| Summary: | This study evaluated the chemical and fermentation quality of corn and sorghum silage enriched with whole-plant soybeans. Whole soybean proportions of 75%, 50% and 25% were used for ensiling corn or sorghum. The increasing inclusion levels of whole-plant soybeans resulted in a linear increase in the dietary protein content of corn and sorghum silage and in an increase in acid detergent fiber of corn silage, while a decrease was observed in the energy content of corn silage and in neutral detergent fiber content of sorghum silage. The in vitro dry matter and organic matter digestibility did not differ between soybean inclusion levels in corn or sorghum silage. The addition of whole-plant soybeans increased the pH and N-NH3 concentration of corn and sorghum silage, but maintained the pH at acceptable levels when the inclusion level of whole soybeans was 50%. With respect to chemical composition, whole soybeans can be added to corn and sorghum silage at a proportion of up to 50%, with improvements of the final product.
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