Influence of biological preservatives on the process of ensiling sorghum crops and the quality of silage

Abstract

Abstract The article considers the influence of biological preservatives on the process of ensiling sorghum crops. The main indicators of silage quality at different storage periods were studied: 30, 60 and 90 days. Differences in the formation of organic acids in different batches of silage were revealed. It has been proven that biological products enhance lactic acid fermentation. Experimental batches of silage with the most optimal performance have been identified. When laying high-protein crops, the self-preservation method turned out to be ineffective.