Effect of wilting organic pineapple by-products and jack bean (Canavalia ensiformis) foliage inclusion on silage fermentation and its nutritive value

•Crop-livestock integration is lagging among certified organic farms.•Organic pineapple by-products (PBP) silage, either fresh or wilted, was studied.•Wilting and inclusion of C. ensiformis increased silage dry matter and quality.•Silage quality was optimal at 170 g/kg DM level of C. ensiformis inclusion.•PBP silage provides an entry point to crop-livestock integration on organic farms. Effect of wilting organic pineapple by-products (PBP) and Canavalia ensiformis foliage inclusion on silage ensilability and nutritive value after 30 days of storage were investigated at laboratory scale. A total of 24 silages per batch were prepared from a mixture of organic PBP and C. ensiformis foliage. Pineapple by-products were ensiled either fresh or wilted with 4 levels (0, 100, 200, 300 g/kg DM) of C. ensiformis foliage inclusion at room temperature of 25 ± 3.6 °C. Wilting PBP and increasing inclusion levels of C. ensiformis decreased (P