1. Producing Quality Meat Rabbits

2. Quality Assurance WHAT is Quality Assurance? Quality Assurance:
Standard
Assurance:
A pledge or a promise
To consumers

3. WHO is responsible for Quality Assurance?
Everyone involved in food production!
Livestock producers
Food processors (packing plants, milk plants)
Grocery stores & restaurants
Consumers

4. Commercial Rabbit Industry
8 to 10 million pounds of rabbit are marketed each year in the US

5. Nutritional Value of Rabbit Meat
Rabbit 100g
Beef 100g
Calories
197
283
Total Fat (g) 8 19
Cholesterol (mg) 82 87
Protein (g) 29 27
Iron
15%
12%

6. Parts of a Rabbit Carcass
Foreleg
Rib
Lion
Rump
Hind leg

7. What are the steps to quality meat rabbits???
1st – Housing
2nd – Nutrition
3rd – Health/Breeding Programs
4th – Marketing Plan

8. Housing Housing Many types and Varieties Need to provide Ventilation
Protection from drafts

9. Housing Provide a dry environment Provide plenty of space
General rule of thumb: ¾ square Foot per pound of body weight.
Example a 4lb rabbit would need 3 square feet of cage space or a 18”x 24” cage

10. Nutrition – meat type rabbits
Major Nutrient Requirements & Simple Feeding Chart
Class of Production
% Pro
% Fat
Calories (per lb.)
% Fiber
Daily feeding level
Pregnant (21d.) or Lactating
16-20
3-5.5
1136
12-14
Free Choice
Growing Fryer (1-3 mo.) 16
2-4
14-16
Replacement (3-5 mo.)
6-8 oz.
Breeding Bucks
2-3
14-20
Dry bucks/does
12-15
2-3.5
955
4-6 oz.
Source: National Research Council 1194

11. Health Common Diseases of Rabbits raised in a meat production system:
Digestive Disorders
Pasteurellosis
Parasites
Sore Hocks

12. Digestive Disorders Newly weaned rabbit is most vulnerable
Enterotoxaemia is the most common disorder
Coccidiosis is a protozoa that causes diarrhea.

13. Pasteurellosis Respiratory Disease (Snuffles) Larger groups of Rabbits
Poor Ventilation and high ammonia levels caused by urine.

14. Parasites & Sore Hocks Two main types of Parasites Sore Hocks
Mites: cause ear and skin mange
Protozoa: Coccidiosis
Sore Hocks
The main disadvantage to wire cages
Wear of the fur on the hocks and can create open sores on the hocks

15. Reproduction Traits of concern: Number of kits born
Number of kits weaned
Litter Weights at weaning
Litters per year (usually 5-8)

16. Management Schedule for 6 or 8 litter per Doe per Year
Litters per Doe per Year
Age to Wean Litter
Time to Rebreed Doe*
Litter Interval** 6 8
28 days
14 days
59 days
45 days
* Age of Litter
** Number of days between litters if no infertile matings

17. Marketing Things to consider with meat rabbits:
Slaughtering Facilities
Packaging & Labeling
Potential Buyers

18. Marketing Selling Rabbit Meat
From the Farm- can be slaughtered on farm and labeled as not inspected, no license required.
At a Farmers Market- Must be processed by a licensed slaughter facility, mobile retail food license required.
Grocery or Restaurant-Must be processed by a licensed slaughter facility, retail food establishment license required.

19. References
DATCP- Division of Food Safety: Wisconsin food Regulations Overview for Farmers and Market Gardener Wishing to Direct Market.
Backyard Production of Meat Rabbits in Texas. Texas Ag. Extension Publication E-138
Agriculture Alternatives- Rabbit Production. Penn State Cooperative Extension Publication 1994.