In this study, the quality parameters of fresh sugar beet pulp silage prepared by adding apples to fresh sugar beet pulp (FSBP) were investigated. For this purpose, after adding wheat bran with 25% dry matter of dry sugar beet pulp, laboratory silos were prepared by adding apples (golden kernel) at different levels (5% and 10%) on a weight basis. Glass jars prepared 10 replicates from each group were opened after 60 days. Physical and chemical analyses were done on silage samples. Silages were scored as "Well" in physical analysis. It was determined that silage dry matter (DM) decreased significantly (P<0.001) with the addition of apple. The amount of crude protein (HP) and neutral detergent fiber (NDF) in silages decreased significantly in apple-added silage compared to the control group (P<0.001); it was determined that the amount of ash, organic matter (OM), and acid detergent fiber (ADF) was not statistically affected by apple additive. pH values of silages are in the range of 3.89-4.04; it was determined that the silage pH of the wet sugar beet pulp decreased significantly with the addition of apple (P<0.001); the amount of lactic acid (LA) in silages decreased significantly with the addition of 5% apple; the amount of acetic acid (AA) increased significantly; the amount of propionic acid (PA) and butyric acid (BA) of silages were relatively low. It was concluded that both levels of apple improved the quality of the fresh