Rabbits have a delicate digestive system that makes them prone to gastrointestinal diseases. The goal of this research was to study the quality of life of weaned rabbits fed on novel lyophilized cow’s skim milk fermented with potential probiotic Lactobacillus sp. After 12 weeks of dietary treatment, significant changes were observed in the physical characteristics of the treated rabbits (body weight, relative weight of carcass cuts and internal organs such as, hind legs, saddle, fore legs and liver weights) compared to the control group. Treated rabbits showed higher levels of superoxide dismutase (SOD), while malondialdehyde (MDA) levels were significantly reduced. All treatments led to significant reductions in blood biochemical parameters, including alanine aminotransferase (ALT), aspartate aminotransferase (AST), triglycerides, High-density lipoprotein (HDL), and low-density lipoprotein (LDL), compared to the control group. In conclusion, current dietary supplemented Lactobacillus probiotics improved meat quality; however, their dietary combination will produce brighter red meat with superior keeping quality when compared to the control