Rabbits

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Rabbits

• Alexa Gelvin

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As a meat source

• Rabbit Meat Will Feed The World's Hungry People
  - United Nations

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Rabbit meat is Nutritious

• The office of home economics, state relations of
  the U S Department of Agriculture has made
  extensive test and have stated that domestic
  rabbit meat is the most nutritious meat known to
  man.

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Nutritional information

• Rabbit is raised up off the ground and is one of
  the cleanest meat.
• Unsaturated fatty acids is 63 of total fatty
  acids.
• Rabbit is highest in protein.
• Rabbit has 795 calories per pound. Chicken 810,
  Veal 840, Turkey 1190, Lamb 1420, Beef 1440, Pork
  2050.
• Cholesterol level and fat in rabbit meat is
  lower than chicken, turkey, beef, and pork.

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Cholesterol Comparison
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Quality Meat

• Rabbit meat is all white meat.
• Rabbit meat compares very favorably to veal at
  half the price.
• Rabbit meat has been used and is suitable for
  special diets, such as those for heart disease
  patients, diets for the aged, low sodium diets,
  weight reduction diets, etc.

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Efficient meat producers

• Rabbits are among the most productive of domestic
  livestock.
• A 10 lb doe rabbit can produce 320 pounds of meat
  in a year. This is more than a cow which takes 2
  acres of land to raise.
• Rabbits will produce 6 pounds of meat on the same
  feed and water as a cow will produce 1 pound of
  meat.
• Baby rabbits feed off of mothers milk so rich
  that they can double their weight in 6 short days
  as compared to a pig at 14 days, and calves at 47
  days

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Space

• As the worlds human population grows there will
  be less land to raise food. The rabbit will play
  a more increasing role in this supply.
• Rabbits lend themselves to both small and large
  scale production.

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Use in other countries

• France is the world's largest producer and
  consumer of rabbit meat. In Hungary there are
  rabbitries with over 10,000 does producing
  rabbits for export to Italy.
• Rabbit was the number 1 Export item of Red China.

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Meat Breeds

• American Chinchilla
• American Sable
• Californian
• Champagne d'Argent
• Cinnamon
• French Lop
• Hotot

• New Zealand
• Palomino
• Rex
• Satin
• Silver Fox
• Silver Marten

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• American Sable

• American Chinchilla

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• Champagne d'Argent

• Californian

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• Creme d'Argent

• Cinnamon

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• Hotot

• French Lop

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• Palomino

• New Zealand

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• Satin

• Rex

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• Silver Martin

• Silver Fox

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History

• Rabbits are known to be used for meat as far back
  as 1500BC
• It was decreed by law in the Roman Empire that
  all young maidens be fed rabbit meat because it
  would make them more beautiful and more willing.
• The first recorded rabbitry husbandry was in
  early Roman times, Where rabbits were kept in
  walled rabbit gardens for food. This saved waste
  over bigger animals because the rabbit was all
  eaten.
• In 1859 a single pair of rabbits was released in
  Victoria, Australia, and in 30 years gave rise to
  an estimated 20 million rabbits.

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By-Products

• Pelts
• Heat
• Use the heat from the rabbit's ears to heat green
  houses

• Manure
• of dry material
• 2.20 Nitrogen
• .87 Phosphorus
• 2.30 Potassium
• .36 Sulfur
• 1.26 Calcium
• .40 Magnesium