Chemical Composition, In Vitro Dry Matter Digestibility, and Ensiling Characteristics of Avocado By-Product Silage Treated with Selected Additives

Abstract

Seasonal feed shortages and poor-quality forages limit livestock productivity in Ethiopia, highlighting the need for alternative feed resources. This study evaluated the effects of additives on the fermentation quality, chemical composition, and in vitro dry matter (DM) digestibility of silages prepared from avocado pomace and peel (APP) and rejected avocado fruit (RAF). Five treatments were tested: control, effective microorganisms (EM, 2%), formic acid (FA, 0.6%), molasses (M, 2.5%), and EM+M ensiled for 21 days in a completely randomized design. All silages achieved pH values below 4.5, indicating successful fermentation. Additives significantly reduced DM and gas losses, with molasses and EM+M showing superior preservation effects. Treatments also increased DM content, reduced lignin, and improved in vitro DM digestibility, while ether extract remained stable across treatments. Sensory evaluation showed good silage quality, with reduced mold formation in molasses- and EM-treated silages. Overall, molasses, formic acid, and EM-based additives enhanced silage fermentation, nutrient preservation, and feeding value of avocado by-product silages.