Cultivation of nutrias began with the purpose of obtaining fur, whereby its meat was considered a by-product. Its value began to rise after the market of fur collapsed. The aim of graduation thesis was to determine the physico-chemical parameters, i.e. the content of protein, fat, cholesterol, vitamins and minerals. We compared these parameters in relation to sex and feeding type of nutria as well as to rabbit meat. According to the literature data, it can be confirmed, that the main factor for differences in meat composition, is feeding regime. The data, presented in examined studies shows, that the nutritional value of nutria meat is adequate for human nutrition, taking into account the protein content and amino acid composition, such as lysine, methionine, cysteine, phenylalanine and tyrosine. The content of cholesterol and saturated fatty acid in nutria meat is considered low. Regarding fatty acid composition, it has relatively high n-6/n-3 ratio, which is around 25/1. The ratio of water/dry basis should be lower than 3/1, which in nutria meat is. That makes it meat of good quality. The mineral composition of farmed nutria makes it a good source of iron, zinc and copper, especially in diet of woman and children. Nutria meat is dietetic, easy to digest, it does not cause any allergies and has quite high nutritive value.
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