We observed the infl uence of silage additives for choice qualitative parameters at 109 samples of clovergrass silages in working conditions. We evaluated total classifi cation and categorization to quality classes according to fermentation process. It has been found out positive effect of the silage additives for fermentation class and for total silage quality of silages. This positive effec t has been more considerable at classifi cation to the fermentation classes at clover-grass silages. The high content of crude fi bre decreased fermentation results and total silage quality at test clover-grass silages. The greatest (deterioration) infl uence for clasifi cation to total quality class has crude fi bre content. It is see from correlation
coefi cient at clover-grass silages – r = 0,75 (P < 0,05). The weak dependence r = 0,37 (P < 0,05) was detected between fermentation class and acetic acid content. It was detected large dependence between fermentation class and butyric acid content r = 0,73 (P < 0,05).
