The article discusses the results of laboratory studies to determine the effect of the introduction of bio-preservatives AiBi 15.10 F and BIO-SIL during silage of corn and sugar sorghum. The dependence of biochemical processes during silage on the type of bio-preservative was revealed, which in turn had a positive effect on the course of lactic acid fermentation. Bioconservative AiBi 15.10 F promoted a more intense accumulation of lactic acid in comparison with BIO-SIL and the control experiment. We saw a higher nutritional value for sorghum and mixed silage compared to corn silage.

The article considers the results of research on the influence of bio-preservative Bioamide-3 on the quality and shelf life of grain and sugar sorghum silage. The duration of fermentation processes is confirmed by changes in active acidity and an increase in the amount of organic acids. The importance of the bioconservant in preserving the nutritional value is revealed.