The aim of the experiment was to verify the effectiveness of selected new biological and chemical silage preparations in maize harvested at the 30% dry matter content limit. At values higher than 40 ° C, which are an indicator of the Maillard reaction, the temperature of the silage reached after 30 days and remained there for 19 days. Throughout the fermentation, the temperatures did not deviate by more than ± 1 °C in either variant. In the silage fermentation quality, no significant differences were found among the variants. With increasing time of the aerobic stability test, the ratio of lactic acid content to volatile fatty acids decreased significantly in all variants, in parallel with the increasing content of TMK, resp. acetic acid content, especially for control silage without silage preparation.