The objective of this experiment was to study the effects of different additives on fermentation and composition of orange peel silage. Fresh orange peel was ensiled in 15-kg capacity PVC laboratory silos that were arranged according to a randomized design with three silos per treatment: without additive (control), enzyme inoculate (EI), formic acid (FA), propionic acid (PA) and acetic acid (AA). Samples of orange peel were taken before ensiling (0), and 2, 8, 16, 32 and 64 days after ensiling. Samples of fresh and ensiled orange peel were analyzed for dry matter (DM), crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF), in vitro dry matter disappearance (IVDMD), in vitro cell wall disappearance (IVCWD), pH, buffering capacity and ammonia N. The control silage had the lowest DM values (12.2%). Percentages of CP, NDF and ADF of FA silage were lower than those of the other silages. The IVDMD and IVCWD did not change, but FA silage was linear negative in function of days after ensiling. The pH presented cubic regression comportment, except for the treatment with formic acid, that was linear. The FA silage had the lowest buffering capacity (25.7 to 39.1 meq of HCl/100 g of DM) and the greatest ammonia N values (3.0 to 4.0% of total N). Additives do not improve the quality and nutritional value of orange peel silage.
additives; orange peel; silage
