AbstractThe domestic rabbit (Oryctolagus cuniculus) is a promising micro-livestock species that can play a role in improving the livelihood and nutritional security of poor and marginal farmers. Rabbits have, probably, the highest meat production capacity among domestic animals. One adult female can produce a large number of kits and thereby a large quantity of meat in a year. Protein of high biological value, low fat and higher vitamin and mineral content make rabbit meat one of the important constituents of a healthy human diet. The new generation is more aware of health concerns raised by the medical fraternity about red meat consumption. In search of an alternative meat, rabbit meat can reliably address health and nutritional issues. Shorter age at maturity, short generation interval, higher prolificacy (30-50 kits/doe/yr), higher meat yield per rabbit per year, feed conversion efficiency (3.46 to 4.80) and unique meat quality are some of the virtues of the meat rabbit. However, like all animal farming, rabbitry is also considered a subsidiary sector of agriculture. The dependence of rabbits exclusively on crop residues may be suitable only for backyard rabbitries but not for commercial rabbitries. Newer rabbit strains, suitable fodder, value addition of meat and other products and marketing and export opportunities are needed to leap forward in meat rabbitry. This review provides insights into the status of rabbit farming, meat production, consumption and their future perspectives and the way forward for making it sustainable and remunerative in India.
Pandian et al. (Thu,) studied this question.