The effect of additives on the silage leaches quality of red clover preserved at low dry matter

The work deals with the evaluation of the quality of silage made from two red clover varietes (Trifolium pratense L.) - diploid varieties (Spurt) and tetraploid varieties (Amos). Experimental stands were established in locations Troubsko and Vatin. There were evaluated silages from the first cuts. The harvest was performed at the beginning of flowering (in late May and early June). The experimental silages were treated with a mixture of organic acids (formic acid and propionic acid). There were evaluated silage liquors (pH, lactic acid, acetic acid, butyric acid, ethanol and NH3). The results showed that the content of fermentation acids, pH, ammonium and ethanol was not affected by variety (P < 0.05). There was observed the influence of a treatment on the content of acetic acid and ethanol (P < 0.05). The used preservative had a positive impact on the final quality of the silage.