# Influence of Mulberry Leaves on the Fermentation Characteristics and Nutritional Value of Sugarcane Silage

## TL;DR

Adding mulberry leaves to sugarcane silage reduces nutrient loss and improves its nutritional value for livestock.

## Contribution

Mulberry leaves are shown to be a sustainable, farm-grown additive that enhances sugarcane silage quality.

## Key findings

- Mulberry inclusion reduced total dry matter losses by 59.1% and improved protein content.
- In vitro degradation of dry matter and fiber increased by 27.8% and 72.6%, respectively.
- Mulberry silage showed better preservation of soluble solids and lower ammonia nitrogen.

## Abstract

Sugarcane is an important feed for cattle in tropical regions, but its daily harvest is labor-intensive. While ensiling is a solution for year-round storage, sugarcane’s high sugar content often causes excessive fermentation losses and poor nutritional quality. This study evaluated mulberry leaves as a sustainable, farm-grown additive to solve these issues. Our results demonstrate that adding mulberry leaves significantly reduces nutrient losses during fermentation and improves the protein content and digestibility of the silage. By using a plant easily cultivated on farm, this research provides producers with a cost-effective and natural strategy to optimize animal nutrition. These findings contribute to the research community by offering a practical approach to minimize feed waste and promote more resilient and sustainable livestock production systems.

Sugarcane ensiling is often compromised by low dry matter (DM) and high soluble carbohydrate content, which promote undesirable alcoholic fermentation and substantial nutrient losses. This study evaluated the inclusion of dehydrated mulberry leaves (Morus nigra) as a natural additive to modulate the fermentative profile and improve the quality of sugarcane silage. Treatments consisted of sugarcane silage without additives (CON) or with mulberry inclusion (MUL; 24 g/kg as-fed). During ensiling, CON silages acidified faster, whereas MUL silages maintained higher pH values and greater preservation of soluble solids. At silo opening (60 d), MUL silages exhibited lower ammonia nitrogen and a 59.1% reduction in total DM losses, primarily driven by reduced effluent production. Lactic acid concentration remained unaffected by treatments. Mulberry inclusion significantly enhanced the nutritive value by increasing DM and crude protein contents while reducing fiber fractions. Consequently, in vitro degradation of DM and neutral detergent fiber (NDF) increased by 27.8% and 72.6%, respectively. Upon aerobic exposure, MUL silages showed altered pH and soluble carbohydrate dynamics compared to CON. In conclusion, including mulberry leaves is an effective and sustainable strategy to mitigate fermentative losses, as well as improve the nutritive value of sugarcane silage.