The influence of formic acid added in three doses (3,5 and 7 g/kg fresh mass) in the intensity of proteolysis and fermentation in lucerne silages was investigated. On the basis of chemical analyses, it is observed that with the increase of conserving dose the lower pH value, limited proteolysis and increased preservation of proteins was achieved. The amino acid content varied very much due to their degradation and biosynthesis.

The influence of acetic acid as the chemical conservant in three doses (4, 6 8 g/kg green mass) on the intensity of fermentation and proteolysis in lucerne silage was investigated. On the basis of chemical analysis, it was found that with the increase of conservant dose the pH value decreased aminogenesis and nitrogen solubility was limited. In silages treated the absolute and relative domination of acetic acid was found in total acid content. The increase of free and bonded acetic acid was discovered with the increase of conservant dose.