Characteristics of Tannin-Preserved Sugarcane

Fresh sugarcane leaves were ensiled with rice bran and molasses and supplemented with different tannin treatments: 1% or 2% acacia tannin, 1% or 2% chestnut tannin, and two combined treatments containing both tannins. Silage was stored for 28 days, and periodic measurements included weight change and pH dynamics.

Nutrient composition, organoleptic properties, microbial populations (total bacteria, molds, and lactic acid bacteria), and gross energy were determined. Structural changes in silage material were examined using scanning electron microscopy at 50× and 500× magnifications, and chemical bonding characteristics were analyzed through infrared spectroscopy. Results indicated that tannin supplementation modified nutrient composition and fermentation characteristics while maintaining acceptable microbial and physical quality of the silage.