Introduction:The domestic rabbit (Oryctolagus cuniculus) is an animal from the branch of rope-dwellers, the class of mammals, the order of the hares, and the family of rabbits. Its original origin is Western Europe and Northwest Africa. Currently, its different breeds are used for various purposes, including wool, skin, meat, biological research and as pets. A rabbit is a herbivorous mammal, from the rabbit family, and has a cat-like body, long ears, and cleft lips. Probiotics are one of the approaches that have a potential to reduce chances of infection in poultry. There many probiotics used in poultry diets such as, lactobacillus, protexin® (multi-strain probiotic), and Saccharomyces cerevisiae. The probiotics have been shown to improve feed conversion ratio and improve weight gain, reduce mortality, reduce disease infection (and stimulate the immune system. Since the use of antibiotics, according to the explanations given, has no place in the animal husbandry industry, it is necessary to use those additives that are desired by consumers and are also a suitable substitute for growth-promoting antibiotics. , noticed. which can be mentioned organic acids, probiotics, prebiotics, plant extracts and also new compounds called synbiotics. Therefore, the objectives of the present study were to investigate comparative study of effects of probiotics and prebiotics on the performance of carcass characteristics, meat color measurement, and the intestinal microbial population of growing rabbit feces    Materials and methods: A total of 32 rabbits were weaned (56 days; body weight 450 ± 50 grams) to investigate the effect of probiotics and prebiotics on the performance of carcass characteristics, meat color measurement, intestinal morphology, and intestinal microbial population of growing rabbits were chosen. Rabbits were randomly assigned to four treatments with 8 replicates individually. Food ration including 1-Basic ration (control). A 2-Basic diet with a commercial level of probiotic )0.02%. ( 3-Basic diet with a commercial level of prebiotic )0.2%(, and 4- Basic diet of probiotic (0.02%) and prebiotic (0.2%). It was placed in the form of a completely random design. 4 rabbits per treatment were killed for carcass characteristics at the end of the feeding trial. The color measurement test of raw rabbit meat samples was performed by Tintometer CAM-System 500 USER MANUAL manufactured by Tintometer GmbH, Germany, on the first and third day after one month of storage in the refrigerator. Color indices including L* (brightness), a* (redness) and b* (yellowness) were determined. At the end of the feeding experiment, 4 rabbits from each treatment were killed to evaluate the carcass characteristics (quantitative characteristics). Skin, head, thighs, hands, whole carcass, digestive system, liver, heart, spleen and kidney were weighed. For the purpose of microbial culture, at the end of the period, 4 rabbits from each treatment were killed and the contents of the intestines were completely removed, and one gram of feces was sampled for the purpose of microbial culture. The samples were inserted into the tubes and 9 times the weight of the samples were added to them with a sterile diluent solution.  Results:The addition of growth-promoting additives had no significant effect on the measured carcass characteristics except the weight of the kidney, digestive system, and heart of experimental rabbits. In this study, it was observed that synbiotics insignificantly increased the amount of aerobic bacteria. Also observed in this study that synbiotics significantly reduced the total population of the forms. In addtion to this study, synbiotics significantly increased the amount of lactic acid bacteria. Color indices include L* (lightness), a* (redness), and b* (yellowness). Factor L* (brightness), a* (redness), and b* (yellowness). There was no significant difference on the first day. During the storage of the samples in the refrigerator, the factors L*, a*, and b* decreased significantly. 

  Conclusion: