Effect of Different Wilting Times on Chemical Composition and pH of Combined Banana Leaves and Pseudo-Stem Silage

Banana leaves and pseudo-stem are abundantly available agricultural by-products with significant potential for use as ruminant feed; however, their high moisture content poses challenges for efficient silage production. This study investigated the effect of different wilting times on the chemical composition and pH of combined banana leaves and pseudo-stem before and after ensiling. Freshly chopped banana leaves and pseudo-stem were subjected to three wilting treatments (0, 2, and 3 h) before ensiling. Chemical characteristics, including pH, moisture, dry matter (DM), crude protein (CP), water-soluble carbohydrates (WSC), neutral detergent fiber (NDF), and acid detergent fiber (ADF), were evaluated before ensiling and after the fermentation process. Before ensiling, wilting significantly reduced moisture content and increased DM concentration (p < 0.001), while pH, CP, WSC, and ADF were not significantly affected. A slight but significant reduction in NDF was observed at 3 h of wilting. After ensiling, wilting time exerted a pronounced influence on fermentation quality and nutrient composition. Silage prepared from unwilted material exhibited a higher pH, whereas increasing wilting duration resulted in a progressive and significant decline in pH, with the lowest value recorded at 3 h wilting (p < 0.001), indicating improved fermentation efficiency. Extended wilting significantly increased DM, CP, and WSC contents, while NDF and ADF concentrations declined markedly (p < 0.001), reflecting enhanced nutritive value and potential digestibility. Improved fermentation quality was further evidenced by reduced pH and NH₃-N concentrations and increased production of lactic, propionic, and acetic acids, while butyric acid remained unaffected, indicating effective suppression of undesirable microbial activity. Overall, wilting banana leaves and pseudo-stem for 2 to 3 h before ensiling optimized moisture levels, improved nutrient preservation, and enhanced fermentation characteristics. These findings demonstrate that short-term controlled wilting is an effective and practical strategy for producing high-quality banana-based silage and promoting sustainable utilization of banana residues in ruminant feeding systems.