Evaluation of the effects of storage time, salt addition and type of additive on the fermentation, microbiological and organoleptic quality of Maralfalfa silage in Niger.

This study aimed to improve the quality of Maralfalfa silage to address the seasonal forage deficit in Niger. The effect of storage duration (30, 45, 60 days), the addition of 4% salt, and enrichment with locally available by-products (wheat bran, rice bran, cottonseed meal) on microbiological and organoleptic parameters was evaluated. The results indicate that 60-day storage improves stability by significantly reducing the butyric acid bacteria population. The addition of salt proved crucial, significantly lowering the pH (from 4.85 to 4.08) and eliminating undesirable odors and a slimy texture. The best performance was achieved through the synergy between salt and an energy by-product. The Maralfalfa+wheat bran+salt and Maralfalfa+rice bran+salt treatments consistently produced silage with a low pH, increased stability, 100% good odors, and a firm texture. For a simple and economical approach, adding 4% salt (Maralfalfa+salt treatment) is recommended. For optimal quality and enhanced nutritional value, treatments combining salt and bran (Maralfalfa+wheat bran+salt or Maralfala+rice bran+salt) are preferable. These accessible techniques allow for the sustainable use of Maralfalfa and the creation of high-quality forage reserves for the dry season.