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The sugarcane has a high content of soluble carbohydrates, thereby resulting in increased production of ethanol during its fermentation. Thus, it is necessary to use an additive that reduces the losses in the nutritional value of the forage during the ensiling process.The objective was to evaluate the use of common bean residue during the sugarcane ensiling process over the silage nutritional quality and fermentation characteristics. Were used 20 silos made of PVC pipes, in which the residue of crude and previously ground common bean processing ( Phaseolus vulgaris L.) were added to newly chopped sugarcane in the proportions of 0, 50, 100 and 150 g kg -1 of natural forage matter. A randomized design was used and the regression analysis was performed according to the level of beans in silage. The losses from the ensiling process, the aerobic stability of the material, and the silage chemical composition, pH, NH 3 -N and IVDDM were analyzed. The inclusion of increasing levels of bean residue until the level of 150 g kg -1 improved the quality of silages, since there was a reduction in gaseous losses, improvement in food composition and in vitro digestibility of DM, without impairing the silages pH. The residue can be used as additive in sugarcane silage until 150 g kg -1 green material for improving silage fermentation characteristics and dry matter digestibility.

Common bean residue as additive in sugarcane silage