CHEMICAL COMPOSITION AND AEROBIC STABILITY OF HIGH MOISTURE MAIZE GRAIN SILAGE MADE WITH BACTERIAL OR CHEMICAL ADDITIVES

J. B. Pys, A. Karpowicz, F. Borowiec, I. B. Ratych

The experiment was carried out to determine the effect of bacterial inoculants or chemical preservatives on fermentation quality, nutritive value and aerobic stability of high-moisture maize grain silages. The lowest (P < 0,05) degradation of crude and true protein, water-soluble carbohydrates and starch was characteristic of MK and ME silages. The highest lactic acid in total organic acids ratio was found in M0 silages, what corresponds with the lowest resistance to aerobic deterioration of these silages. The lowest (P > 0,05) ethanol and ammonia content was obtained by ensiling high-moisture maize grain with formic and propionic acids and ammonium formate. There was no butyric acid in the silages made. The longest period of aerobic stability (163 h) was observed for ME silages.

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