Table 1 Physio-chemical characteristics, nutrient composition, and organic acid profile of maize ensiled with unsalable vegetables after 70 days of ensiling.

Parameter¹	0%	Carrots		Pumpkin		SEM	Veg	P-values²
Parameter¹	0%	20%	40%	20%	40%	SEM	Veg	Level	Veg × Level	Linear	Quadratic
Dry matter content, %	37.00a	35.30a	31.00b	29.00b	22.40c	1.49	<0.01	<0.01	0.02	<0.01	0.79
Dry matter loss, g	62.50	77.50	78.80	82.50	98.80	7.84	0.24	0.02	0.47	0.01	0.53
Silage pH	3.80	3.90	4.00	3.90	3.90	0.09	0.70	0.18	0.84	0.10	0.53
Ash, % DM	4.90b	5.40a	5.40a	5.20b	5.90a	0.14	0.33	<0.01	0.05	<0.01	0.74
NDF, % in DM	44.60	41.60	44.10	43.50	43.30	1.43	0.76	0.39	0.62	0.55	0.22
CP, % in DM	6.30	7.80	8.10	7.80	8.50	n/a	n/a	n/a	n/a	n/a	n/a
Crude fat, % in DM	3.00	3.60	3.50	3.50	3.90	0.19	0.57	0.01	0.4	<0.01	0.29
NFC, % in DM	41.20	41.60	38.90	40.00	38.40	n/a	n/a	n/a	n/a	n/a	n/a
*Volatile fatty acids, mM*
Acetic acid	13.60	19.80	18.40	22.00	22.50	0.88	0.01	<0.01	0.10	<0.01	<0.01
Propionic acid	0.32b	0.25b	0.38b	0.66a	0.31b	0.08	0.13	0.25	0.03	0.73	0.11
Butyric acid	0.09	0.09	0.10	0.10	0.12	0.01	0.13	0.09	0.40	0.04	0.35
Total VFA	14.70	20.30	19.10	23.00	23.10	0.87	0.01	<0.01	0.11	<0.01	<0.01
*Organic acid concentration, mM*
Succinic acid	0.27	0.57	0.66	0.49	0.89	0.18	0.74	0.12	0.73	0.05	0.95
Lactic acid	8.60	4.76	9.60	5.08	2.88	1.63	0.17	0.10	0.18	0.21	0.14
Ethanol, %	0.11	0.11	0.12	0.13	0.13	0.0070	0.18	0.26	0.49	0.14	0.50

¹NDF = Neutral detergent fiber; CP = Crude protein; NFC = non-fibrous carbohydrates, 100 − (CP + NDF + CF + ash).
²P-values: Vegetable, carrot or pumpkin; Level, proportion of vegetable in silage on DM basis; Vegetable × Level, interaction. Statistical significance declared at P ≤ 0.05.
Means with different letters – a, b, c differ (P ≤ 0.05).

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