The experiment was carried out to evaluate the chemical composition, the in vitro dry matter digestibility (IVDMD) and the fermentative characteristics of elephant grass silage with 15% of coffee hulls, cocoa meal or cassava meal. The addition of co-products at the ensilage moment was performed in the natural matter basis (weight/weight), with ten repetitions per treatment. Silages with coffee hulls and cassava meal showed higher dry matter levels. The silage with cassava meal presented smaller total nitrogen, ether extract and fibrous components levels. The highest IVDMD value was observed for silage with cassava meal (74.1%) and the value lowest for silage with coffee hulls (54.3%). The control silage and that with the addition of cocoa meal showed similar digestibility values, 61.4 and 61.2%, respectively. Regarding the fermentative characteristics of silages, no difference was observed between the organic acids levels, even though silage with coffee hulls showed pH value (4.6) above other silages (4.1). The use of cassava meal in elephant grass ensilage reduces the cell wall components and increases the IVDMD of silages. Both coffee hulls and cocoa meal added at the ensilage moment decrease the silage nutritional value.
by-product; conservation; forages; Pennisetum purpureum
