DOI: 10.11118/978-80-7701-093-1-0118

COMPARISON OF THE EFFECT OF SILAGE ADDITIVES ON THE FERMENTATION PROCESS OF THE LATTE SORGHUM VARIETY IN SINGLE-CUT USE

Mrkvicová, E.¹, Křížová, L.², Doležal, P.¹, Novotný, J.¹, Hronová, L.¹, Friessová, D.¹, Řeháková, V.¹, Životská, A. Š.¹, Pavlata, L.¹, Šťastník, O.¹, Menšík, L.³, Smutný, V.¹

¹ Mendel University in Brno, Zemědělská 1665/1, 613 00 Brno, Czech Republic

² Masaryk University, Kamenice 5, 625 00 Brno, Czech Republic

³ Czech Agrifood Research Center (CARC), Drnovská 507/73, 161 00 Praha 6 – Ruzyně, Czech Republic

Sorghum of the LATTE variety was harvested at the milky-wax maturity stage, with an average dry matter of 26% for minisilage production. Using a silage hydraulic press, the mass was pressed into tubes (diameter 160 mm, length 65 cm), weighed, and closed with a rubber lid equipped with a gas outlet valve. Sorghum forage was preserved with various additives: control without additives (C), organic acid-based additives (OA), and acid salt-based additives (AS), with each variant replicated 6 times. After 5 months of fermentation, the minisilos were opened, and silage samples were analyzed. The highest pH was found in OA (4.09) and was higher than in AS (3.86) and C (3.9, P<0.05). The acidity of the aqueous extract was lowest in OA (703 mg KOH) compared to C (1301 mg KOH) and AS (1462 mg KOH) (P<0.05). Compared to C silages, OA and AS silages had significantly (P<0.05) higher contents of all silage acids (85.3, 87.3, and 64 g/kg DM) and especially acetic acid (25.9, 29.1, and 16.6 g/kg DM in OA, AS, and C silages, respectively). In addition, OA silages had significantly higher propionic acid content (2.71 g/kg DM). The higher content of silage acids in silages with additives not only improved their quality but also increased their stability under aerobic conditions.

Klíčová slova: modelsilage, sorghum silage, LATTE variety, silage additives, silage acids

stránky: 118-119, Publikováno: 2026, online: 2026