Cottonseed Cake as an Additive in BRS Capiaçu Grass Silage: Impacts on the Fermentative, Chemical, and Digestibility Characteristics of the Silages

One of the major challenges in livestock production in the semiarid region of Brazil is the scarcity of water and feed for animals. In this context, the valorization of adapted forage crops associated with by‐products generated in the agro‐industry can contribute to circular agriculture, reduce waste, and promote more efficient use of natural resources, in line with the United Nations Sustainable Development Goals. This study evaluated the use of cottonseed cake as an additive in the ensiling of BRS Capiaçu grass, focusing on fermentative characteristics, chemical composition, dry matter losses, and nutrient digestibility. Five inclusion levels (0%, 6%, 12%, 18%, and 24% of natural matter) of cottonseed cake in the ensiling of BRS Capiaçu grass ( Cenchrus purpureus ) were tested. The experiment was conducted in a completely randomized design with five treatments and eight replications. The inclusion of cottonseed cake in the ensiling of BRS Capiaçu grass linearly increased the values of pH ( p < 0.001), and ammoniacal nitrogen ( p < 0.001). There was a linear ( p < 0.001) increase in crude protein content, ether extract, total digestible nutrients, and dry matter digestibility. Based on the results, the inclusion of up to 12% cottonseed cake in BRS Capiaçu silage is recommended for a good cost‐benefit ratio.