الفهرس 
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Abstract
Rabbits are highly susceptible to many diseases making the owners obliged to use antibiotics. Many of rabbit farms do not have proper veterinary supervision and the owners do not concern with the proper dose of antibiotics and the withdrawal period before marketing of rabbits leading to antibiotic residues in rabbit tissues causing public health problems to consumers. In this study three antibiotics residues were found in the survey in rabbit tissues,the most commonly used one was the oxytetracycline followed by ciprofloxacin then penicillin G. The slaughter time strongly affects the concentration of oxytetracycline residues in animal tissues, so that by increasing the slaughter time the oxytetracycline residues decreased. Boiling for 30 minutes caused great degradation of oxytetracyline residues in rabbit tissues but not complete destruction. Freezing at -20º C caused lower degradation than that caused by boiling. So neither boiling nor freezing could be used as reliable methods to get rid of oxytetracycline residues in rabbit meat. The following recommendations should be adapted to control the serious effects of antibiotic residues in rabbit meat and edible offals:
1. Using antibiotics residues screening tests in meat inspection .
2. Restriction of weight exactly before describing doses.
3. Described doses and its administration must be done by veterinarians.