Fermentation dynamics and quality of maize silage with Pigeon pea

Tropical legumes are used to prepare mixed silages enrich the crude protein (CP) content. In This context, objective of this study was evaluate dynamics fermentation and quality maize silage with different levels Pigeon pea. The experimental design entirely randomized, four repetitions. treatments comprised six added pea (0, 20, 40, 60, 80, 100%), calculated based on natural matter. hybrid varieties were B 2800 PWU Cajanus cajan cv. BRS Mandarin, respectively. For silage, harvested when they reached 335.7 g kg-1 dry matter (DM) 281.3 DM, results revealed that up 40% in promote nutritive increment without compromising their fermentative profile silage. Exclusive (100%) undergoes losses compromise quality. Therefore, pea, appropriate addition, a viable alternative increase value silages, mainly CP content, contributing reducing cost acquisition salts.