Producing Quality Meat Rabbits
Quality Assurance

WHAT is Quality Assurance?

Quality


Standard
Assurance:

A pledge or a promise

To consumers
WHO is responsible for Quality
Assurance?

Everyone involved in food production!




Livestock producers
Food processors (packing plants, milk
plants)
Grocery stores & restaurants
Consumers
Commercial Rabbit Industry

8 to 10 million pounds of rabbit are
marketed each year in the US
Nutritional Value of Rabbit
Meat
Rabbit
Calories
Total Fat (g)
Cholesterol (mg)
Protein (g)
Iron
197
8
82
29
15%
100g
Beef
100g
283
19
87
27
12%
Parts of a Rabbit Carcass
Foreleg
Rib
Lion
Rump
Hind leg
What are the steps to quality
meat rabbits???

1st – Housing

2nd – Nutrition

3rd – Health/Breeding Programs

4th – Marketing Plan
Housing



Housing
Many types and Varieties
Need to provide

Ventilation

Protection from drafts
Housing

Provide a dry environment

Provide plenty of space

General rule of thumb: ¾ square Foot per pound
of body weight.

Example a 4lb rabbit would need 3 square feet of cage
space or a 18”x 24” cage
Nutrition – meat type rabbits
Major Nutrient Requirements & Simple Feeding
Chart
Class of Production
Pregnant (21d.) or
Lactating
% Pro
%
Fat
16-20 3-5.5
Calories
(per lb.)
%
Fiber
Daily feeding
level
1136
12-14
Free Choice
Growing Fryer (1-3
mo.)
Replacement (3-5
mo.)
16
2-4
1136
14-16
Free Choice
16
2-4
1136
14-16
6-8 oz.
Breeding Bucks
16
2-3
1136
14-20
6-8 oz.
955
14-20
4-6 oz.
Dry bucks/does
12-15 2-3.5
Source: National Research Council 1194
Health

Common Diseases of Rabbits raised in a
meat production system:
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

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Digestive Disorders
Pasteurellosis
Parasites
Sore Hocks
Digestive Disorders



Newly weaned rabbit is most vulnerable
Enterotoxaemia is the most common
disorder
Coccidiosis is a protozoa that causes
diarrhea.
Pasteurellosis

Respiratory Disease (Snuffles)

Larger groups of Rabbits

Poor Ventilation and high ammonia levels
caused by urine.
Parasites & Sore Hocks

Two main types of Parasites



Mites: cause ear and skin mange
Protozoa: Coccidiosis
Sore Hocks


The main disadvantage to wire cages
Wear of the fur on the hocks and can create
open sores on the hocks
Reproduction

Traits of concern:

Number of kits born

Number of kits weaned

Litter Weights at weaning

Litters per year (usually 5-8)
Management Schedule for 6 or 8 litter per Doe per
Year
Litters per
Doe per
Year
6
8
Age to
Wean Litter
28 days
28 days
Time to
Rebreed
Doe*
28 days
14 days
* Age of Litter
** Number of days between litters if no infertile matings
Litter
Interval**
59 days
45 days
Marketing

Things to consider with meat rabbits:

Slaughtering Facilities

Packaging & Labeling

Potential Buyers
Marketing

Selling Rabbit Meat



From the Farm- can be slaughtered on farm
and labeled as not inspected, no license
required.
At a Farmers Market- Must be processed by a
licensed slaughter facility, mobile retail food
license required.
Grocery or Restaurant-Must be processed by a
licensed slaughter facility, retail food
establishment license required.
References
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
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DATCP- Division of Food Safety: Wisconsin food Regulations Overview for
Farmers and Market Gardener Wishing to Direct Market.
Backyard Production of Meat Rabbits in Texas. Texas Ag. Extension
Publication E-138
Agriculture Alternatives- Rabbit Production. Penn State Cooperative
Extension Publication 1994.

http://www.elook.org/nutrition/beef/4434.html
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http://www.elook.org/nutrition/lamb/3909.html
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http://www.ams.usda.gov/poultry/standards/AMS-RabST-2002.htm