The objective of this study was to determine the effect of different levels of methanolic extract of Viscum album on fermentation pattern of soybean meal in in vitro gas production technique. Completely randomized experimental design with four treatments namely 0, 0.2, 0.4 and 0.6 ml of Viscum album and three replicates for each treatment were used. Gas production was measured at 2, 4, 6, 8, 12, 24, 48, 72 and 96 h of incubation time using a mixture of filtered rumen liquor of three fistulated Talleshi native steers. Chemical analysis showed that the soybean meal contained 43.58, 2.74 and 6.32 percent of crude protein, crude fat and crude ash respectively. The results showed that gas production decreased at 8, 12 and 24 h of incubation for treatments of 0.2, 0.4 and 0.6 ml respectively, and gas production increased exponentially with incubation time. There was a significant difference between treatments in potential of gas production (a+b) and gas production from insoluble fraction (b) at the test level (P<0.05). The results also showed that the effect of Viscum album extract on organic matter digestibility (OMD), metabolizable energy (ME) and net energy for lactation (NEL) was not significant between treatments. Viscum album extract fairly reduced degradability of soybean meal and decreased gas production in the rumen with no effect on the rate and extent of fermentable organic matter.