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

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.