Abstract: The present study was carried to detect the influence of Gum Arabic on rabbit`s body weight, blood cholesterol, glucose and total protein levels. In the present study 5% of Gum Arabic was added to the food rations of both White New Zealand and Baladi rabbits for an experimental period of one month. Body weights were taken on weekly basis while blood variables were measured at the end of the experimental period. The results of the present study suggest that Gum Arabic is associated with increasing body weight of New Zealand rabbits even at low percentage such as 5%, compared to 20% used in previous study. Results also indicate that 5% Gum Arabic shared role in increasing cholesterol level and appeared to have some positive effect on increasing glucose level in the blood stream of the animals studied.