A total of 100 rabbits weighed about 1000-1500 grams (free from any antibiotics by feeding the rabbits on a balanced ration free from antibiotics for three weeks) were divided into two groups ; control group (50) and test group (50) which were injected subcutaneously with oxytetracycline hydrochloride 20mg/kg body weight for five successive days. 5 rabbits from each group were slaughtered at zero time, 24hr, 48hr, 72hr, 96hr, 120hr, 144hr, 168hr (1week), 2weeks and 3weeks. Residue depletion of oxytetracycline was determined using high performance liquid chromatography (HPLC). The slaughter time strongly affects the concentration of oxytetracycline residues in animal meats, so that by increasing the slaughter time the oxytetracycline residues decreased. Boiling for 30 minutes caused a great degradation of oxytetracyline residues in rabbit meats but not complete destruction. Freezing at -20^º c caused a lower degradation than that caused by boiling. So neither boiling nor freezing could be used as reliable methods to get rid of oxytetracycline residues in rabbit meats. The recovery rates for oxytetracycline in rabbit muscles, kidneys and livers were 102%, 92% and 86%, respectively, at a concentration of 20 µg/kg of spiked samples.