The experiment studied the effect of broad-spectrum fermenting agents on silage sugarcane tops. The experiment selected ROC 22 sugarcane tops as the test material, and silaged with five fermentation inoculants from different producing areas (bacteria fermentation group, A~E), set up a blank group (non-fermented group, CK1) and a control group (natural fermentation group, CK2). Moisture, p H value, calorific value, microbial flora, protein, crude fat, anti-nutrient factors, fiber and organic acids after fermentation of the three groups were analyzed and compared. The results showed that the nutrient quality, anti-nutrient factors and fiber components of sugarcane tips could be improved after silage, and the microbial community was abundant. Organic acids and p H value could be significantly increased, which was helpful to prolong the fresh-keeping period of sugarcane tops. The study indicates that bacterial fermentation group D has the best silage quality, and the microbial fermentation group silage is superior to natural fermentation group in most index.