The study contained two experiments. Experiment 1 was designed to evaluate the nutritional value of lysine fermented protein meal. The purpose of experiment 2 was to study the effects of lysine fermented protein meal on growth, carcass traits and meat quality. Twelve Duroc×Landrance×Yorkshire cross breed pigs with body weight of (25.0±1.1) kg were randomly divided into 2 groups with 6 replicates in each group and each replicate contained 1 pig to carry out digestion and metabolism tests in experiment 1. The pigs in the two groups were fed N-free diet and experiment diet with lysine fermented protein meal as only protein source, respectively. Experiment 1 lasted for 4 days for adaptation, and 4 days for sampling. One hundred Duroc×Landrance×Yolkshire crossbreed pigs with body weight of (41.7±3.9) kg were randomly divided into 4 groups with 5 replicates in each group and each replicate contained 5 pigs to carry out feeding test in experiment 2. Soybean protein was substituted by 10%, 25%, 50% lysine fermented protein meal to feed growing pigs in groups Ⅱ, Ⅲ, Ⅳ and basal diet as control in group Ⅰ. Carcass traits and meat quality were measured when the pigs were slaughtered with the body weight of 100 kg. The results of digestion and metabolism tests showed that the lysine fermented protein meal contained 12.85 MJ/kg digestible energy, 11.80 MJ/kg metabolic energy, 47.38% total amino acids; ileal apparent and true digestibility of total amino acids were 67.0% and 70.5%, respectively; ileal apparent and true digestibility of lysine and methionine were 72.0%, 75.1% and 59.4%, 64.5%, respectively The results of feeding test showed that, compared with control group, average daily gain (ADG) in group Ⅳ was significantly decreased (P<0.05) and the ratio of feed to gain (F/G) in group Ⅳ was significantly increased (P<0.05) in growing and overall stage; average daily feed intake (ADFI) and F/G in group Ⅳ were significantly increased (P<0.05) in finishing stage. In growing and finishing stage, digestibility of nitrogen and biological value of nitrogen in group Ⅳ were significantly lower than that in other groups (P<0.05). The back fat thickness in group Ⅳ was significantly higher than that in other groups (P<0.05), the loin eye area and water keeping ability were significantly lower than that in other groups (P<0.05). In concluded, compared with soybean, crude protein and ether extract of lysine fermented protein meal were higher, amino acids digestibility of lysine fermented protein meal was lower, but the nonprotein nitrogen ratio was higher too. There were no effects on growth performance, carcass traits and meat quality when soybean protein were substituted by 10% and 25% lysine fermented protein meal in diet for 40～100 kg growingfinishing pigs, and it was feasible for lysine fermented protein meal as a new protein source.