Abstract: [Objective] To assess the addition of molasses and Lactobacillus plantarum on fermentation quality of yellow millet straw silage. [Method] Two species of millet straw, NO. 106 and NO. 107 grown on the experimental field of Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, were used as materials. The experimental group added molasses （fresh weight 1.0%） and Lactobacillus plantarum（10⁶ CFU/g fresh weight） to prepare the yellow millet straw silage, and the control group received no addition. There were 3 replicates in each group. The millet straw was fermented at 10-15 ℃ for 90 days. After opening, the pH value, nutrient contents, concentrations of lactic acid and volatile fatty acid, and the ratio of lactic acid to acetic acid of the yellow millet straw silage were determined. [Result] The addition of molasses and Lactobacillus plantarum extremely significantly （P<0.01） elevated the concentrations of lactic acid and acetic acid as well as the ratio of lactic acid to acetic acid of the yellow silage prepared with NO. 106 and NO. 107 millet straw. The ADF content of the yellow silage prepared with NO. 106 millet straw was significantly （P<0.05） decreased by adding molasses and Lactobacillus plantarum, and the pH value of the yellow silage prepared with NO. 107 millet straw was extremely significantly （P<0.01） reduced by adding molasses and Lactobacillus plantarum. [Conclusion] Addition of molasses and Lactobacillus plantarum improves the fermentation quality of yellow millet straw silage.

Key words: millet straw, yellow silage, molasses, Lactobacillus plantarum, fermentation quality