The Nutrition of the Rabbit (Hardcover)

Rabbit production systems are important providers of meat in many parts of the world. The species has many advantages, including rapid growth rate and good reproductive performance. It is adaptable in that it may be reared under intensive conditions, but is also successful under small scale production systems, which are of value in the economics of emerging countries. Although not a ruminant, its digestive system allows it to thrive on high fibre raw materials. The meat has a comparatively healthy low fat image, which is increasingly important to consumers and there appear to be few impediments, such as religious considerations, to rabbit meat consumption. However, the science of rabbit production has received relatively little attention, although there are recognized rabbit research groups worldwide and a wealth of data exists in a scattered form in the literature. This work brings together that expertise under one cover. It covers a range of topics, from digestive physiology and nutrient/energy allowances to feed formulation and production. The information provided should be an asset to those involved in rabbit rearing, whether as companion animals or for meat production, and provides data of interest to animal nutritionists and zoologists working on rabbits and related mammals.