Producing%20Quality%20Meat%20Rabbits

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Producing Quality Meat Rabbits
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Quality Assurance

• WHAT is Quality Assurance?
• Quality
• Standard
• Assurance
• A pledge or a promise
• To consumers

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WHO is responsible for Quality Assurance?

• Everyone involved in food production!
• Livestock producers
• Food processors (packing plants, milk plants)
• Grocery stores restaurants
• Consumers

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Commercial Rabbit Industry

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

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Nutritional Value of Rabbit Meat
Rabbit 100g Beef 100g
Calories 197 283
Total Fat (g) 8 19
Cholesterol (mg) 82 87
Protein (g) 29 27
Iron 15 12
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Parts of a Rabbit Carcass

• Foreleg
• Rib
• Lion
• Rump
• Hind leg

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What are the steps to quality meat rabbits???

• 1st Housing
• 2nd Nutrition
• 3rd Health/Breeding Programs
• 4th Marketing Plan

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Housing

• Housing
• Many types and Varieties
• Need to provide
• Ventilation
• Protection from drafts

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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 18x 24 cage

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Nutrition meat type rabbits
Major Nutrient Requirements Simple Feeding Chart Major Nutrient Requirements Simple Feeding Chart Major Nutrient Requirements Simple Feeding Chart Major Nutrient Requirements Simple Feeding Chart Major Nutrient Requirements Simple Feeding Chart Major Nutrient Requirements Simple Feeding Chart
Class 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 Source National Research Council 1194 Source National Research Council 1194 Source National Research Council 1194 Source National Research Council 1194 Source National Research Council 1194
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Health

• Common Diseases of Rabbits raised in a meat
  production system
• Digestive Disorders
• Pasteurellosis
• Parasites
• Sore Hocks

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Digestive Disorders

• Newly weaned rabbit is most vulnerable
• Enterotoxaemia is the most common disorder
• Coccidiosis is a protozoa that causes diarrhea.

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Pasteurellosis

• Respiratory Disease (Snuffles)
• Larger groups of Rabbits
• Poor Ventilation and high ammonia levels caused
  by urine.

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Parasites Sore Hocks

• Two main types of Parasites
• Mites cause ear and skin mange
• Protozoa Coccidiosis
• Sore Hocks
• The main disadvantage to wire cages
• Wear of the fur on the hocks and can create open
  sores on the hocks

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Reproduction

• Traits of concern
• Number of kits born
• Number of kits weaned
• Litter Weights at weaning
• Litters per year (usually 5-8)

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Management Schedule for 6 or 8 litter per Doe per Year Management Schedule for 6 or 8 litter per Doe per Year Management Schedule for 6 or 8 litter per Doe per Year 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
6 8 28 days 28 days 28 days 14 days 59 days 45 days
Age of Litter Number of days between litters if no infertile matings Age of Litter Number of days between litters if no infertile matings Age of Litter Number of days between litters if no infertile matings Age of Litter Number of days between litters if no infertile matings
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Marketing

• Things to consider with meat rabbits
• Slaughtering Facilities
• Packaging Labeling
• Potential Buyers

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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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References

• DATCP- Division of Food Safety Wisconsin food
  Regulations Overview for Farmers and Market
  Gardener Wishing to Direct Market.
• Backyard Production of Meat Rabbits in Texas.
  Texas Ag. Extension Publication E-138
• Agriculture Alternatives- Rabbit Production. Penn
  State Cooperative Extension Publication 1994.
• http//www.elook.org/nutrition/beef/4434.html
• http//www.elook.org/nutrition/lamb/3909.html
• http//www.ams.usda.gov/poultry/standards/AMS-RabS
  T-2002.htm