The objective of this research was to evaluate the nutritional quality and digestibility of Ryegrass var. Amazon silage. Two factors were considered: the cutting time of the forage (40, 50, and 60 days) and the addition of three types of lactic acid bacteria (Lactobacillus helveticus, Lactococcus lactis, and Lactobacillus plantarum). Assessing silage quality is crucial, especially during drought periods, as it ensures adequate livestock feeding, helping to prevent issues such as decreased milk production or weight loss due to nutrient mobilization. In animal nutrition, two critical parameters must be evaluated: the nutritional composition, which indicates the nutrient content available to meet the animal’s dietary requirements, and digestibility, which reflects the proportion of feed effectively utilized by the animal to meet its productive needs without risk of underfeeding. This study focuses on ryegrass, the most commonly used forage in the Ecuadorian highlands due to its adaptability and productivity. Nutritional quality was evaluated using bromatological analysis, while digestibility was assessed through in situ tests. The results showed that silage made from 40-day-cut Ryegrass without bacterial additives had the highest protein content. Although no significant interaction effect between the two factors on digestibility was found, the 40-day cut silage had the highest digestibility when analyzed independently.