The Nutrition of the Rabbit - Hardcover

"Rabbit production is an important source of meat in many parts of the world, and rabbits are also popular for fur and as companionship animals; yet the science of rabbit production has received relatively little attention. This collection of articles written by an assemblage of European researchers in agriculture and animal science, discusses a range of topics, including the digestive system of rabbits, nutritional requirements, feed manufacturing and formulation, climatic environment. Special chapters address the care needs of angora and pet rabbits."--SciTech Book News"Lagomorphs are genetically distinct from other common laboratory, farm or pet animals, and more closely related to primates than to rodents. Their nutritional requirements are also distinctive ... [This book] first introduces the structure and function of the digestive system, describes carbohydrate, protein, fat, and fiber digestion in detail, and provides information on evaluation of foodstuffs that might make up a rabbit's diet. Next, the book considers the requirements for energy, protein, minerals, vitamins and supplements. Lebas et al. discuss the effect of diet on infectious disease in the gastrointestinal tract and gut pathology in general. ... Chapters on the functional considerations of rabbit meat quality, fur production ..., and pet maintenance conclude the book. The Nutrition of the Rabbit is recommended to researchers, rabbitries, and pet owners who want a factual basis for designing a diet for their rabbits."--The Quarterly Review of Biology

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 considerable 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 recognised rabbit research groups worldwide and a wealth of data exists in a scattered form in the literature. This book 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 will be an invaluable asset to those involved in rabbit rearing, whether as companion animals or for meat production, and will also provide data of considerable interest to animal nutritionists and zoologists working on rabbits and related mammals.