Abstract: Background: One hundred and eight weaned NZW rabbits used to investigate the effect of using remnants of mint, fennel, basil and anise with or without probiotic to replace 50% from alfalfa hay in rabbit’s diets. This part of study had shown the effects of experimental diets on rabbit meat composition and its fatty and amino acids. Materials and Methods: The four remnants were obtained after oil extraction and were incorporated in rabbit diets, rabbits randomly assigned in to 9 experimental groups, the experimental period lasted for 8 weeks. Chemical composition, fatty and amino acids were analyzed. Results: Chemical composition of meat fed different experimental diets were in the normal structure in rabbit meat with slight differences among them. Data of fatty acids fractions observed that Poly Unsaturated Fatty Acids (PUFA) were the highest proportion of total fatty acid (41.90%) after that the percent of Saturated Fatty Acids (SFA) (40.39%) then the percent of Mono Unsaturated Fatty Acids (MUFA) (17.71%). The highest value of the total non-essential amino acids was found in anise and anise with probiotic treatment (67.65 and 67.49 g/100 g) treatment, whereas, the lowest value was found in control, fennel and fennel with probiotics (62.73, 62.13 and 62.13 g/100 g, respectively) treatment. Conclusion: Summing up, using of that medicinal plants remnant to replace 50% from alfalfa hay in rabbit diets did not have any adverse effects on chemical composition of rabbit meat and its fractions of fatty and amino acids.