The research was conducted to determine the effect of the addition of rapeseed meal, with or without ensiling preparations, on the chemical and microbiological composition and aerobic stability of whole-plant maize silages. Maize forage (dry matter - 315.5 g × kg⁻¹, 20-25 mm particles) was ensiled in 120 l silos. Silages were made as to the following variants: without additives - KK; with the addition of rapeseed meal in an amount of 50 g × kg⁻¹ of forage - KR; with the addition of rapeseed meal and Lactobacillus buchneri bacteria (1.5 × 10⁵ cfu × g⁻¹ of a mixture) - KR-B; with the addition of rapeseed meal, L. buchneri (1.5 × 10⁵ cfu × g⁻¹ of a mixture) and potassium sorbate (0.3 g × kg⁻¹ of a mixture) - KR-BC; with the addition of rapeseed meal and chemical preservative (59% of formic acid, 20% of propionic acid, 4.3% of ammonium formate, 2.5% of potassium sorbate; preparation dose - 4 ml × kg⁻¹ of a mixture) - KR-C. Ensiling maize forage with only rapeseed meal guaranteed good quality of fermentation, eliminated the growth of moulds and increased aerobic stability of the obtained silages. The addition to ensiling preparations of maize forage with rapeseed meal influenced the further improvement of fermentation quality, decreased the growth of Clostridium bacteria and yeasts, excluded moulds, and increased the resistance to aerobic deterioration. The greatest limitation of yeast and mould growth during aerobic exposure and the highest resistance to aerobic deterioration were obtained by ensiling maize forage with rapeseed meal and the addition of Lactobacillus buchneri bacteria with potassium sorbate.
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