The objective of this study was to determine the optimal heat treatment temperature of canola meal to increase the rumen undegradable protein concentration without negatively affecting intestinal digestibility. Twelve samples of canola meal (25 kg/sample) were subjected to 1 of 4 heat treatments: an unheated control (H0), or heat-treated in a tumble dryer (POS, Saskatoon) to 100°C (H100), 110°C (H110) or 120°C (H120) for 10 min after reaching the specified temperature. Canola meal was placed in nylon bags (50-μm pore size) and incubated in the rumen of 4 heifers for 0, 2, 4, 8, 12, 16, 24 and 48 h to evaluate rumen degradation kinetics. Estimated intestinal digestibility was determined using samples incubated in the rumen for 12 h, followed by an in vitro gastric and enzymatic digestion. Samples were analyzed for DM and CP content. Data were analyzed using SAS 9.3 as completely randomized design with polynomial contrasts to determine whether provision of heat affected the response linearly or quadratically. The rate of DM disappearance in the rumen decreased (quadratic, P = 0.02, SE = 0.214) from 4.5%/h for H0 to 3.06 for H120. The rate of CP degradation (P < 0.01, SE = 0.590) and the degradable fractions of DM (P < 0.01, SE = 1.906) and CP responded quadratically (P < 0.01, SE = 3.531) with values of 4.89, 60.0 and 79.0 for H0, 4.59, 57.1 and 70.0 for H100, 3.54, 52.7 and 59.0 for H110, and 7.77, 34.1 and 22.3 for H120, respectively. Assuming a constant passage rate (5%/h), heat treatment decreased the effectively degradable DM (quadratic, P < 0.01, SE = 0.776) from 54.2 to 31.7% for H0 to H120 and decreased the effectively degradable CP (quadratic, P < 0.01, SE = 2.652) from 55.5 to 25.4%. The estimated intestinal CP digestibility (quadratic, P = 0.03, SE = 2.550) increased from H0 (45.9%) to H110 (51.0%) and decreased for H120 (37.2%). The results suggest that the temperature of 110°C decreases DM and CP degradation in the rumen without negative effects on intestinal digestibility.