Aerobic stability of corn silage, as well as other types of silage, can be achieved by chemical preservation. Currently, mainly organic acids and their salts are used as chemical preservatives. The highest preservative effect is provided by undissociated forms of acids. Dissociation occurs most intensely in a reaction environment close to neutral and is significantly inhibited in an acidic environment. To give silage aerobic stability, the chemical preservative must have fungicidal and static properties, since the main initiators of aerobic decomposition are yeast. Of the organic acids, propionic acid has such properties to the highest extent, and acetic acid to a somewhat lesser extent. Other representatives of organic acids with fungicidal properties not inferior to propionic acid are benzoic, sorbic, acrylic and others. Salts of these acids also have similar properties. The use of mixtures of acids and salts significantly enhances their preservative effect, provided that their components interact synergistically. In addition to these mixtures, the fungicidal effect of a mixture of monoglycerides: monopropionate and monobutyrate has recently been established. Unlike biological products, the fungicidal effect of chemical preservatives manifests itself from the first days of use.
corn silage, aerobic stability, chemical preservatives, organic acids, fermentation quality, preservation
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