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      Potential of the Rabbit for Meat and Fur Production

      The domestic rabbit has the potential to become one of the world’s major livestock species. In the future, as the human population exerts increasing pressure on the world’s food resources, it is likely that rabbits will assume an increasingly important role as a source of food. However, this does not imply that rabbits will have to be raised mostly on large commercial farms; rather, it is likely that many more people than at present will raise them in small numbers in their backyards. Rabbits also possess various attributes that are advantageous in comparison to other livestock. Rabbits can be successfully raised on diets that are low in grain and high in roughage. Recent research has demonstrated that normal growth and reproductive performance can be achieved on diets containing no grain at all. As competition between humans and livestock for grains intensifies, rabbits will have a competitive advantage over swine and poultry, since these animals cannot be raised on high roughage diets or diets that don’t contain grain. Rabbits convert forage into meat more efficiently than ruminant animals, such as cattle and sheep. From a given amount of alfalfa, rabbits can produce about five times as much meat as beef cattle. All these attributes are especially relevant today with rising feed and fuel costs.

      The ability of rabbits to efficiently convert forage into meat will be of special significance in developing countries, where population pressures and food shortages are greatest. In many cases, there is abundant local vegetation that cannot be consumed directly by people but that can be fed to rabbits. A few does can be kept by villagers on a backyard scale to produce enough meat to satisfy the needs of a family by using weeds, tropical forages, vegetable tops, and table scraps as feed for the rabbits (Fig. 1.4). Keeping cattle under such circumstances is not feasible because of their larger feed and space requirements, the long time taken to reach slaughter weight, and the problem of using a large amount of meat at once when refrigeration is lacking. Rabbits act as “biological refrigerators” in that the meat from one animal can be consumed without the need for storage. Rabbits will breed year-round, so a continuous supply of meat can be produced with just a few breeding animals. The above scenario is hitting closer to home as more people in the U.S. are growing gardens and raising small livestock in an effort to stretch the food dollar with the economic downturn of the global recession of 2009.

      Fig. 1.4. A village rabbitry constructed of bamboo, palm thatch, and other locally available material. Rabbit production has considerable potential in developing countries. (Courtesy of S.D. Lukefahr)

      An exciting characteristic of rabbits is their high reproductive potential. This, of course, is well known, being the subject of numerous jokes regarding fertility. Because of their rapid growth rate, short gestation period, and ability to rebreed immediately after kindling (giving birth), rabbits have a reproductive potential that is staggering. Several animals released in Australia resulted in a few years in tens of millions of rabbits. In commercial production, this high reproductive potential is of great importance. Recent research has demonstrated the feasibility of post-partum breeding, so it is possible for a doe to have a litter, be rebred immediately, wean the litter at 28 days, and have another litter 3 days later. This is the normal breeding pattern of wild rabbits during the breeding season. No other type of livestock has this amazing reproductive potential. Such intensive breeding requires a high level of management skill and is not recommended until further research is completed.

      There is considerable potential for genetic improvement of rabbits raised commercially. Because the generation time is short, and because the heritability of growth and carcass traits is moderate to high, rapid improvement of these traits through selection can be made. In the United States there has been comparatively little genetic selection of rabbits for such important commercial characteristics as carcass traits, so there is scope for considerable progress in these areas. Compared to other types of livestock production, there has been little commercial development of high performing hybrids, use of well-designed crossbreeding schemes, or other techniques that are routine in the other types of livestock enterprises.

      Rabbits lend themselves to both small- and large-scale production (Fig. 1.5). France is one of the world’s largest producers and consumers of rabbits. In the 1950s, the size of the average French herd was six does. Thus, the French industry was based upon a large number of small producers. In recent years, however, the average herd size has increased somewhat, but 96 percent of the producers in France have 1 to 20 does. Only 1 percent of the producers have over 200 does, but they produce over 30 percent of the rabbit meat. In the United States most rabbitries have 50 or fewer does. Many people keep a few does in the backyard to raise meat for the family and to sell the surplus. In times of economic stress, such as the depression of the 1930s, World War II, and the energy crisis of the 1970s, interest in self-sufficiency increases, and backyard rabbit production increases. This trend has also been observed in present times with the global recession. Because they are noiseless, rabbits can be raised in a suburban situation without infringing on the peace of neighbors. Only a small space is needed for raising rabbits, and they adapt themselves to a variety of conditions, being raised successfully in many cities, in small towns, and on farms in every state of the U.S. They appeal to all classes of people with a diversity of backgrounds. Many of these people have had a lifelong yen for raising animals but have been so situated that they could not realize their dreams. Now they are deriving a great deal of pleasure and relaxation from working with rabbits. The amount of capital needed for the equipment and for the animals is reasonable. Caring for rabbits does not involve strenuous physical exertion, so the work can be carried on with much satisfaction by persons with special needs. Rabbit production is especially useful for occupational therapy. The size of the animal makes it exceptionally valuable in youth programs.

      Fig. 1.5. A large rabbitry in Hungary producing about 300,000 fryers annually. Rabbits are suited to both large- and small-scale production. (Courtesy of J.I. McNitt)

      Rabbit meat is a wholesome, tasty product (Fig. 1.6). Compared to most other meats, it is high in protein and low in fat, cholesterol, and sodium. The meat is white, fine-grained, delicately flavored, nutritious, and appetizing. It is also low in caloric content. The size of the carcass, the fine quality of the meat, and the wide range in methods for preparation make rabbit an excellent and economical

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