A study was made to evaluate the nutritive value of citrus canning by-product silage for animal feed. Chemical components of citrus peel, segment, juice pulp and mixture of canning wastes were analysed. These were ensiled and silage evaluation was made with following treatments: T1; segment peel silage, T2; citrus pulp silage, T3; peel silage, T4; segment + pulp silage, T5; mixture silage, and T6; TS + lime powder. Mean protein content of citrus byproducts ranged from 9.89% to 10.35% (DM base), 12.55-12.76% in crude fiber and 66-70% in N.F.E.. Fresh peel showed higher N.F.E. and protein content than other part of citrus canning byproducts. Overall chemical components of citrus byproducts were superior except C.P. content when it is compared with wheat bran. Fermentation process induced a decreasing N.F E. and increasing fiber and NDF content of silages, and PH ranged from 4.3 to 3.4. The rate of lactic acid per total acid ratio-(L.A./T.A.) were higher in T3 and T5(85%), and lowest in T2 and T6(55%). NBDMD of silages were in order of T5 $gt; T3 $gt; T1$gt; T4 $gt; T6 $gt; T2, and improved its digestibility according to the stage of fermentation. It was apparent that the moisture content of byproducts greatly influenced the silage quality, however, it was possible to utilized materials of moisture content of 73-83%. The fermentation process terminated with in 40 days after ensiling and rapid drops of L.A./T.A. ratio and NBDMD was observed on 20 days after ensiling. A significant correlationship was existed between L.A./T.A. ratio and diestibilities (Y=0.66X + 33.9, r=0.89**).