Rabbit Reproduction

Abstract

Rabbit production (also referred to as cuniculture) is the agricultural practice of breeding and raising domestic rabbits, usually for meat, fur, research, show and as pets. The domestication of and rearing of rabbits for meat and fur production began in the 16th century, and has evolved from a simple backyard production of hutch raised rabbits to extensive operations capable of producing thousands of animals. The European Union continues to be the world’s largest producer of rabbit meat accounting for about 55% of the global production, followed closely by China. In the United States the rabbit industry is relatively small and no reliable statistics exist describing the meat industry in the terms of number of producers and tonnage of meat produced. In fact in the US, rabbits are not recognized as an agricultural commodity by the Department of Agriculture and are instead regulated by the Food and Drug Administration. Hence they are not regarded as a separate species in the agricultural census. The American Rabbit Breeders Association Inc. (www.arba.net) is the single largest and oldest organization in the US dedicated to the development, promotion and improvement of the rabbit industry. Rabbit meat has started gaining popularity due to several advantages over red meat. It is low in fat, cholesterol and sodium, high in protein and has a pleasant taste similar to chicken meat. Owing to their small body size, short generation interval and high reproductive capacity, ability to grow rapidly on feeds not directly consumed by humans (grain free) and the potential for genetic improvement, rabbit meat is an attractive primary source of meat in many regions of Europe and Africa. The two most popular breeds of rabbits raised for meat production are the New Zealand White and the Californian owing to their high meat to bone ratio characteristics and white fur. Fur producers prefer the Rex and the American Chinchilla breeds.