Abstract. Rabbit breeding is an important branch of animal husbandry. Rabbit meat is a very useful dietary product, as it has a low level of substances that are useless or even harmful to humans, such as fats, tissues, cholesterol, sodium salts. The quality of rabbit meat does not change during cooking. Due to the presence in its composition of unique 19 protein-forming amino acids and other useful components, the demand for such a high-quality product as rabbit meat is increasing in the world.