|The experiment was carried out at the rabbitory unit COLANIM FARM UNAAB. Twenty four week old rabbits were randomly distributed into five treatments. In the experimental diet, full fat Soya bean meal was replaced with full-fat cashew nut meal at 0, 25, 50, 75 and 100% levels respectively on protein basis. The following analysis were carried out after slaughtering of the rabbit on the carcass while the following data were not significant, heart, lung, liver, breast, head weight lumber region, visceral weight, dressing weight (P>0.05%) while fore limb, kidney and hind are significant (P<0.05%). All the analysis carried out in blood parameters were significant. In analysis of sensory characteristics of meat of rabbit it was only general acceptance that was highly significantly, all other are non significant (P<0.05%).