EFFECTS OF CHEMICAL PRESERVATION OF HIGH-MOISTURE GRAIN ON CARBOHYDRATES AND NITROGEN-COMPOUNDS - INVITRO EXPERIMENTS

'Dankowskie zlote' rye and 'Grado' triticale grain of 30% humidity were preserved chemically for 2 months with 1% propionic acid, 3% aqueous ammonia and 3.5% sodium hydroxide on a wet grain basis. The influence of the applied additives on changes in the basic compounds of the grain was investigated. It was found that in the majority of cases the chemical preservatives caused significant (P < 0.01) quantitative and qualitative changes in the grain compounds examined. The preservatives accounted for the increase in the amylolytic susceptibility of starch. However, in samples with aqueous ammonia and sodium hydroxide, a decrease in in vitro starch digestibility was noted. No effect of the preservatives on the total pentosan content was found. However, in samples with aqueous ammonia and sodium hydroxide, a significant increase in soluble pentosans was observed. Chemical preservation caused an increase in the enzymatic digestibility of protein, particularly in samples with aqueous ammonia added. Despite the positive changes in protein in vitro digestibility and amylolytic susceptibility of starch, the changes in starch in vitro digestibility and the soluble pentosan fraction in grain with aqueous ammonia and sodium hydroxide could have a negative impact on the feeding quality of the grain.