The commercialization of fish without viscera in Amazonas State generates great amount of residues, and if no treated can affect the environment, and the alternatives to mitigate this problem is the use in the production of silages. This study had as objective the produces biological silage from fish residue of the fairs of Parintins, using as source acid the bovine milk serum, a residue from of the cheese production. Were collected, fish residue and serum of milk in November of 2022. In laboratory it was selected and wash, being separated 3.294 kg of residue, that was triturated for obtaining of homogeneous pulp, and separated 100 g for analysis of the centesimal composition. After this, were added to the residue, salt, sugar and serum of milk in accord with the Methodology of Proportionality. The silage was conditioned in plastic bag in anaerobic conditions until the stabilization of the pH, being separated 100 g for analysis of the centesimal composition. The temperature of the silage varied from 23.6°C to 28.5°C with average of 25.2°C, and the pH from 5.28 to 3.52 with average 3.91. The pH reached the stability in 3.52 in the ninth day. The analysis of the centesimal composition of the fish residue presented medium values of: 67.09% for humidity; 2.23% for ashes; 11.83% for lipids; 17.10% for protein; and 1.75% for carbohydrate, with caloric value of 181.94 Kcal/100g. The biological silage presented medium values of: 63.56% for humidity; 3.69% for ash; 11.71% for lipid; 19.63% for protein; and 1.41% for the carbohydrate, with caloric value of 189.56 Kcal/100g. The results presented allowed to conclude that biological silage produced in this study have high percentage of protein, being able as alternative for use in diet, and production of ration for animals of small size.
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