Silage quality and nutritional profile of Mombasa guinea grass ( Megathyrsus maximus Jacq.) combined with selected legume forages

Abstract This study examines the limited understanding of the synergistic effects of combining legume forages with Mombasa guinea grass ( Megathyrsus maximus Jacq.) in the silage-making process, particularly in tropical environments. The objective was to evaluate the impact of different legume combinations on silage quality, focusing on pH, sensory characteristics, and proximate composition. Conducted at Mindanao State University at Naawan, the experiment involved four treatments: 100% Mombasa guinea grass, 70% Mombasa + 30% Indigofera tinctoria , 70% Mombasa + 30% Gliricidia sepium , and 70% Mombasa + 30% Leucaena leucocephala , with five replicates each. After 21 days of fermentation, silage with 30% Gliricidia sepium exhibited the lowest pH (4.86), reflecting optimal fermentation, while silage with 30% Leucaena leucocephala had the highest pH (7.06), indicating poor fermentation. Sensory evaluations ranked 100% Mombasa silage highest in color (4.56), appearance (4.54), texture (4.36), aroma (4.48), and overall acceptability (4.42). Proximate analysis revealed that 100% Mombasa silage had the highest dry matter content (22.37%) but the lowest crude protein content (8.51%). In contrast, the 30% Gliricidia sepium silage yielded the highest crude protein (13.95%) and significant organic matter (91.41%). These findings demonstrate that forage composition determines silage quality, highlighting the importance of appropriate legume selection to enhance both nutritional value and sensory attributes for improved livestock feed and production systems.