Rabbit breeding is one of the most profitable branches of animal husbandry, which plays a significant role in food and fur products human providing. The rabbit breeding industry goal is a fur, down and meat production. Rabbit meat, as a dietary product, is used in the diet of people of any age. It is juicy, low-fat, with a significant amount of full value protein and very small cholesterol, finely fibrous, highly digestible and has no contraindications for use at various diseases. Adverse environmental changes were necessitated the use in rabbits feeding of environmentally friendly mineral components and natural minerals, the consumption rates determination and their introduction into the diet. The article presents the results of 30-150 days old meat-fur rabbits chemical (moisture, dry matter), physical-technological (water-holding capacity, spot area, acidity) characteristic of meat and longest back muscle determination at the combined type of feeding, as well as its caloric and biological value. It that The biological value of rabbits meat conditionality from the high protein content was established. In addition, the rabbits meat productivity depends on their age. At the same time, the optimum terms of rabbits slaughter were established.