A study was conducted to evaluate the effect of methanolic extract of nettle on fermentation pattern of canola meal. The experiment was conducted in a completely randomized design using four levels of nettle extract (zero, 0.2, 0.4 and 0.6 ml). The amount of gas produced during different hours (2 to 96 h) of incubation was measured. The chemical composition of canola meal regarding crude protein, crude fat and ash was 36.05, 0.84 and 7.35% respectively. The results showed that in all hours of incubation effect of treatment on gas production was significant (P<0.05).  After 2, 4, 6, 8 and 12 h of incubation, in vitro gas production of canola meal significantly decreased compared to control treatment in addition to increased gas production in the other hours of incubation. Rate of gas production for canola meal significantly declined relative to the control. Potential of gas production and gas production from the insoluble fraction increased with increasing doses of nettle extract (P<0.05). The amount of organic matter digestibility, metabolizable energy and net energy for lactation increased with addition of increasing doses of nettle extract (P<0.05). In conclusion, the nettle extract in 0.2 ml level could successfully reduce gas production and degradability of canola meal in vitro.