Abstract: The aim of the present study was to evaluate the effect of different processing methods on sensory quality and of nutritional components of straw.The dry straw with high quality was used as material and processed with sodium hydroxide,urea,ammonium bicarbonate and cellulose,and the straw of the same weight without any processing was used as control.The results showed that after processing for 20 days and 40 days,there were no significant differences in sensory quality between the straw processed with varied processing methods（P〈0.05）： the straw processed by sodium hydroxide was light yellow colored and soft;the straw processed by urea was golden yellow colored and soft with ammonia smell（with burned aroma after release of ammonia）;the straw processed by ammonium bicarbonate was light yellow colored and soft with ammonia smell;the straw processed by cellulose was light yellow colored and soft with sour flavor.After processing for 20 days,no significant differences were observed in content of CP,EE,Ash,Ca and TP between control group and processing groups（P 〉0.05）.After processing for 40 days,compared with control,the content of CP of the straw processed by urea was increased by 8.86 %（P〈0.05）;the content of CP of the straw processed by urea and ammonium bicarbonate was significantly higher than that of other groups;there were no significant differences in content of the other nutritional components between different groups（P〉0.05）.The combined data revealed that the physical traits and nutritive value of the straw processed with sodium hydroxide,urea,ammonium bicarbonate and cellulose was improved in different degrees.In consideration of the sensory quality and processing cost,the processing methods with urea and ammonium bicarbonate was economical and practical,indicating a potential promotion advantage in production.Due to the higher processing cost,the application of processing method with cellulose was limited,and further study on this method was needed.