Producing Quality Meat

Rabbits
 Quality Assurance

WHAT is Quality Assurance?

Quality

Standard

Assurance:
A pledge or a promise

To consumers
 WHO is responsible for Quality
Assurance?

Everyone involved in food production!

Livestock producers
Food processors (packing plants, milk
plants)
Grocery stores & restaurants
Consumers
 Commercial Rabbit Industry

8 to 10 million pounds of rabbit are

marketed each year in the US
 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%
 Parts of a Rabbit Carcass
Foreleg

Rib

Lion

Rump

Hind leg
 What are the steps to quality
meat rabbits???
1st Housing

2nd Nutrition

3rd Health/Breeding Programs

4th Marketing Plan

 Housing

Housing
Many types and Varieties
Need to provide

Ventilation

Protection from drafts

 Housing

Provide a dry environment

Provide plenty of space

General rule of thumb: square Foot per pound
of body weight.
Example a 4lb rabbit would need 3 square feet of cage
space or a 18x 24 cage
 Nutrition meat type rabbits
Major Nutrient Requirements & Simple Feeding
Chart
Class of Production % Pro % Calories % Daily feeding
Fat (per lb.) Fiber level
Pregnant (21d.) or 16-20 3-5.5 1136 12-14 Free Choice
Lactating
Growing Fryer (1-3 16 2-4 1136 14-16 Free Choice
mo.)
Replacement (3-5 16 2-4 1136 14-16 6-8 oz.
mo.)
Breeding Bucks 16 2-3 1136 14-20 6-8 oz.
Dry bucks/does 12-15 2-3.5 955 14-20 4-6 oz.
Source: National Research Council 1194
 Health

Common Diseases of Rabbits raised in a

meat production system:

Digestive Disorders
Pasteurellosis
Parasites
Sore Hocks
 Digestive Disorders

Newly weaned rabbit is most vulnerable

Enterotoxaemia is the most common

disorder

Coccidiosis is a protozoa that causes

diarrhea.
 Pasteurellosis

Respiratory Disease (Snuffles)

Larger groups of Rabbits

Poor Ventilation and high ammonia levels

caused by urine.
 Parasites & Sore Hocks

Two main types of Parasites

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
 Reproduction

Traits of concern:

Number of kits born

Number of kits weaned

Litter Weights at weaning

Litters per year (usually 5-8)

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

Things to consider with meat rabbits:

Slaughtering Facilities

Packaging & Labeling

Potential Buyers
 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.
 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.

http://www.elook.org/nutrition/beef/4434.html

http://www.elook.org/nutrition/lamb/3909.html

http://www.ams.usda.gov/poultry/standards/AMS-RabST-2002.htm