Objective To investigate the effects of dried whey on the intestinal bacterial community and probiotics in weaned laboratory rabbits. Methods A single factor design was employed to investigate the effects of dried whey supplemented at levels of 0%, 2%, 5% and 10%, respectively, on 48 weaned (40-day-old) laboratory rabbits. At the day 30, eight rabbits in each group were taken and sacrificed after anesthesia. The total bacterial DNA from the ceacal content of each selected rabbit was drew to analyze the bacterial community and intestinal probiotics (Bifidobacterium and Lactobacillius) population by PCR-DGGE and real-time fluorescence quantitative PCR, respectively. Results 1) The DGGE parameters of ceacal bacterial community were increased with the increasing dried whey supplemental levels. The number of DGGE band in 2%, 5% and 10% dried whey supplement groups (P<0.05, P<0.01), the Shannon index in 5% and 10% supplement groups (P<0.01) were significantly higher than that in the 0% supplement group, but the indices of DGGE band and Shannon index had no significant differences among the 2%, 5% and 10% dried whey supplement groups (P>0.05). Supplying dried whey has no significant effects on the homogeneity index (P>0.05). 2) The population of Bifidobacterium and Lactobacillius in ceacal content had a trend of increase with the rising dried whey supplement levels. Compared with the 0% supplement group, the Lactobacillius population in the 2%, 5% and 10% supplement groups (P<0.05), the Bifidobacterium population in the 10% supplement group (P<0.05) were significantly increased. Conclusions The results of our study indicate that: 1) Supplying dried whey in the feed of laboratory rabbit can effectively increase the diversity of ceacal bacterial community. 2) Dried whey may effectively improve the intestinal probiotics population.