In arid and semiarid areas, the possibility of growing high yielding forages such as corn is limited. Therefore interests have been focused on growing plants which are highly able to express their potential in hot and dry conditions. Millet has recently received considerable attention as a suitable candidate. Some advantages include: rapid growth rate, relatively high resistance to drought and salinity, moderate protein content, palatability and absence of prussic acid. The objective of this experiment was to evaluate the fermentation quality and digestibility of millet silage as affected by various additives.