The goal of the experiments with preservation of sugar beet pulp was to ascertain how a delay (three days) during the ensilage influences their nutritional value. In order to confirm repeatability, two experiments with the same methodology but different inputs (different pulp) were carried out. The three-day delay in ensilage was not as long to fully negative influences on the contents of nutrients, but in one or the other experiment some values were conclusively worse in cooled pulp (about 22 degrees C) than in fresh, still warm pulp (about 48 degrees C). The content of pectin was significantly reduced in cooled pulp as compared to warm pulp. The three-clay-ensilage delay also resulted in increased number of live colonies of moulds and yeast cells. The experiments bring the following recommendation for practice: the sugar beet pulp intended for ensilage should be preserved as soon as possible, preferably when still warm, with maximum delay of three days.