot) pulp silages (Yalcinkaya et al, 2012). However, it was shown that these rates could be increased by adding molasses, wheat, potato pulp, etc.…”