Write short notes on/Answer the following in about 150 words each : (d) Management of rabbits as meat animals.

Advantages of Raising Rabbits for Meat

Raising rabbits for meat offers several distinct advantages:

• Nutritional Value: Rabbit meat is a lean, white meat, rich in protein (around 21%), low in fat (9.2 g/100g), and cholesterol (56.4 mg/100g), making it beneficial for health-conscious consumers and even cardiac patients.
• High Prolificacy and Rapid Growth: Rabbits have a short gestation period (30-32 days) and can produce 5-6 litters per year, with each litter typically having 6-8 kits. They reach market weight of approximately 2 kg within 12-16 weeks.
• Efficient Feed Conversion: Rabbits are efficient converters of feed into meat, utilizing a high forage, low grain diet that does not directly compete with human food.
• Low Space Requirement: They can be raised in confined spaces, making them suitable for backyard farming and intensive commercial operations.
• Environmental Benefits: Rabbit farming has a lower environmental footprint compared to larger livestock, with reduced greenhouse gas emissions and efficient resource utilization.

Key Management Practices for Meat Rabbits

Successful rabbit meat production hinges on meticulous management across various stages:

1. Breed Selection

Choosing appropriate breeds is fundamental. Important traits include growth rate, feed conversion ratio, and prolificacy. Common meat breeds in India include:

• New Zealand White: Known for its rapid growth and good meat-to-bone ratio.
• Soviet Chinchilla: A dual-purpose breed, valued for both meat and fur.
• White Giant: Large body size with good meat production.
• Grey Giant and Flemish Giant: Also known for their significant meat yield.

2. Housing and Environment

Rabbits require clean, well-ventilated housing protected from extreme temperatures, predators, and drafts. All-wire cages (30"x30"x18" for a doe and litter, or individual buck cages) are recommended for hygiene and ease of management. Proper sanitation is crucial to prevent diseases.

3. Feeding Management

A balanced diet is essential for optimal growth and reproduction. This includes:

• Pelleted Feed: Commercial rabbit pellets typically provide 16-17% protein.
• Forage: Hay (alfalfa, clover) and fresh green vegetables, weeds, and lawn trimmings can supplement pellets and reduce feed costs, but should be introduced gradually.
• Water: Clean, fresh water must be available at all times, ideally through automatic nipple-type water systems.
• Feeding Schedule: Avoid overfeeding breeding animals; lactating does and growing rabbits require more feed.

4. Breeding Program

An efficient breeding program maximizes output:

• Mating Age: First mating usually occurs at 20-24 weeks of age.
• Rebreeding: Does can be re-bred within 24 hours of kindling (post-partum heat), enabling multiple litters annually. A 14- or 21-day rebreeding schedule is often adopted for commercial viability.
• Selection: Select breeding stock based on litter size at weaning (at least 6 bunnies), individual growth rate (30-35 gm/day), and low mortality rates.

5. Health and Disease Management

Preventive measures are key:

• Vaccination: Against common rabbit diseases.
• Hygiene: Regular cleaning and disinfection of hutches, feeders, and waterers.
• Isolation: Sick animals and new breeding stock should be isolated for 3-4 weeks.
• Culling: Culling animals with genetic defects, poor reproductive performance, or persistent vices (e.g., cannibalism).
• Common Diseases: Awareness and timely treatment for diseases like Coccidiosis are vital.

6. Processing and Marketing

Rabbits are typically harvested between 8-12 weeks for tender fryer meat. Processing is relatively simple and can be done with basic tools. Marketing can target health-conscious consumers, restaurants, and local markets, where demand for lean, nutritious meat is growing.