Background: This study investigated the impact of feeding different levels of probiotic supplementation on the carcass characteristics, offal percentages, carcass measurements, cut-up parts percentages and meat quality of grower Soviet Chinchilla rabbits. 
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Methods: Twenty-four rabbits were divided equally into four groups: T1&nbsp;(Paragrass + concentrate), T2&nbsp;(Paragrass + concentrate + 0.05% probiotics), T3&nbsp;(Paragrass + concentrate + 0.1% probiotics) and T4&nbsp;(Paragrass + concentrate + 0.2% probiotics). The rabbits had an average body weight of 850&plusmn;50 g at 60 days of age and study was conducted during the year 2023-2024. 
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Result: Significant differences were observed in live weight (2.25&plusmn;0.12 Kg to 3.36&plusmn;0.28 Kg), slaughter weight (2.08&plusmn;0.13 to 3.22&plusmn;0.12), carcass weight (1.23&plusmn;0.73 to 2.07&plusmn;0.07) and specific organ weights (such as heart, liver and kidney) among treatment groups (P&lt;0.05). Hot carcass weight was highest in the T4&nbsp;group (2.07&plusmn;0.07 kg), indicating enhanced carcass yield with higher probiotic levels. Significant increase (P&lt;0.01 and P&lt;0.05) in carcass length, thorax circumference and hind leg length was found in T3&nbsp;and T4&nbsp;group when compared with T1&nbsp;and T2. Weights of edible offals were found higher in T3&nbsp;and T4&nbsp;dietary group with no statistically significant differences (P&gt;0.05) in weight of inedible offals. Significantly higher increase (P&lt;0.01) in weight of thorax (381.33&plusmn;14.89), shoulder (313.12&plusmn;9.21 gm), loin (365.80&plusmn;14.5 gm), abdominal flap (143.43&plusmn;6.65 gm) and rump (158.98&plusmn;6.21 gm) was noticed in T4&nbsp;except for hind leg when compare with T1, T2&nbsp;and T3&nbsp;dietary group with their consistent yield of cut up parts. No significant differences (P&gt;0.05) were noticed in proximate composition of all the treatment group but with significantly reduced fat content in T3&nbsp;(6.46&plusmn;0.26 to 4.59&plusmn;0.39) when compare with other treatment group. Cooking loss and pH values were consistent (P&gt;0.05), across different dietary groups. The above experiment showed that supplementation of probiotics @ 0.2% with paragrass and concentrate had beneficial effect in terms of carcass quality (i.e. live weight, hot carcass weight, carcass measurements, cut-up parts and specific organ weights etc.) and meat quality (i.e. ether extract, moisture, protein, ash content etc.) of growing Soviet Chinchilla rabbits.&nbsp;

Effect of Different Levels of Probiotic Supplementation on the Carcass Characteristics and Meat Quality in Soviet Chinchilla Rabbits