The preservation of vitamins was examined upon different types of thermal culinary treatment of poultry and rabbit meat. The losses of vitamins upon thermal treatment are determined by their destruction in the course of cooking, as well as by the transfer to the boiling water or outflow with muscle juice and fat upon frying. One of the main factors that affects the preservation of vitamins is the the duration of thermal treatment. The preservation of individual vitamins in the dishes is different and varies depending on the type of culinary treatment. Thiamine, vitamin A and carotene were found to be the least preserved whatever the type of treatment. All the vitamins under test were found to be the most preserved (within 85-100%) upon chop frying.