The aim of the work was to monitor the progress of silage fermentation. If the temperature of the cut rises above 40 °C during fermentation, which happened several times in our experiments, a non-enzymatic Maillard reaction can be triggered, which reduces the nutritional value of the silage by forming an indigestible complex of reducing carbohydrates and nitrogen from amino acids in ADF (acid-detergent fiber). so-called ADIN (insoluble nitrogen in acid detergent). ADIN can be determined in the laboratory, it just needs to be requested. In practice, it is necessary to do everything so that the temperature does not rise to such a high value. Losses will depend on how long the temperature stays above 40°C and how high it rises.