NUTRITION FACTS

Rabbit meat Chemical Constitution

Humidity     Proteins      Lipids      Ashes       Cholesterol #
..............................................................................................................
73.5%           19.6%         3.6%       1.1%             2.8 mg

# mg/100g
Source: Schmidt & col., 1992

Feeding
The digestive type of the rabbit resembles the horse: an efficient and rapid food passage by the first sections, with a higher retention in the colon and the blind gut. In this section are produced the cæcotrophes, that are eaten straight from the anus and forced through a new digestion.

This process permits a recycling and better utilisation of nutriments, particularly under extensive or surviving conditions, but has not importance in intensive breeding modes.

Food used in rabbits
Rabbits are capable of consuming and making efficient use of a very large variety of vegetables, like green or dry fodder, agricultural crops, garden produces, etc. In intensive breeding: green or dry alfalfa, by-products of wheat, soy bran’s, sunflower, oats, barley and corn.

The more frequently used additives are coccidiostates and Flavomycin, when breeding. In recent times it’s observable a tendency to utilise leaven crops, to keep regular the digestive system and get a better immune response. The ration for rabbits is balanced with a blend of vitamins and minerals.