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DOLEŽAL, P.: The influence of the silage with high acidity on the rumen fermentation of cows. Acta univ. agric. et silvic. Mendel. Brun., 2004, LII, No. 1, pp. 91-96 Twenty dairy cows were used in an experiment at which the influence of silages with different content of acids on the rumen fermentation was studied. Animals were divided into experimental and control group, each of them about 10 individuals. Feeding ratio consisted of maize silage (26 kg), alfalfa silage (13 kg), meadow hay (1 kg) and corn mixture (8.5 kg). The experimental group was fed an inoculated maize silage, with higher contents of fermentation acids. Intake of total acids per 1 kg live weigh was higher in the experimental group than control group (1.98 g/kg; 1.48 g/kg live weight, respectively). The rumen fluid was taken per orally 2-3 hours after feeding. Mean value of pH of rumen fluid was significantly (P<0.05) lower in the experimental group (5.8 ± 0.08) in comparison with control group (6.2 ± 0.06). The most significant increase (P<0.01) of VFA content (125 ± 5.2 mmol/l) and lactic acid content (4.8 ± 0.2 mmol/l) was observed in rumen fluid of experimental group. Significant differences (P<0.05) of propionic acid and butyric acid content were also found out between the groups. Nevertheless, acetic acid content was insignificant (P>0.05) lower in experimental group. A protozoa (infusoria) content was significantly (P<0.01) lower in the experimental group (175.76 ± 12.54 thousand/ml) as compared with the control group (288.1 ± 13.73 thousand/ml). dairy cows, rumen fluid, fermentation process, acidosis, silage, lactic acid Ročník LII 8 Číslo 1, 2004 91 Silage making is archived by the conversion of plant water-soluble carbohydrates (WSC) glucose, fructose, fructans and sucrose to organic acids, principally lactic acid. There is also a variable degree of degradation of proteins to amino acids and other nitrogenous compounds (WILKINSON, 1999). The biochemical and microbiological reactions in the silo have reviewed by WOOLFORD (1984) and by Mc DONALD et al. (1991). The process of preserving crops by fermentation is under control of the farmer to a much lesser degree compared to the level of control silage. Additives designed to direct the extent and pattern of the fermentation are relatively unpopular in most countries (WILKINSON et al., 1996), and their use is not guaranteed to remove the risk of undesirable components in silage (WILKINSON, 1999). On the positive side, higher dry matter silages produced by the implementation of techniques for the rapid removal of water from leafy crops in the field prior to ensiling (WILKINSON et al., 1999) may be associated with a reduction in the incidence of lameness in dairy cattle (CLARKSON et al., 1993). Silage consists of more than 90% of dry matter of voluminous feeds, and in the case of their poor quality, they can be a frequent cause of the rumen fermentation disorders. According to ŽITŇAN and SOMMER (2000), the rumen fermentation is a complex system of interrelationships between microflora, feeds and the animal’s organism itself. The amount of created volatile fat acids (VFA) in the rumen of animals depends more on the feeding ration composition, especially on sugar and fibre content, because sugars