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

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