8 0 0 -3 4 6 -9 1 4 0
RABBIT PRODUCTION
CURRENT TOPIC
Appropriate Technology Transfer for Rural Areas
By Anne Fanatico
ATTRA Program Specialist
October 2005
www.attra.org
Contact Soil Association to see if they have standards.
Increase focus on no cages.
Rabbit meat is high in protein and low in fat, cholesterol, and sodium when compared to most
of the meats eaten in the U.S. (1). Countries with the highest production of rabbit meat are Italy,
France, the former Soviet Union, China, and Spain. Italy produces 300,000 tons a year, as
compared to the U.S. which produces only 17,000. The meat rabbit industry in the U.S. was
more significant around the time of World War II, but since then has declined. However, rabbit
meat has great potential to feed people in developing countries and could be promoted in the
U.S. as a healthful, natural meat and a small farm asset. However, they are labor-intensive to
raise.
They are sensitive to diet and the environment and for this reason are used in laboratory
research.
Breeds
Two medium-size breeds, the New Zealand White (NZW) and the Californian, are the most
important for meat production. They have white fur that is difficult to see if a few pieces are
stuck to the carcass. The NZW is considered the best breed overall, considering mothering
ability and carcass characteristics. However, crossing male Californians to female NZWs and
then breeding the female from this cross back to male Californians results in larger litter sizes
and heavier fryers than using straight NZWs. Other meat breeds include American,
Champagne d’ Argent, and Palomino, but you may not receive a premium price because of the
colored fur.
Rabbit production literature focuses on the NZW, but the information can be applied to other
breeds as well. There are many other breeds of domestic rabbit raised for meat, show,
laboratory use and angora wool production. Rare breeds of rabbit are a priority of the
American Livestock Breeds Conservancy (2), including those of American origin such as the
American, Chinchilla, Silver Fox, and Giant Chinchilla.
Breeds developed for fur include Sable, Silver Fox, Satin, and Rex. The fur market goes up and
down. Pelts are also imported from other countries such as France or China.
The Angora was developed for wool. Pet breeds include Holland Lop, Polish, Dutch, Mini Lop.
Showing rabbits is an excellent youth development tool and is opular as a 4-H animal.
Housing
Housing depends on the scale of the operation; rabbits can be raised on a commercial or
backyard scale. Practical Rabbit Housing (2) is useful for designing housing and is enclosed. It is
The ATTRA Project is operated by the National Center
for Appropriate Technology, under a grant from the USDA’s
Rural Business-Cooperative Service.
economical to make use of any outbuildings already available on a property. Even a lean-to in
warm areas can provide a roof to keep out the rain and sun, but dogs and predators could be a
problem if not fenced out. An experienced producer with a stable market may want to build a
specialized building. In mild areas, housing can be open-walled (for example, a long narrow Aframe with a walkway down the middle and a row of cages on either side with roll-down
plastic curtains or hinged boards for cold weather). In cold regions where there are prolonged
periods below freezing, buildings need to be enclosed to prevent drafts and conserve body heat.
Heating is usually not necessary since rabbits have thick fur coats. However, drafts in cold
weather can be a problem, particularly for newborn kits in the nestbox. In fact, backyard
producers often do not breed rabbits in the wintertime. Unheated rabbitries risk freezing of
water supplies in cold weather. Unheated water bowls and water lines freeze can freeze. Even
if the lines are heated, the watering nipples can still freeze. Hot weather is actually more of a
concern than cold weather. With high humidity and temperatures above 90° F, adult rabbits
overheat. Rabbits are ideally kept where the temperature can be maintained at 62°F.
In any type of building, ventilation is very important in order to reduce ammonia buildup and
to help the animals stay cool during hot periods. Open-walled buildings can be ventilated by
natural air flow. An enclosed building will require fan-assisted ventilation, and in hot areas,
cool cells or foggers can help cool the building. Single levels of cages are easier to ventilate and
cool than stacked rows of cages.
Commercial rabbitries usually house animals in all-wire cages suspended above the ground. The
cages are hung at a height convenient to the producer, usually at waist level. Manure pellets fall
through the wire bottom to the ground instead of remaining in the cage, preventing coccidiosis—a
parasitic infection spread by contact with the manure. The manure accumulates on the ground or
in specially dug pits, often sand-lined, until the manure is removed by wheelbarrow, tractor, or in
some cases an automatic scraper.
Quonset-style cages are rounded on top and save on wire material. The placement of the doors on
quonset cages allows for easy access to the rabbits (it is easier to reach into quonset than squarestyle cages). However, it is important to ensure rabbits have sufficient space.
While building or designing rabbit housing, remember that rabbits tend to gnaw, especially on
wood. If plastic water lines are used to deliver water, attach them to the outside of the cage so the
rabbits cannot chew them.
On a backyard scale, a hutch can be built to house a few animals outside. A "hutch" usually
refers to a small, free-standing unit of construction. I have enclosed various materials that describe
hutch-building plans. Information on innovative housing such as underground rabbitries is also
included.
Feeding
Rabbits eat only plants and are classified as non-ruminant herbivores. They recycle feed by reingesting the cecotropes. Cecotropes are small particles of digested food that collect in the
cecum (hindgut), which the rabbit voids once a day and consumes directly from the anus.
2
Cecatropes are sometimes called “night feces” and look softer than the round, hard pellets
normally seen.
Commercial pellets
Rabbits are usually fed a commercial pelleted diet that is balanced in the necessary nutrients
(protein, energy, vitamins, and minerals). These diets contain alfalfa, grain (barley, wheat mill
by-products), protein supplements (soybean meal), vitamins and mineral supplements.
If your herd is small, it may be economical to reduce the amount of pellets and feed rabbits
some available greens. Greens and succulents include fresh legumes (alfalfa, clover), grasses,
vegetables (lettuce, celery), roots and tubers (carrots, potatoes), weeds (dandelions) and
comfrey. Clean table scraps that fit into these categories are also acceptable. The article “‘OldFashioned’ Ways to Feed Rabbits” discusses the use of various greens and succulents. If greens
complement a pelleted diet, the amount of pellets can be reduced by 50% without lowering
rabbit production. However, since fresh greens are about 80 to 90% water, it is difficult to raise
rabbits solely on these materials because they are not nutrient-dense. The over-feeding of fresh
greens may also cause indigestion.
Homemade diets
Instead of a commercial pelleted diet, producers can mix their own feedstuffs, especially if they
grow or purchase their own feed ingredients. Before commercial pellets were available, people
often raised rabbits on a diet of alfalfa hay and white oats. This is an acceptable diet if salt licks
are also provided.
A legume hay such as alfalfa or clover provides high protein and fiber and can be included at a
level of about 50–60% of the total diet. A concentrate for energy (grains such as oats or barley)
is needed at a level of about 20–30%. The grain should be rolled or ground to facilitate
digestion. Feeding too much grain can cause a carbohydrate overload in the hindgut and the
animal may die from diarrhea (enteritis). Grain by-products that are high in fiber are good such
as wheat bran or wheat mill run. Adding hay to increase fiber and decrease the amount of grain
fed will also reduce enteritis. Enclosed is the article "Enteritis in Rabbits." A small amount of
protein concentrate such as soybean meal or sunflower meal at about 10% of the diet ensures
adequate protein. Rabbit diets need to have about 16–17% crude protein, as well as mineral
supplements or salt spools. The enclosed sections from Countryside & Small Stock Journal
include several sample diets.
The grain and hay ingredients mentioned above are relatively dry (only about 10% moisture).
Rabbits do not relish eating a powder-dry mixture. If the mixture is moistened with feed-grade
molasses, it will be more palatable to the animals. If the alfalfa or other forage is in hay form, it
can be offered separately.
More feed wastage can occur with non-pelleted rations than with pelleted rations. The rabbits
may feed selectively, and the cage bottom and ground below can become littered with hay.
This should be kept in mind when considering the cost-effectiveness of feeding home-mixed
3
rations compared to commercial pellets. It may be possible to have a feedmill custom mix and
pellet a ration.
If you don’t have a recipe you trust, ration-balancing ensures that diets contain the correct
amount of nutrients (protein, energy, vitamins, minerals, etc.) for rabbits during different stages
of growth or reproduction. The book Rabbit Feeding and Nutrition (4) has a section that deals
with ration-balancing and nutrient requirements.
Grazing rabbits
Rabbits may be pastured in outdoor pens placed on the ground in order to harvest their own
fresh forage. The Salatin family (5) in Virginia, known for pastured poultry, has developed a
pastured rabbit production model in which fryers are kept in outdoor floorless pens; chicken
wire is laid on the ground within a large yard to prevent the rabbits from digging out of the
pen. Pens are moved daily to fresh pasture and the rabbits are provided with concentrate feed.
The enclosed article "Retail Rabbits" discusses this operation.
Reproduction
An important part of reproductive management is taking the female (doe) to the male's (buck’s)
cage. Otherwise, the buck would spend his time marking new territory in the doe's cage
instead of breeding. Breeding should occur within about one minute. If it does not occur, the
doe should be removed and retried in a few days. The doe should not be left in with the buck
for long periods of time, because they may fight. Rabbits do not have a heat cycle like many
animals do—rabbits ovulate after mating.
The doe's abdomen may be palpated 10-14 days after breeding to see if she is pregnant. The
embryos are round and feel like grapes. Guidelines for palpation are provided in the
enclosures. Birth of the kits (kindling) occurs in 31 days with NZWs. A nestbox with wood
shavings or other bedding material is placed in the doe's cage at 29 days so she can pull fur and
build a nest. It is a good policy to breed several does on the same day in order to be able to
divide large litters at kindling among the does. NZWs make good foster mothers. Being
touched by human hands at birth does not harm the kits or cause the mother to reject them.
Eight or nine kits with each NZW mother are an appropriate number. Cannibalism by the
mother is often due to poor nutrition, but sometimes it may have no apparent cause.
One can rebreed does about one and a half months after kindling for four to five litters per year.
Kits are generally weaned at 30 days of age; however, if the doe is rebred at one and a half
months after kindling, the kits can be left with their mothers for up to two months. This is a
particularly useful practice if cage space is limited. With top nutrition and management, some
producers wait only one to seven days after kindling to rebreed the doe for maximum
production (up to 11 litters per year). However, does may require a rest after three or four
breedings at this accelerated rate. A good doe sends an average of 50 fryers a year to market.
Young rabbits (fryers) should be separated by sex after 12 weeks to prevent fighting and
inbreeding.
Management
4
It is important to keep production records in order to know when to carry out crucial activities
such as putting in the nestbox and to aid in choosing the best replacement stock. An illustration
of production cards is provided in the enclosures. Ear tags or tattoos are necessary with large
numbers of rabbits. Sanitation is very important. When fur and dust accumulate on cages, they
can be removed by burning with a propane torch. Nestboxes should be cleaned and disinfected
after use (one ounce of bleach to one gallon water is a good cleaning solution).
Health
A commonly encountered disease is mastitis, or inflammation of the mammary glands, which is
treatable with antibiotics. The bacteria Pasteurella causes snuffles and pneumonia; chronic
Pasteurella sufferers should be culled from the herd. Rabbits showing overgrown teeth, those
developing sorehocks, and poor producers should also be culled. The enclosed Rabbit Handbook
contains more information on diseases.
If antibiotics are used to treat disease, a withdrawal period is required before slaughter to
ensure residues have cleared the animal’s system. Since antibiotics and hormones are not
routinely used in rabbit production, the meat is especially appropriate for natural and organic
markets.
Processing
Rabbits that receive good nutrition reach a market weight of four to five pounds liveweight
within 10–12 weeks and are marketed as fryers. It may take longer to reach market weight with
poorer nutrition. Older rabbits (usually above six pounds) culled from the herd are less
valuable due to tough meat and are marketed as stewers.
Rabbit processing generally consists of stunning or killing the animal, hanging it to bleed,
removing the head, removing feet and tails, removing skins, eviscerating, washing the carcass,
chilling the carcass in a water tank or refrigerated room, aging the carcass under refrigeration,
and packaging. The enclosed Rabbit Handbook discusses home butchering.
In a plant, an automated line reduces labor for rabbit processing compared to a manual
overhead track, but is subject to possible electrical breakdowns and other problems. If you are
planning to establish a USDA inspected plant, contact the USDA Food Safety and Inspection
Service. There is very little information available on building plans for rabbit processing.
The federal inspection of rabbit meat is voluntary. Under voluntary federal inspection, each
rabbit and its organs are inspected to ensure it is wholesome and free from disease, and they are
slaughtered under USDA poultry regulations. Since rabbit inspection is voluntary, the federal
government does not pay for inspection and the producer must cover the costs. According to
the USDA FSIS (6), when rabbit is not voluntarily inspected, the processor is subject to the Food
and Drug Administration (FDA). Some states only permit the sale of rabbit if it is inspected
under state laws. Contact the department of agriculture for information on regulations in your
state. Producers should also check with any states to which they plan to ship rabbit meat.
5
Products other than meat include breeding stock, manure fertilizer, and worm production from
the manure. Some processors sell “biologicals” after slaughter such as brains and blood to
pharmaceutical companies.
Marketing
Marketing rabbits can be difficult and frustrating, because there are few processors that buy live
rabbits and supply and demand can be unstable. In the wintertime, producers may have a more
difficult time raising rabbits and therefore supply is limited; however, in the summertime,
supply can become glutted. A market report is listed at the following website.
www.prma.org/marketreport/marketreport.pdf. The list includes the names and addresses of the
processors, along with information on current prices paid for fryers and stewers. A hard copy
of one of these reports is included as an enclosure.
Direct marketing
The U.S. does not have a history of rabbit consumption. However, there is untapped potential
especially for the natural and organic markets. ATTRA can provide more information on
organic certification.
Direct marketing requires extra time and effort for the producer but provides the opportunity to
produce a high-quality product, educate the consumer, and develop customer loyalty. Many
consumers would like to get in touch with their food supply.
In establishing a direct market, one can start with producing meat for family or selling to
neighbors and friends. Free samples given to businesses patronized by the producer, at county
fairs, etc., acquaint potential customers with the product. Advertising by newspaper, radio,
flyers, brochure, and the Internet are useful. Some farms send out a newsletter to past
customers describing happenings at the farm and emphasizing the quality of their products.
Education helps builds a loyal customer base. Presentations to local organizations such as civic
groups, emphasizing that rabbit is a healthful meat, may attract consumers interested in
lowering fat and cholesterol in their diets. Customer bases include local health food stores or
grocery stores interested in carrying farm-fresh products (these usually require a steady
supply), farmers’ markets, and restaurants.
A Rabbit Field Day at a school could provide the opportunity for people to handle live rabbits,
sample rabbit meat prepared in different recipes, get pamphlets about rabbit production and
qualities of the meat, see exhibits of crafts that can be made from rabbit products such as rugs
from the pelts and rabbit's foot key-chains. Rabbit producers may be able to coordinate with
4-H groups or the Cooperative Extension Service in order to carry out a project of this kind.
Although there is a lack of USDA processing plants, the fact that rabbits do not have to be
inspected is an opportunity in some states to sell meat to consumers without access to a plant.
6
The rabbit industry has many challenges in the U.S. Rabbit meat is high in cost compared to
other livestock and should be considered a luxury meat. Feasibility studies and business
planning is needed if you are planning to invest money in rabbit production. A useful resource
is Building a Sustainable Business: A Guide to Developing a Business Plan for Farms and Rural
Enterprises (7). Raising rabbits is a business a producer should grow into gradually, as
experience increases and management improves.
In many ways, rabbits are more suited for small-scale production than large-scale, industrial
production. It is difficult to automate rabbit production because does must be housed
individually due to territorial behavior. Their feed costs can be high because they require a
high-fiber, low-energy diet that costs more to produce than typical corn and soybean diets fed
to poultry and swine. For example, alfalfa is an excellent feed for rabbits but it is expensive.
However, qualities that make rabbits less suitable for industrial production make them more
suitable for small-scale production. They can eat forages, hay, garden waste, and high-fiber
milling by-products like wheat bran, and can be an important part of a diversified farm.
Further resources
For further questions about raising rabbits, contact Dr. Steve Lukefahr (8) at Texas A & M
University – Kingsville, Dr. James McNitt (9) of the Small Farm Family Resource Development
Center at Southern University, or Dr. Mark Grober (10) at California State University. Dr.
Lukefahr’s international rabbit research program is described at
http://users.tamuk.edu/kfsdl00/rabb.html. They are experts in the field and willing to answer
questions. The state-of-the-art book Rabbit Production (11) covers all areas of production.
Ordering information for the book is included below but you can also ask your library to
borrow it via Interlibrary Loan.
Useful organizations include:
 The American Rabbit Breeders' Association (12), which publishes a membership
directory of rabbit breeders and Domestic Rabbits, a show-oriented magazine.
 The Professional Rabbit Meat Association (13) provides information on raising rabbits
for meat and has a newsletter and website www.prma.org/
 The American Branch of the World Rabbit Science Association has a website at
http://arnica.csustan.edu/abwrsa/ Dr. McNitt is secretary/treasurer and can provide
additional information. In addition the World Rabbit Science Association has a website
at http://world-rabbit-science.org/.
 The Animal Welfare Institute (14) provides welfare guidelines for rabbit care. The
guidelines are enclosed and are also available at
www.awionline.org/farm/standards/rabbitsprint.htm.
In addition to the enclosed materials, there are many books and pamphlets available on rabbit
production. University Extension services often have circulars on rabbit production available
upon request, with some of these geared to 4-H rabbit projects. A ten-minute video called
"Commercial Rabbit Production" is available (15).
References:
7
1)
Lukefahr, S.D. 1993. Research study confirms that rabbit meat is low in cholesterol.
Domestic Rabbits. May-June. p. 22–25.
2)
American Livestock Breeds Conservancy
P.O. Box 477
Pittsboro, NC 27312
919-542-5704
919-545-0022 fax
www.albc-usa.org
3)
McNitt, James. 1996. Practical Rabbit Housing. Southern University and A&M College,
Baton Rouge, LA. Title page, table of contents, p. 1–23.
4)
Cheeke, P.R. 1987. Rabbit Feeding and Nutrition. Academic Press, Orlando, FL. 376 p.
5)
Joel Salatin
Polyface Farms
Rt. 1, Box 281
Swoope, VA 24479
703-885-3590
6)
USDA, 2003. Food Safety of Rabbit.
http://www.fsis.usda.gov/OA/pubs/focusrabbit.htm. Accessed 10/13/05.
7)
Minnesota Institute for Sustainable Agriculture and the Sustainable Agriculture
Network. 2003. Building a Sustainable Business: A Guide to Developing a Business
Plan for Farms and Rural Enterprises. www.misa.umn.edu/publications/bizplan.html.
280 p.
8)
Dr. Steve Lukefahr
Department of Animal and Wildlife Sciences
Texas A & M University
Campus Box 156
Kingsville, TX 78363
512-593-3699
s-lukefahr@tamuk.edu
9)
Dr. James McNitt
Rabbit Production Specialist
Small Farm Family Resource Development Center
Southern University and A&M College
Box 11170
Baton Rouge , LA 70813
Telephone (225) 771 2262
Fax (225) 771 4464
james_mcnitt@suagcenter.com
8
10)
Dr. Mark Grober
Biological Sciences
California State University, Stanislaus
Turlock, CA 95382
mgrobner@athena.csustan.edu
209-667-3628
11)
McNitt, James I. 2000. Rabbit Production. 8th Edition. The
Interstate Printers and Publishers, Inc., Danville, IL. 493 p.
Available from:
Interstate Publishers, Inc.
P.O. Box 50
Danville, IL 61834-0050
800-843-4774
217-446-9706 fax
American Rabbit Breeders Association
1925 S. Main St.
Box 426
Bloomington, IL 61702
309-664-7500
309-664-0941 fax
http://www.arba.net/
12)
13)
Professional Rabbit Meat Association
Denise Konzek, Secretary-Treasurer
627 S. Union
Kennewick, WA 99336
rabbitmom2@webbworks.com
http://www.prma.org/store/application_form.htm
14)
Animal Welfare Institute
P.O. Box 3650
Washington, DC 20027
703-836-4300
703-836-0400 fax
awi@awionline.org
15)
NC A&T University
Extension/Research Committee
P.O. Box 21928
Greensboro, NC 27420
336-334-7947
Enclosures:
9
Animal Welfare Institute. No date. Humane Husbandry Criteria for Rabbits.
http://www.awionline.org/farm/standards/rabbitsprint.htm. Accessed 10/15/05.
Belanger, J.D. 1993. Homesteader’s handbook to raising small livestock: Installment II—
Raising rabbits. Countryside & Small Stock Journal. September–October. p. 77–79.
Brooks, D. et al. 1989. Rabbit Handbook. Leaflet 21020. University of CA Cooperative
Extension. 27 p.
Kanable, Ann. 1977. Raising Rabbits. Rodale Press, Emmaus, PA. p. 1-12.
Macey, Anne. 1988. Organic Livestock Handbook. Mothersill Printing Inc. p. 147-150.
McNitt, James, I. 2005. Market report
Accessed 10/12/05 http://www.prma.org/marketreport/marketreport.pdf
McNitt, J.I. 2004. Rabbit information available from Small Farm Family Resource Development
Center, Baton Rouge, LA. 9 p.
McNitt, James I. et al. 1996. Rabbit Production. The Interstate Printers and Publishers, Inc.,
Danville, IL. Title page, table of contents, p. 110–111.
McNitt, James, I. 1996. Practical Rabbit Housing. Small Farm Family Resource Develop Center,
Southern University, Baton Rouge, LA. 22 p.
McNitt, J.I. 1986. Starting a commercial rabbit enterprise. Missouri Farm. January–February.
p. 25.
McNitt, J.I. 1989. Enteritis in rabbits. Missouri Farm. March–April. p. 24.
Meek, M.W. 1996. ‘Old-fashioned’ ways to feed rabbits. Countryside & Small Stock Journal.
July–August. p. 51–52.
Perry, Janet G., Scott M Barao and Tom W. Smith. 2001. Rabbits can be raised on small acreage.
American Small Farm. April. P. 34, 36-37.
Shirley, Christopher. 1995. Retail rabbits. The New Farm. p. 12–15.
Further Reading:
Cavani, C.; Bianchi, M.; Petracci, M.; Toschi, T. G.; Parpinello, G. P.; Kuzminsky, G.;
Morera, P.; Finzi, A. 2004. Influence of open-air rearing on fatty acid composition and
sensory properties of rabbit meat. World Rabbit Science. Vol. 12, No. 4. p. 247-258.
A study was conducted to evaluate the fatty acid (FA) composition and sensory
properties of meat from rabbits housed in the open-air in movable colony cages on
pasture during the fattening period. A total of 60 rabbits were reared using conventional
husbandry practises and subsequently divided into two groups at a live weight of about
10
2.0 kg and at 62 days old. The indoor group was kept in conventional bi-cellular cages (2
animals per cage, 0.07 m2 per rabbit), while the open-air group was reared in movable
colony cages (6 animals per cage, 0.17 m2 per rabbit) on a polyphyta natural pasture. The
grass was cut on the pasture prior to moving the cages so that the rabbits would not be
able to eat the grass. Both groups were fed ad libitum a commercial diet for fattening
rabbits. The rabbits were slaughtered when 13 weeks old. Fourteen carcasses from each
experimental group were randomly collected and hind leg and loin meat were used to
determine the intramuscular lipid content, FA composition and sensory attributes. Rabbits
housed open-air in movable cages exhibited lower carcass weight (1110 vs 1243 g;
P<0.01) and lipid content of the hind leg meat (3.61 vs 5.18%; P<0.01) as well as a
higher content of PUFA (36.9 vs 32.5%; P<0.05) and arachidonic acid (5.9 vs 1.9%;
P<0.05). However, no differences were found in the n-6/n-3 PUFA ratio. The quantitative
descriptive analyses of the meat (Longissimus lumborum muscle) sensory properties did
not show any differences between the experimental groups.
Ojewola, G..S., Ukachukwu, S. N., and Abasiekong, S. F. 1999. Performance of growing
rabbits fed concentrate alone and mixed concentrate-forage diets. Journal-of-SustainableAgriculture-and-the-Environment. Vol. 1, No. 1. p. 51-55.
Eighteen 6-week-old crossbred (Dutch x Chinchilla) rabbits of both sexes ranging from
850-1025 g body weight were fed either a formulated diet alone (FD), formulated diet
plus green Centrosema (FDC), or formulated diet plus green Mucuna (FDM) in an
experiment laid out in a completely randomized design. Groups that were fed green
Mucuna and Centrosema had similar total average concentrate-forage intakes, which
were significantly (P<0.05) higher compared with that of the group that had no access to
green feed. However, intake of Mucuna alone was higher (P<0.05) compared with
Centrosema, suggesting that the rabbits potentially find Mucuna more palatable than
Centrosema. The FDM group had significantly (P<0.05) higher final body weight
(1866.70 g), average daily weight gain (24.21 g) and better feed conversion ratio (2.67)
compared with the FDC group. Also, the FDC group had higher (P<0.05) final body
weight (1675 g), average daily weight gain (15.48), but poorer feed conversion ratio (3.7
g) compared with the FD group that had 1608.30 g final body weight, 14.08 g average
daily weight gain and 3.36 g feed conversion ratio. Access to green feed resulted in better
(P<0.05) digestibility or utilization of dry matter, crude protein, crude fibre and ether
extract. It therefore appears that a mixed concentrate-forage feeding regime encourages
better growth performance and digestibility of nutrients in growing rabbits in comparison
to an entirely concentrate feeding regime. Among the green feeds, Mucuna
cochinchinensis appears to be superior to Centrosema pubescens in terms of supporting
better growth performance and nutrient digestibility.
McNitt, J; Way, R.; Way, M.; Forrester-Anderson, I. 2003. Growth of fryers reared and
(or) finished using controlled grazing in movable pens. World Rabbit Science. Vol. 11,
No. 4. p. 189-198.
The productivity of fryer rabbits kindled in conventional hanging wire cages in a building
and finished in a pasture pen (InOut), kindled and reared in a pasture pen (OutOut) or
kindled and reared in the cages (OutOut) was compared to determine the feasibility of
pasturing as a means of production. The pens were divided into four 120x120 cm
11
compartments and placed on an established 80% orchard grass: 20% alfalfa-clover sward
overlaid with chicken wire. The pens were moved to a new location each day for fresh
grazing. Litters from eight does that kindled in cages and four that kindled in outdoor
pens were used. At 42 days, the fryers were weaned and 24 fryers born in the indoor
cages were randomly assigned to cages within the barn (Inln) and 24 to outside pens
(InOut). Thirty-two of the fryers born in outdoor pens were randomly assigned to one of
four outdoor pens (OutOut). The kits were weighed on days 42 (weaning), 55, 82 and
104. At day 104, the rabbits were processed and carcass and kidney fat weights recorded.
Because of mortality, there were 23 InIn carcasses, 21 InOut carcasses and 30 OutOut
carcasses. Data were analysed using the General Linear Models Procedure of SAS. InIn
fryers had higher (P<0.01) growth rates, final weights, carcass weights and kidney fat
weights than the InOut or OutOut fryers (28.0+or-0.6 g/day, 2640+or-47 g, 1385+or-29 g
and 15.4+or-1.0 g for InIn vs. 23.4+or-0.6 g/day, 2307+or-49 g, 1187+or-30 g and
5.4+or-1.0 g for InOut and 22.7+or-0.5 g/day, 2156+or-41 g, 1096+or-25 g and 0.9+or0.9 g for OutOut, respectively). The InOut rabbits were numerically intermediate between
the InIn and OutOut groups for all traits. Rearing and finishing rabbits in movable pens
on pasture can result in reasonable rates of production which might be helpful in
satisfying the demands of consumers who are willing to pay extra for the more naturally
produced, grass-finished product.
Lebas, F., Lebreton, L., and Martin, T. 2002. Statistics on organic production of rabbits
on grassland. Cuniculture Paris. Vol. 164. p. 74-80.
Data are reported on rabbits at a farm in France that has converted to organic production.
The rabbits are kept in moveable cages with wire mesh floors, located on ryegrass-clover
pasture. Supplementary feeding is provided in the form of pelleted feed formulated to
organic production standards. Breeding is regulated so that females do not have more
than 6 litters per year. For 45 kindlings, the number of liveborn young per litter averaged
7.89, and the number of stillbirths 0.78. Age and litter size at weaning averaged 37.2 days
and 6.20 respectively. On a dry matter basis, the grassland supplies 10-30% of food
consumed. In 2 groups of organically reared rabbits, final live weight averaged 2483 and
2158 g, compared with 2372 and 2272 g in 2 groups of conventionally reared rabbits.
Each suckling female is kept with her litter in a specially designed wooden crate. After
weaning, the young are kept 6-8 to a pen, are reared to 14-15 weeks of age, and
slaughtered at 2.2-2.5 kg live weight. The dressing percentage of organically reared
rabbits was 57.4%, compared with 55.14% in conventionally reared rabbits. Muscle pH
and fat score were slightly higher in organically reared than in conventionally reared
rabbits. It was concluded that organic production of rabbits is possible at all times of the
year.
Margarit, R., Morera, P., and Kuzminsky, G. 1999. Carcass and meat quality in rabbits
bred on pasture. Rivista di Coniglicoltura. Vol. 36, No. 6. p. 40-42
A trial was carried out to evaluate carcass traits and meat quality of rabbits bred in
movable cages placed on a turf for 29 days before slaughter. The initial body weight was
2.1 kg, and the slaughter weight 2.5 kg. In addition to standard slaughtering data, a
sensory analysis of lumbar muscles was performed. Slaughter weight was reached with a
delay of 12 days in comparison with control rabbits, but carcass of rabbits bred on pasture
12
accumulated lower fat deposits (-20.1 g, P<0.001). There were no differences in sensory
analysis of the meat.
Pages: 687-692 (Article)
*View Full Record:
'http://gateway.isiknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAut
h=Alerting&SrcApp=Alerting&DestApp=CCC&DestLinkType=FullRecord&UT=00023
8474200021'
*Order Full Text [ ]
Title:
Comparison of texture and biochemical characteristics of three rabbit
lines selected for litter size or growth rate
Authors:
Arino, B; Hernandez, P; Blasco, A
Source:
MEAT SCIENCE, 73 (4): 687-692; AUG 2006
Abstract:
Meat texture and some biochemical characteristics that could influence
meat tenderness were studied in rabbit loins. Rabbits from three
synthetic lines were compared, lines V and A selected for litter size
at weaning and line R selected for growth rate between weaning and
slaughter time. The activities of cathepsins, collagen content and
textural properties measured by Warner-Bratzler (WB) shear device and
by the texture profile analyses (TPA) test were measured. Line R was
more tender than line V and line A had an intermediate tenderness,
Rabbit meat from line R had higher activity of cathepsins B and B + L,
lower total collagen content and lower cohesiveness, springiness and
chewiness, shear force and total work (area under the curve obtained
with WB device) than line V. Line A had an intermediate texture between
lines R and V. Our results show evidence of genetic variation between
lines in rabbit meat tenderness. (c) 2006 Elsevier Ltd. All rights
reserved.
The ATTRA Project is operated by the National Center for Appropriate Technology under a grant from the Rural Business-Cooperative Service, U.S.
Department of Agriculture. These organizations do not recommend or endorse products, companies, or individuals.
13