Evaluation of Sweeping Cassava Flour on Nutritional Quality, Fermentation Characteristics, and Aerobic Stability of Sugarcane Tops Silage

The present study evaluated the effects of increasing levels of sweeping cassava flour (SCF) on the chemical composition, in vitro degradability, fermentation parameters, microbial populations, and aerobic stability of sugarcane top silage. The experiment was carried out in a completely randomized design with four treatments (0, 5, 10, and 15% SCF on an as‐fed basis) and four replicates. Contents of dry matter, organic matter, crude protein, crude fiber, and ash showed quadratic responses ( p < 0.05), while most other variables presented linear behavior ( p < 0.05). Lignin and in vitro neutral detergent fiber degradability were not influenced ( p > 0.05). Regarding fermentation, lactic and acetic acid concentrations decreased ( p < 0.05) with SCF inclusion, although with different patterns, while other variables remained unchanged ( p > 0.05). Fermentative losses were also affected as SCF increased gas losses ( p < 0.001), reduced effluent losses ( p < 0.001), and lowered dry matter recovery ( p = 0.002). Microbial counts indicated no changes in lactic acid bacteria ( p > 0.05), but yeast populations were reduced ( p = 0.048). Aerobic stability decreased with SCF, as exposure time was shortened ( p < 0.001), and silage pH increased during the first 48 h of air exposure ( p < 0.001). In conclusion, the addition of 5% SCF improved nutritional value but did not enhance fermentation and reduced aerobic stability of sugarcane top silage.