ANSC 460/461: Rabbit Production
1. Introduction to Rabbit Production
1.1 Classification of Rabbits
Rabbits belong to the order Lagomorpha, which distinguishes them from rodents despite certain
similarities. The family Leporidae includes both rabbits and hares. Domesticated rabbits are
primarily descendants of the European rabbit (Oryctolagus cuniculus), which has been bred
extensively for meat, fur, and as pets.
Scientific Classification:
• Kingdom: Animalia
• Phylum: Chordata
• Class: Mammalia
• Order: Lagomorpha
• Family: Leporidae
• Genus: Oryctolagus
• Species: Oryctolagus cuniculus
Rabbits are different from hares in terms of size, fur, reproductive patterns, and habitat. While
hares are wild animals with longer legs and ears, rabbits have been domesticated for thousands
of years, making them more adaptable to controlled environments.
1.2 Rabbit Products and Their Uses
Rabbits are versatile animals, providing a range of products:
• Meat: Rabbit meat is lean, high in protein, and low in fat and cholesterol. It’s considered
a healthy alternative to red meats and is rich in essential nutrients like vitamins B12, iron,
and phosphorus.
• Fur: Certain breeds produce high-quality fur used in the fashion industry for coats, hats,
and gloves. Rex and Angora rabbits are popular for their fur.
• Wool: Angora rabbits are specifically bred for their wool, which is soft, lightweight, and
highly valued in the textile industry.
• Manure: Rabbit manure is an excellent organic fertilizer, rich in nitrogen, phosphorus, and
potassium, benefiting soil fertility without the need for composting.
• Pets: Rabbits are commonly kept as pets due to their gentle nature and ease of handling.
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• Laboratory Use: Rabbits are used in scientific research, particularly in pharmacology,
cosmetics testing, and disease studies due to their manageable size and reproductive
efficiency.
2. Rabbit Breeds (Refer to class notes for photos and descriptions)
There are over 50 recognized rabbit breeds globally, classified based on size, fur type, color,
and purpose. The most common categories are meat breeds, fur/wool breeds, and fancy (pet)
breeds.
2.1 Meat Breeds:
These breeds are known for rapid growth, large body size, and good feed conversion efficiency.
• New Zealand White:
o Large, white rabbits with red eyes.
o Fast growth rate and high meat yield.
o Widely used in commercial meat production and research.
• Californian:
o White body with dark markings on ears, nose, feet, and tail.
o Excellent feed-to-meat conversion and good mothering ability.
• Flemish Giant:
o One of the largest breeds, weighing up to 8–10 kg.
o Less common commercially due to high feed requirements.
• American Chinchilla:
o Medium to large breed with excellent meat quality and good fur.
2.2 Fur and Wool Breeds:
Bred primarily for their fur or wool quality.
• Angora:
o Produces soft, silky wool used in textiles.
o Requires regular grooming and shearing.
• Rex:
o Known for its plush, velvety fur.
o Popular in the fur industry.
• Silver Fox:
o Dense, luxurious fur with a unique texture.
2.3 Fancy/Pet Breeds:
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Smaller breeds are kept for companionship or exhibition.
• Dutch:
o Recognizable by its distinctive color pattern (white blaze and band with colored
patches).
o Friendly and suitable as pets.
• Mini Rex:
o Compact size with plush fur.
o Popular among pet owners and show enthusiasts.
• Holland Lop:
o Small, with characteristic floppy ears.
o Gentle and good-natured, ideal as pets.
3. Biology of the Rabbit
Understanding the biology of rabbits is essential for effective management, breeding, and disease
prevention.
3.1 Rabbit Nutrition
Rabbits are strict herbivores with a unique digestive system adapted to a high-fiber diet. They
practice coprophagy, where they consume their nutrient-rich soft feces (cecotropes) to extract
additional nutrients.
Digestive System:
• Hindgut Fermenters: Rabbits ferment fibrous materials in the cecum, like horses.
• Cecotropes: Special feces rich in vitamins and nutrients, re-ingested to maximize nutrient
absorption.
Nutrient Requirements:
• Fiber (18–22%): Crucial for digestive health, obtained from hay and green forage.
• Protein (12–18%): Required for growth, reproduction, and lactation. Sources include
legumes and commercial pellets.
• Carbohydrates: Provide energy, mainly from grains and vegetables.
• Vitamins: Particularly vitamins A, D, and E, along with B-complex from cecotropes.
• Minerals: Calcium and phosphorus for bone health, plus trace minerals like zinc and iron.
• Water: Clean, fresh water is always essential, especially for lactating does.
3.2 Rabbit Reproduction
Rabbits are induced ovulators, meaning ovulation occurs because of mating rather than
following a regular cycle. This makes them highly prolific breeders.
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Reproductive Traits:
• Sexual Maturity:
o Does (females): 4–6 months
o Bucks (males): 5–6 months
• Gestation Period: Approximately 28–31 days.
• Litter Size: Typically, 6–10 kits per litter, though larger litters are common in meat breeds.
• Kindling: Term used for rabbit birthing. Does prepare nests using fur and bedding.
• Weaning: Kits are weaned at 4–6 weeks old.
Breeding Practices:
• Always introduce the doe to the buck’s cage, as it is territorial.
• Does can be re-bred shortly after kindling for intensive production systems, though this
may affect long-term health.
• Good record-keeping helps track reproductive performance, ensuring timely breeding and
culling of underperforming animals.
4. Rabbit Management
Effective rabbit management involves housing, feeding, breeding, health care, and record-
keeping to maximize productivity and profitability.
4.1 Systems of Production
1. Extensive System:
• Rabbits are raised in simple hutches or allowed to roam freely.
• Low input costs but higher risks of disease, predation, and uncontrolled breeding.
• Suitable for small-scale, subsistence farming.
2. Semi-Intensive System:
• Combines free-range with controlled feeding and housing.
• Moderate investment, with better productivity than extensive systems.
• Allows some control over breeding and disease prevention.
3. Intensive System:
• Rabbits are kept in cages (wire mesh or solid floors) under controlled conditions.
• Focused on commercial production with high productivity.
• Requires significant investment in housing, feeding, and health management but offers
better growth rates and disease control.
4.2 Breeding Management
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Proper breeding management ensures genetic improvement, high fertility rates, and healthy
offspring.
Breeding Systems:
• Selective Breeding: Choosing rabbits with desirable traits (growth rate, litter size, disease
resistance) for reproduction.
• Crossbreeding: Combining different breeds to improve hybrid vigor (heterosis), leading
to faster growth and better productivity.
Mating Practices:
• Mating should occur in the buck’s cage to avoid aggression.
• Observation is key—successful mating includes mounting and a distinctive grunt or fall-
off by the buck.
• If mating is unsuccessful, try again after 24 hours.
Record-Keeping:
• Maintain detailed records of breeding dates, kindling dates, litter sizes, and health status.
• Identify and cull does or bucks with poor reproductive performance to maintain a
productive herd.
5. Marketing of Rabbits and Rabbit Products
The profitability of rabbit farming depends on access to reliable markets and effective marketing
strategies.
5.1 Marketing Rabbit Meat:
• Target Markets: Restaurants, supermarkets, butcheries, hotels, and households
interested in healthy meat alternatives.
• Selling Options:
o Live Rabbits: Sold to breeders or meat producers.
o Processed Meat: Requires proper slaughtering, packaging, and adherence to
food safety standards.
• Value Addition: Processed products like sausages, smoked rabbit, or vacuum-packed
meat fetch higher prices.
5.2 Marketing Rabbit By-Products:
• Fur and Wool: Sold to the fashion and textile industries. High-quality fur (from breeds like
Rex) commands premium prices.
• Manure: Sold to organic farmers as a nutrient-rich fertilizer.
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• Pets: Some breeds, especially fancy breeds, are marketed as pets, with higher prices
based on breed quality and appearance.
• Research Laboratories: Rabbits are in demand for scientific research, particularly in
medical and pharmaceutical fields.
5.3 Marketing Strategies:
• Direct Marketing: Selling directly to consumers through farmers' markets, online
platforms, or farm-gate sales.
• Cooperatives: Farmers can form cooperatives to pool resources, negotiate better prices,
and access larger markets.
• Branding and Packaging: Proper branding, attractive packaging, and certification (where
applicable) help build consumer trust and expand market reach.
• Education and Awareness: Many consumers are unfamiliar with rabbit meat; conducting
tasting events, demonstrations, and health awareness campaigns can help create
demand.