The objective of this study was to determine the effects of molasses and ground maize as additives to make water hyacinth silage. The experiment was a completely randomized design with 7 treatments and 3 replications. The treatments included 0, 7.70, 11.5, and 15.3% for both sugarcane molasses and ground maize. The observation was done at day 0, 7,14, 28 and 56. The wilting WH was chopped to 2-3 cm and completely mixed with additives. Plastic bags were used for incubation as experimental units.The results showed that pH values were significantly different among treatments (P< 0.05) at different incubated days. The pH at day 14 was 5.50, 4.45, 4.25, 4.22, 4.83, 4.76 and 4.59 for the treatments of 0, 7.70, 11.5, and 15.3% of molasses and 7.70, 11.5, and 15.3% of ground maize, respectively. The chemical composition of water hyacinth silage was not significantly different (P>0.05) among the treatments at different observed days, except CP content. From day 14 to 56, CP contents of WH silage made by molasses were significantly higher (Pthan those of ground maize at the same levels of treating. Ensiling water hyacinth with molasses at the levels of 11.5 and 15.3% had the sour vinegar smell and light yellow color. The results of this study implied that treating water hyacinth with 11.5% molasses (DM basis) could be used for making a good silage .

Keywords: water hyacinth, silage, molasses, ground maize, pH, smell, color.