Advance NonRuminant NutritionRabbit: nutrition manipulation

Eko Widodo

Significance A lab animal. Commercially bred for wool , meat

purpose. Reared as pet animal as well. Not so much popular in Indonesia. A good source for an alternative

table meat.

Nutrition & feeding Roughage – Hay

Succulent foodstuffs – rootsConc. – cerealsRabbit feeding pellets or

compounded feeds

The same principles of feeding s/b followed for feeding rabbit as other small non-ruminants.

Compounded Feeds areBurgess rabbit pelletsSpillers Supa Natural MixRussel Rabbit Mix— Complete foodBales

Designedfor use withsupplementssuch as hay

MEASURES OF FOOD ENERGY TDN

DEME

Additives Growth promoters Coccidiostats [ incorporated with rabbit pellets] FeedingTips Changing ration

Force feedingRegularityIndividualityCleaning

Some common feedstuffs Carrots

TurnipsOat strawCabbageMaize silageDecorticated GNCFish meal

Coprophagy OR Coecotrophy Perfectly normal physiological process in

rabbits. Discovered by a French veterinarian viz. Charles Morot.

House s/b escape proof. So constructed that ani. can neither itself nor the hutch. So constructed that good visibility of animal at all the times. The general housing principles are same as that of the other small animals.

Producing Quality Meat Rabbits

Quality AssuranceWHAT 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 producersFood processors (packing plants, milk

plants)Grocery stores & restaurantsConsumers

Commercial Rabbit Industry

8 to 10 million pounds of rabbit are marketed each year in the US

Nutritional Value of Rabbit Meat

Rabbit 100g Beef 100g

Calories 197 283Total Fat (g) 8 19Cholesterol

(mg)82 87

Protein (g) 29 27Iron 15% 12%

Parts of a Rabbit CarcassForeleg

Rib

Lion

Rump

Hind leg

What are the steps to quality meat rabbits???1st – Housing

2nd – Nutrition

3rd – Health/Breeding Programs

4th – Marketing Plan

HousingHousingMany types and VarietiesNeed 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 rabbitsMajor Nutrient Requirements & Simple

Feeding ChartClass of

Production%

Pro% Fat

Calories (per lb.)

% Fiber

Daily feeding

level

Pregnant (21d.) or Lactating

16-20 3-5.5 1136 12-14 Free Choice

Growing Fryer (1-3 mo.)

16 2-4 1136 14-16 Free Choice

Replacement (3-5 mo.)

16 2-4 1136 14-16 6-8 oz.

Breeding Bucks 16 2-3 1136 14-20 6-8 oz.

Dry bucks/does 12-15 2-3.5 955 14-20 4-6 oz.

Source: National Research Council 1194

Health Common Diseases of Rabbits raised in a meat

production system:

Digestive DisordersPasteurellosisParasitesSore Hocks

Digestive Disorders Newly weaned rabbit is most vulnerable

Enterotoxaemia is the most common disorder

Coccidiosis is a protozoa that causes diarrhea.

PasteurellosisRespiratory Disease (Snuffles)

Larger groups of Rabbits

Poor Ventilation and high ammonia levels caused by urine.

Parasites & Sore HocksTwo main types of Parasites

Mites: cause ear and skin mangeProtozoa: Coccidiosis

Sore HocksThe main disadvantage to wire cagesWear of the fur on the hocks and can create

open sores on the hocks

ReproductionTraits 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

Age to Wean Litter

Time to Rebreed

Doe*

Litter Interval**

68

28 days28 days

28 days14 days

59 days45 days

* Age of Litter

** Number of days between litters if no infertile matings

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.

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