Consumers are concerned about their health and the nutritional value of their diet. In response, the meat industry is concentrating its efforts on improving the nutritional value of meat. Moreover, a publication on recommended daily intakes underlines the importance of a high level of omega 3 fatty acids in our diet and advises a ratio of omega 6/omega 3 fatty acids of 5. The human diet contains varying levels of omega 3 and 6 fatty acids and one way to enhance the beneficial ratio is to include these fatty acids in animal feeds. The aim of this study was to evaluate the impact of decreasing the omega 6/omega 3 fatty acid ratio in feed on the final fatty-acid content of rabbit meat and to carry out an initial investigation as to when the omega fatty acid feeds should be fed in the rearing period. Four different diets were formulated with decreasing omega 6/omega 3 fatty acid ratios from 12.4 to 1.6. Four batches of 60 rabbits were fed from 35 to 71 days of age with either omega 3-, standard, omega 3+, or omega 3++ diets. A fifth batch of 60 animals were fed with the standard diet from 35 to 50 days of age, and then with the omega 3++ from day 51 to 71. Lipids, fatty acid content and dry weight were analysed in a homogenous ground sample of all the meat from each rabbit. A close relationship between omega 3 content in meat and feed was identified. Moreover, omega– and standard diets did not result in the recommended ratio in meat. On the other hand, the other three batches showed a ratio below 5, with 4.8, 2.5 and 1.9 for omega+, the finishing omega++ and continuous omega++ diets respectively. Thus, the meat from these animals can carry the official label: “source of omega 3”. With the omega++ (finishing or continuous) diet, rabbit meat can be labelled as being “rich in omega 3” since 30% of the dietary requirement is met. Satisfactory results were obtained when the omega rich diet was fed only in the finishing period and this opens the way to further work to identify precisely the optimum conditions (feed quantity and/or feeding period) to obtain the required dietary results at the lowest cost.