Fermentation profile, aerobic stability, chemical and mineral composition of silages of mango combined with cocoa pod husk meal

The objective was to evaluate the fermentation profile, aerobic stability, chemical composition, and mineral content of silages mango combined with cocoa pod husk meal. A completely randomized design adopted, including four levels (65, 70, 75, 80%) five repetitions, totaling 20 experimental silos that were opened after 90 days sealing. Increasing in increased dry matter recovery, total carbohydrates, fraction B2 reduced gas losses, matter, matter. quadratic effect found for pH, buffering capacity, potassium, boron, iron, nitrogen fractions B1 + B2. Using unconventional products such as meal silage making can reduce cost food supplementation ruminants, environmental contamination.