Neurospora crassa is a good bacterium that has a high production of cellulose and carotenoid， but little research has been done on the degradation of proteins. This study used Neurospora crassa to solid-state ferment rapeseed meal in order to study the changes of nutrient composition， and contents of antinutritional factors during fermentation. The results showed that the contents of crude protein， contents of soluble protein and contents of total amino acid increased significantly（P＜0.01）， as the extension of fermentation time， which improved by 12.50%， 232.52%， 724.45%， respectively. The contents of carotenoid increased from 0 μg/100g to（64.68 ± 1.42） μg/100g. Furthermore， the contents of acid soluble protein were increased and then down to steady， the maximum was （25.86 ± 0.05） g/100g at 24 h. On the contrary， the contents of crude cellulose， tannin， phytic acid and thioglycoside showed significant decreasing treads （P＜0.05）. The degradation rates were 23.48%， 24.98%， 10.20% and 14.79%， respectively. It showed that the nutrition values of rapeseed meal were improved greatly by Neurospora crassa.