Objective To systematically evaluate the protein nutritional quality of cultured meat， clarify its digestibility， absorption efficiency and amino acid matching degree， and provide a scientific basis for the development and application of cultured meat as a novel protein source.Methods Using β-lactoglobulin as the standard control， 15 specific pathogen-free （SPF） male Sprague-Dawley （SD） weaned rats were randomly divided into three groups： the test substance （cultured meat） group， the standard control protein （β-lactoglobulin） group， and the protein-free （normal saline） group. According to the amino acid requirement pattern proposed by the joint Food and Agriculture Organization of the United Nations （FAO）/World Health Organization （WHO） expert consultation report， the true digestibility （TD）， amino acid score （AAS）， and protein digestibility-corrected amino acid score （PDCAAS） of proteins in cultured meat were systematically determined.Results Based on a linear mixed-effects model with animal ID as a random intercept， the TD of cultured meat was （95.56±0.91）%， which showed no statistically significant difference compared with that of β-lactoglobulin ［（96.18±0.85）%； group effect： F=1.231， P>0.05］. Cultured meat had a balanced amino acid composition， containing all essential amino acids， with isoleucine as the limiting amino acid. The AAS of isoleucine ranged from 0.98 to 1.05 across all age groups， and the AAS of other essential amino acid were all over 1.0， the raw PDCAAS reached or exceeded 1.00 and was therefore truncated to 1.00.Conclusion Cultured meat exhibits good protein digestibility and absorption efficiency， with a relatively balanced amino acid composition and isoleucine as the limiting amino acid. Its protein nutritional quality reaches the level of traditional high-quality proteins， making it one of the high-quality alternative sources of traditional animal proteins.