This study evaluated the effects of dietary supplementation with goji berries (Lycium barbarum) on the nutritional profile, oxidative stability, and shelf life of rabbit meat. Thirty-two rabbits were assigned to two dietary treatments: a control diet (CN) and the same diet supplemented with 3% dried goji berries (GJ). Proximate composition and fatty acid profile of the Longissimus thoracis et lumborum muscle were determined at dissection, whereas physical, microbiological, and biochemical parame