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 |
This entry is adapted from the peer-reviewed paper 10.3390/su15032008