Fermentation quality and nutritional value of silage from sweet sorghum and mung bean grown under different planting patterns

This study aimed to investigate the silage fermentation quality and nutritive value of the forages obtained from mixtures (M) of sweet sorghum (Sorghum bicolor [L.] Moench) and mung bean (Vigna radiata L.) grown in different sowing patterns (SP) compared to monoculture (pure) systems. In the present study, different sowing patterns (conventional/75 cm row spacing, narrow/55 cm row spacing, and twin/55 + 20 cm row spacing) were used as factors. Sweet sorghum was sown at a density of 14 plants m^{- 2} (pure SS14), and mung bean was sown at densities of 14, 21, 28 plants m^{- 2} (pure MB14, pure MB21, and pure MB28). Mixtures of these crops were also utilized (Mix 14 + 14, Mix 14 + 21, and Mix 14 + 28). Forages obtained from sweet sorghum and mung bean grown in different sowing patterns and mixtures were chopped and ensiled in laboratory-type silos using a vacuum device. After 90 days, the silages were opened, and their chemical composition and fermentation characteristics were evaluated. The interaction between sowing pattern and mixture (SP×M) significantly affected all measured parameters except condensed tannin content. Compared with pure silages, intercropped systems increased crude protein and lactic acid, reduced pH and ammonia nitrogen, and improved overall silage stability and quality. All intercropping systems in the present study improved silage fermentation quality compared to pure MB systems in all sowing patterns. In addition, they enhanced the nutritive value of silages compared to pure SS14. Based on the comprehensive evaluation of all results, the Mix 14 + 14 treatment, particularly under conventional and narrow sowing patterns, is recommended for achieving optimal fermentation characteristics and nutritive value.