The impact of potato chips waste addition on fermentation and in vitro digestibility of corn silage

Abstract

Background: The use of potato peels, stems, and leaves in the production of silage has been reported to enhance the process of nutrient recycling and mitigate the issue of food waste. The objective of this study was to investigate the impact of incorporating potato chips waste (a byproduct derived from the food processing industry) into corn silage on the quality of the silage, fermentation characteristics, and in vitro digestibility. Methods: The silage was prepared by adding 0.5, 1, and 2% potato chips waste (PCW), whereas no addition of PCW was regarded as control. Data relating to dry matter, crude ash, acid detergent fiber, neutral detergent fiber, metabolic energy, methane, organic matter digestibility, fermentation characteristics, i.e., pH, ammonia nitrogen, total yeast-mold and carbon dioxide were recorded. Results: The addition of PCW significantly altered crude protein and in vitro organic matter digestibility, whereas dry matter, crude ash, acid detergent fiber, neutral detergent fiber, metabolic energy, and methane remained unaffected. The in vitro organic matter digestibility increased with the addition of PCW, and the highest value was recorded for 0.5% PCW. Similarly, fermentation characteristics, i.e., pH, ammonia nitrogen, total yeast-mold and carbon dioxide were significantly affected by the addition of PCW to corn silage. However, lactic acid bacteria remained unaffected by PCW addition. Silage pH range was 3.61–3.66. The ammonia nitrogen, total yeast mold, and CO2 production values linearly decreased with increasing amount of PCW compared to no PCW addition. Conclusion: The results of the study revealed that PCW (particularly 2%) exerted positive effects on silage quality and fermentation. Therefore, PCW and can be used as additive to improve quality and in vitro digestibility of corn silage.

Keywords

• Potato chips waste
• CO2 production
• Corn silage
• IVOMD