Abstract: The fat content and the fatty acids composition of hind leg muscle of Ira rabbit was determined in this study. And the lipid oxidation stability of rabbit stored at (4±0.5) ℃ and (15±0.5) ℃ was assayed. The result showed that there were 19 principal fatty acids in the rabbit muscle, wherein the content of palmitic acid (16∶0) , stearic acid (18∶0) , oleic acid (18∶1) and linoleic acid (18∶2) was accounted for 71.06% of the total content of fatty acids. Rabbit intramuscular fat was the main content of unsaturated fatty acids (UFA) , especially the polyunsaturated fatty acids (PUFA) . Stored at (4±0.5) ℃ and (15±0.5) ℃, the difference of POV, TBA of rabbit meat were significant (p<0.01) . Under normal temperature conditions, on the fifth day, the meat smelled a unpleasant odor and gradually turned into a stink, and under refrigeration, on the seventh day, the meat smelled a slight odor. So the low-temperature refrigeration was important to ensure the quality of meat.