Abstract: Fatty acid composition of rabbit meat which owns the characteristics of “high lysine,high protein,high phospholipid,high digestibility”and “low cholesterol,low fat,low calories”,has been studied extensively as a very important aspect all the time. This paper reviews functional properties of fatty acid in rabbit meat such as antibacterial,autoxidation,reducing blood- fat,hepatic function improvement and several factors which affect the fatty acid profile of rabbit meat,including feeding mode,varieties of daily ration,and diets for feeding,aiming at providing certain references for guiding the breeding and improving the functional qualities of rabbit meat.