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Alfalfa (Medicago sativa) is difficult to ensile successfully because of the low content of moisture and water-soluble carbohydrates (WSC) in fresh alfalfa and the high buffering capacity in fresh alfalfa. Here, we conducted a study to evaluate the effects of three lactic acid bacteria (LAB) inoculants (Lactobacillus casei, Lactobacillus plantarum,and Pediococcus pentosaceus) on silage quality, in situruminal degradability, and in vitrofermentation of alfalfa silage. The first cut of alfalfa was wilted, chopped, and randomly divided into four groups: the control (CON) and control mixed with three separate LAB inoculants (106cfu g−1). Simmental steers with a body weight of (452±18) kg and with installed rumen fistulas were prepared for in situdegradation and for in vitrogas production. LAB inoculants had a lower (P<0.05) content of butyric acid than the CON group. Among them, the L. caseiinoculated silage had a higher (P<0.05) content of water-soluble carbohydrate (WSC) and a lower (P<0.05) NH3-H content. The effective degradation (ED) of crude protein in LAB inoculation decreased (P<0.05), while the ED of acid detergent fiber increased (P<0.05) in situfermentation. The alfalfa silage with LAB inoculants produced more carbon dioxide (P<0.05). The NH3-H content of mixed incubation fluid in L. caseiinoculated silage was lower (P<0.05) compared with other groups. Therefore, this study showed that LAB inoculants could improve both ensiling quality and degradation. In particular, the L. caseiinoculations exhibited better performance by limiting proteolysis during ensiling.