1000/1000
Hot
Most Recent
Rabbit meat could play an important role in health, the rural economy, and sustainable development. Rabbit meat has excellent nutritional features, such as high protein content, low-fat content, and a high percentage of unsaturated fatty acids, low cholesterol and sodium levels. In addition, rabbit meat production contributes to maintaining economic activities in rural marginal areas.
Area | Production Quantity (Tonnes) | Heads (1000) |
||
---|---|---|---|---|
2010 | 2020 | 2010 | 2020 | |
World | 1,185,447 | 899,726 | 814,841 | 608,188 |
Africa | 78,638 | 97,122 | 70,170 | 81,387 |
Americas | 17,550 | 15,429 | 14,672 | 12,904 |
Asia | 828,586 | 634,025 | 570,261 | 401,248 |
Europe | 260,673 | 153,150 | 159,738 | 112,650 |
Compounds | Fore Part | Hind Part | References |
---|---|---|---|
Protein (weight %) | 16.5–21.8 | 18.2–22.1 | [11][12] |
Moisture (weight %) | 69.6–79.1 | 73.8–79.3 | [11][12] |
Fat (weight %) | 0.8–8.8 | 0.5–3.7 | [11][12] |
Carbohydrate (weight %) | 0.1–0.6 | 0.1–0.6 | [11][12] |
Gross energy (Kcal/100 g) | 86.3–161.3 | 85.8–118.9 | [11][12] |
Cholesterol (mg/100 g) | 24.2–103.4 | 25.0–120.3 | [12][13][14] |
LDL (mg/100 g) | 5.8–26.5 | 3.6–78.4 | [12][13][14] |
HDL (mg/100 g) | 5.9–32.7 | 5.5–35.7 | [12][13][14] |
SFA (mg/100 g) | 32.5–41.7 | 35.7–42.4 | [12][13][14] |
MUFA (mg/100 g) | 25.7–31.8 | 26.1–31.2 | [12][13][14] |
EPA (mg/100 g) | 0.1–1.1 | 0.0–0.1 | [12][13][14] |
DHA (mg/100 g) | 0.2–0.6 | 0.2–0.7 | [12][13][14] |
Risk Factors | Housing System | Rabbit Type | Behavior Related | Health-Related |
---|---|---|---|---|
Housing | Conventional cages | Young | Resting | Hunger/Thirst |
Genetics | Structurally enriched cages | Old | Fear | Injuries |
Nutrition | Floor pens | Small in size | Restriction of movement | Skin lesions |
Feeding | Elevated pens | Large in size | Small space | Reproductive disorders |
Biosecurity | Outdoor systems | Heat stress | ||
Reproduction management | Self-made system | Cold stress | ||
Ambient conditions | Mastitis |