Abstract: In order to provide scientific basis for the utilization of sunflower disks as a new feed resource in Bayannaoer region of Inner Mongolia, the fermentation quality of the mixed silage prepared with dried sunflower disks and fresh seed pumpkin shell was evaluated. The sunflower disks dried for 0 day and 4 days were mixed with seed pumpkin shell in the ratio of 1 ∶1 to prepare the fermented silage, respectively. The sensory evaluation and nutritional components determination were carried out to assess the quality of the mixed fermented silage. The results showed that drying time of sunflower disks had significant and very significant influence on sensory evaluation and fermentation quality of the mixed fermented silage, respectively, while had no significant influence on nutritional value; the mixed fermented silage prepared with sunflower disks dried for 4 days had poor sensory evaluation and fermentation quality compare to that prepared with sunflower disks dried for 0 day.