Abstract: The test researches the quality and nutritional value influence of bamboo shoot shell silage through adding different kinds of silage agent. The test is a total of five groups. Control group (CK), raw materials directly ensiling. Group A: adding corn flour to 10%; Group B: adding corn flour and lactic acid bacteria to (10.000+0.001)%; Group C: adding 0.3% mixed acid (formic acid, acetic acid, propionic acid=80∶11∶9); Group D: adding 3% mixed formic acid and formaldehyde . There are plastic bags for vacuum sealing after 45 days. And they were sampled respectively at silage 3, 5, 8, 15, 23, 30 and 45 days. The experimental results showed that: when bamboo shoot shell single ensiled, the pH value was more than 4.50, NH₃-N to total nitrogen ratio was as high as 22.83% and nutrient was loss of large. Silage effect was not ideal. The test groups respectively adding corn flour, corn flour+lactic acid bacteria, organic acid, formic acid and formaldehyde were that the bamboo shoot shell silage pH value and NH₃-N to total nitrogen ratio were significantly lower than that of control group (P<0.05). Four kinds of additives can significantly improve the content of the crude protein, dry matter and lactic acid (P<0.05), and can make the fermentation quality and the nutritional value of bamboo shoot shell silage improved. Lactic acid content was higher than the acetic acid, propionic acid and butyric acid in all treatments. All the additives could significantly increase the content of lactic acid and decrease acetic acid, propionic acid and butyric acid content (P<0.05). The order of each treatment group excellence was B>A>D>C>CK on silage quality and nutritional value. That is an important period of silage quality and nutritional value before ensiling 8 days.