Potential Use of Wheat Straw, Grape Pomace, Olive Mill Wastewater and Cheese Whey in Mixed Formulations for Silage Production

Abstract

Two experiments were conducted to investigate the chemical and fermentative characteristics of by-product-mixed silages consisting of wheat straw (WS), grape pomace (GP), olive mill wastewater (OMWW) and cheese whey (CW) at 7, 30 and 90 days. The silage formulations were based on a ratio of 60% solids (WS + GP) and 40% liquids (CW + OMWW), with the addition of water (W) where necessary to achieve 40% of liquids. In experiment 1, the effects of the inclusion of GP or CW in a mixture of WS and OMWW were studied according to two silage formulations: SIL-A, WS40% + OMWW5% + GP20% + W35%; SIL-B, WS60% + OMWW5% + CW35%. In experiment 2, the effects of two levels of CW and the inclusion of OMWW in mixed silages based on WS, GP, and CW were studied according to four silage formulations: SIL-C, WS40% + GP20% + CW20% + W20%; SIL-D, WS40% + GP20% + CW20% + OMWW5% + W15%; SIL-E, WS40% + GP20% + CW35% + W5%; SIL-F, WS40% + GP20% + CW35% + OMWW5%. In experiment 1, the silage formulation affected the chemical composition showing a greater (p < 0.05) content of DM in SIL-B; crude protein, ether extract and ADL contents were higher (p < 0.05) in SIL-A. In experiment 2, no differences (p > 0.05) in the chemical characteristics of the silages were found. In both of the experiments, the chemical composition and total phenol content did not change (p > 0.05) during the ensiling period. Fermentative characteristics were not affected (p > 0.05) by the by-product combination nor the ensiling period and proved to be adequate for good-quality silages. The Flieg’s scores at D30 and D90 were greater than a 100 score in all the experimental silages, leading to the conclusion that WS, GP, OMWW and CW can be effective for producing silage.