The goal of the work was to determine the influence of chemical preservation on fermentation indicators, nutritional value and aerobic stability of silage of wet maize grain with about 66.5% of the dry matter. The coarsely ground maize grain was ensiled in glass laboratory vessels. After the end of fermentation the vessels were opened, a part of the mass was subject to chemical analyses and a part was stored in special boxes isolated from surrounding environment by a 10 cm layer of polystyrene. After 24, 48 and 72 hours the silages were passed to chemical analyses. The temperatures were measured also after 168 hours, i.e. the seventh day after the start of ensilaging. The control silage of wet maize grain without preservative was stable for about 48 hours, than it started decaying quickly (the temperature rose from 19 to 30.5 Celsia, pH from 5.0 to 5.9, KVV dropped from 774 to 471 g/kg). T