Cassava Hay Inclusion Improves Fermentation Profile and Quality of Spineless Forage Cactus Silage

This study evaluated the chemical composition, fermentation profile, microbial populations, aerobic stability, and fermentative losses of spineless forage cactus silage supplemented with varying levels of cassava hay (0%, 7.5%, 15.0%, 22.5%, and 30.0% on a fresh matter basis). The experiment followed a completely randomized design with five replicates per treatment. Twenty‐five mini‐silos were used, and the ensiling period lasted 120 days. Crude protein (CP), ether extract, acid detergent fiber, and ash showed quadratic responses ( p < 0.001). Dry matter (DM) and neutral detergent fiber increased linearly ( p < 0.001). Nonfibrous carbohydrates and total carbohydrates decreased linearly with cassava hay inclusion. No changes ( p > 0.05) were observed in pH, lactic acid concentration, or lactic acid bacteria counts. Ammonia nitrogen and acetic acid concentrations showed quadratic effects. Aerobic stability and temperatures decreased linearly, while forage loss was quadratically influenced ( p < 0.05). Total losses and DM recovery were significantly improved. Gas losses decreased linearly ( p < 0.001), while effluent and total losses showed quadratic reductions. In conclusion, 20.9% cassava hay inclusion is recommended for optimizing spineless forage cactus silage, providing 16.8% CP and promoting a minimum forage loss, thus improving silage quality and meeting nutritional requirements for small ruminants.