The purpose of this study was to investigate the effects of geographical origin, dairy animal species and fermentation on the contents of mineral elements (calcium, iron and zinc), vitamin A and vitamin E in milk from minor dairy species (horse, camel and yak). In total, 86 samples of fresh and fermented milk were collected in main pastoral areas of Xinjiang, Inner Mongolia, Qinghai and Gansu in western China. The contents of mineral elements and vitamins in these samples were determined and by inductively coupled plasma mass spectrometry (ICP-MS) and high performance liquid chromatography (HPLC), respectively. The results showed that: 1) There was no significant difference in the contents of calcium, iron and zinc in fresh horse milk between Xinjiang and Inner Mongolia (P > 0.05), whereas there was a significant difference in the contents of calcium and iron in fresh camel milk between the two pastoral areas, as well as in the contents of iron and zinc in fresh yak milk between Gansu and Qinghai (P < 0.05); the contents of vitamins A and E were higher in fresh camel milk from Xinjiang than Inner Mongolia, as well as in fresh yak milk from Qinghai than Gansu (P < 0.05). 2) There were significant differences in calcium, iron and zinc contents among dairy animal species with significantly higher levels for each element being observed in yak milk than in camel milk and horse milk (P < 0.05); likewise, significant inter-species differences in the contents of vitamin A and E in milk were found (P < 0.05); the contents of both vitamins were slightly higher in horse milk from Inner Mongolia than Xinjiang (P > 0.05). 3) Fermentation had no significant effect on mineral element contents in milk. The content of vitamin E in fermented horse milk was significantly higher than in fresh horse milk (P < 0.05), and the contents of vitamins A and E in fresh milk from the other species decreased in varying degrees after fermentation.