This study evaluated the fermentation quality, nutritive profile, in vitro fermentation, and microbial communities colonising sorghum ensiled with an unsalable vegetable mixture (chopped beans, carrot, onion (1:1:1) ) including: (1)−100% sorghum; (2)−80% + 20% mix or (3)−60% 40% mix, on a dry matter (DM) basis, without probiotic inoculant. Samples were obtained across 0, 1, 3, 5,7, 101 days ens...
