The effects of pineapple residue (PR) on fermentation quality, chemical composition, and bacterial community of corn straw (CS) silage were evaluated. CS was ensiled with 0% control group (CON), 15% (P1), 30% (P2), and 45% (P3) PR on a fresh matter (FM) basis for 45 days. P3 had lower dry matter (DM) and crude protein (CP) contents but higher ammonia-N (NH3-N) content than the other three groups (p p p p Lactobacillus gradually increased, and the dominant genus in P3 was Acetobacter. In summary, the addition of PR can improve the quality of CS silage, and the optimum addition ratio for PR was 15% on a FM basis.
