This study was earned out to determine effect of whole-crop com conserved with different methods on ruminal fermentation m sheep. For this purpose, the study was conducted using 6x6 Latin Square trial in 6 Ivesi lambs at the age of 6 monlhs and at the same weights. Six different groups were formed by using 6 different conserving methods. The crop en-sited as fresh on the same day of harvesting was Y group, the crop ensiled after wilting 24-48 h on the ground was Pt group, the crop ensiled after wilting 24-48 h under a roof was Pç group, the crop ensiled as fresh by adding straw treated with HCI (fresh material 80% + straw 20%) was Y+S group, the crop dned on the ground was Kt group and the crop dried under a roof was Kç group. Lactate concentration was higher in the group ensiled as fresh by adding straw treated with HCI and NH3-N concentration was higher in the group ensiled as fresh. The pH levels ol rumen liquid in dried groups were higher than the silage groups in 1,3, and 5 h measurements and the lowest pH level was obtained in the group ensiled as fresh by adding straw treated with HCI (p<0.05). The highest level ol NH3 concentration was determined in the group ensiled as fresh (p<0.05). The concern rat ions of total volatily acids, acetate, propionate and butyrate were found to be lower in dried groups than silage groups (p<0.05).