This study compared the nutritional value and fermentation quality of silages from six legume varieties (three pea varieties and two faba bean types) in the Malá Haná region in 2024. The trial was conducted at the Velká Routka location with low rainfall during the vegetation period (March 38 mm, April 21 mm, May 73 mm, June 42 mm). Harvest took place on July 9, 2024. Among semi-leafless peas, differences were found only in NH3-N content, with the Protecta variety achieving the lowest values. Field pea showed better fermentation indicators compared to semi-leafless peas – lower pH, butyric acid content and NH3-N, higher lactic acid content and LA/VFA ratio. Faba bean demonstrated the best fermentation indicators among all tested legumes with pH 3.68-3.76 and high LA/VFA ratio (1.56-1.61). Compared to the original crop, legume silages showed lower dry matter, NDF and starch content, but higher values of crude protein, ADF and organic matter digestibility. The results revealed significant differences both betwee