Maize was ensiled with or without the addition of spirulina (a blue-green micro-algae) to increase the protein content of maize silage in laboratory silos (1.5 liter). The protein content of maize silage was increased from 8.9 to 15.4% by the addition of 3.4 g spirulina/100g of fresh chopped maize plant. Both the control and protein enriched silages were well preserved at a pH of 3.73 and 3.98 and ammonia nitrogen as percentage of total nitrogen was 6.7 and 7.1 for the respective silages. Spirulina can be used to increase the protein content of maize silage. Further studies are needed to determine the palatability and production potential of protein enriched maize silages.