Kaninen som produktionsdjur
The purpose of this report was to obtain an overview of rabbit meat production in the world, in terms of breeding and feeding. It examines how different feed components contribute to the health of the rabbit as well as the quality of the carcass, and the breeding strategies that are most common in the major producing countries. The production of rabbit meat in Sweden is at present not very large, but it is gaining ground, and that is why this paper mainly deals with the rabbit production abroad. This report also examines the disease Rabbit Viral Haermorrhagic Disease (RVHD) in Sweden, where this disease can cause big problems.
The rabbit (Oryctolagus cuniculus) is very special, both in its reproduction and digestion. There is no specific mating season and the digestive tract is designed to digest forage efficiently. The large cecum ferments fibres and the rabbit utilizes this with a specific behavior consuming stools from the caecum for more efficient protein utilization. The production of rabbit meat is highest in southern Europe and the most common breeding strategy is cross breeding. This has been shown to provide better qualities when it comes to the growth rate of the animals. The breeds used primarily are New Zealand White and California. One of the reasons that they are used is that they fit into the production system, because their furry paws minimize the risk of injuries, when housed on net floors which is common in southern Europe.
The conclusion of my study is that the Swedish production should not take account of the breeds used in the rest of the world in the production of rabbit meat. Feeding can largely affect animal health and meat quality and still more research is needed. An important factor to keep in mind is that it is very important for the rabbit to have a good level of fiber in the feed to avoid disturbances in the intestinal flora.