This experiment was conducted to determine the fermentation characteristics and in vivo digestibilities of silages prepared from soybean, sunflower and soybean-sunflower mixtures at different levels (15% soybean + 85% sunflower, 30% soybean + 70% sunflower, 45% soybean + 55% sunflower). For this purpose, a total of 25 silages, 5 for each mixture, were prepared in 120-liter drums. After 90 days of incubation, the content of crude materials, volatile fatty acids and fermentation characteristics of the silages were determined. To determine the digestive characteristics of the silages, 5 two-year-old Akkaraman rams with an average weight of 30-35 kg were used. The classical digestion method was used in the study. Dry matter (DM), organic matter (OM) and crude protein (CP) contents increased and ether extract (EE), acid and neutral detergent fiber (ADF and NDF) contents decreased with increasing soybean content in the mixtures. While the lowest pH, acetate, propionate and the highest Flieg values were determined in silages containing 30% soybean and 70% sunflower, the lowest butyrate value was determined in silages containing 15% soybean and 85% sunflower. The highest butyrate, lactate, EE, NDF and the lowest dry matter, CP contents were determined in sunflower silages. Digestibilities of DM, OM and CP were higher in soybean silages than others. While the highest EE digestibility was found in 30% soybean + 70% sunflower silage, the highest ADF content was found in 15% soybean + 85% sunflower silage and the lowest NDF content was found in sunflower silages. Consequently, sunflower and soybean silages and different mixture ratios did not lead to negative results and quality silages were obtained. According to fly evaluation, the best quality silages were obtained from a mixture of 30% soybean + 70% sunflower. Regarding digestibility, 100% soybean silage and 15% soybean silage + 85% sunflower silage had higher digestibility values than the others. It was concluded that these two silages can be recommended due to their higher digestibility.