The objective of this study was to investigate the effect of ground wheat and molasses addition in to wet sugar beet pulp (WSBP) at different levels on the silage quality and in vitro digestibility. Molasses {0%. 2.5%, 5%) or ground wheat (0%, 2%. 4%) was added in to WSBP and then, silage dry matter was Increased up to 15%, 17% and 20% by addition of wood shaving a total ol 18 groups were prepared. Ninety silage samples were prepared as five replicates of each group in glass jars and the jars were opened after 90 days. Chemical composition, digestibility and pH analyses of silages were analyzed. Energy values and Flieg points were calculated. An increase in crude protein values was observed in parallel to molasses and ground wheat levels in silages. However, NDF and ADF ratios of silages were decreased due to these additives. pH values obtained from all silage samples were between 3.82 and 4 36 Fleig points of silages were between good and excellent. The highest Flieg points were obtained from molasses additives silages with 15% and 17% dry matter Organic matter digestibility decreased due to ngreasing silage dry matters and amount of wood shavings additions On groups wrth dry matter of 15%, 17% and 20%; 79.90%, 67.40% and 58%. respectively). Supplementation of molasses or wheat increased silage organic matter digestibility and energy levels. In conclusion; silages with 5% molasses and 4% ground wheat with 15% dry matter was high quality silages based on organic matter digestibility and energy contents.