The experiment was aimed at finding out the effect of 4 selected preservatives on the result of nutritional values and of the fermentation process at ensilaging lucerne with dry matter of about 60 %. The lucerne, after 2 days of withering at sunny weather, was mown by a cutter with 3 and 1.5 cm TLC, with dry matter oscillating between 58.6 and 60.1 %. 5 variants in three repetitions were stored in special bags, with 10 kg of chops from each variant. When ensilaging lucerne with high dry matter (about 60 %), the results of nutritional values and of fermentation indicators were comparable between the variant without preservative and with selected preservatives. It can be stated that the main preservative (preservation agent) consisted in the higher content of dry matter. The aerobic stability of the silages with longer chops without preservatives and with formic acid was lower (26 and 30 hours, respectively) than with other preservatives (43-81 hours).