Meat and its processing products, despite the presence of many valuable nutrients, are rarely considered as particularly healthy or dietetic. However, consumers tend to view so-called ‘white meats’, including rabbit meat, as a somewhat healthier option. Rabbit meat is lean, easily digestible and rich in biologically valuable proteins and contains high levels of essential amino acids and long-chain unsaturated fatty acids, with linoleic acid being the predominant component. While the fatty acid profile of rabbit meat depends on several factors, such as breed, sex or age, the most critical factor affecting its fat structure is the composition of the feed given to the animals. It is through appropriate feeding that the fatty acid profile of meat can be improved relatively quickly and effectively. The aim of the study was to collect the results of the research conducted thus far and determine the effect of nutritional additives (oregano, thyme, commercial herbal blend Digestarom^® 1315, moringa, grape pomace, olive leaves, avocado waste, palm seed cake, white lupin, linseed, chia seeds, perilla seeds, alfalfa, soybean oil, rapeseed oil, fish oil, linseed oil, sunflower oil, rocket seed oil, wheat germ oil, maize oil, curcuma, black soldier fly larvae fat, mulberry silkworm oil, Albizia lebbeck seed oil and synthetic conjugated linoleic acid) used in rabbit feed mixtures on the fatty acid profile of the resulting meat. The literature review indicates that adding even low doses of certain substances, such as oils or synthetic acids, can have a positive effect on meat. However, the use of nutritional additives modifying the fat composition of meat should be prudent and well-considered so as not to adversely affect its technological suitability and shelf-life.