Anti-yeast IgY antibodies as a novel biological additive to enhance fermentation and preservation of sugarcane silage.

This study evaluated the effectiveness of a biological silage additive containing IgY antibodies targeting key silage-associated yeasts, aiming to enhance fermentation quality and aerobic stability of sugarcane silage. Sugarcane forage was ensiled with no additive (control), Lactobacillus buchneri (5.0 × 10¹⁰ CFU t⁻¹), or IgY at 0, 175, 350, and 700 g t⁻¹ of fresh forage. After 114 days, silages were analyzed for fermentation profile, yeast counts, ethanol concentration, dry matter (DM) recovery, and aerobic stability. IgY at 350 and 700 g t⁻¹ reduced yeast counts below detection limits at silo opening, decreased ethanol production and gas losses, increased DM recovery, and indirectly favored higher lactic and acetic acid concentrations. These treatments remained aerobically stable for over 72 h, with no detectable yeast regrowth or temperature increase. The findings indicate that IgY antibodies effectively limit yeast activity, contributing to improved fermentation patterns and enhanced nutrient preservation. IgY-based additives may represent a biologically derived approach to mitigate fermentative losses in sugarcane silage.