Producing Quality Meat Rabbits

Quality Assurance WHAT is Quality Assurance? Quality Assurance: 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: ¾ square Foot per pound of body weight. Example a 4lb rabbit would need 3 square feet of cage space or a 18”x 24” cage

Nutrition – meat type rabbits Major Nutrient Requirements & Simple Feeding Chart Class of Production % Pro % Fat Calories (per lb.) % Fiber Daily feeding level Pregnant (21d.) or Lactating 16-20 3-5.5 1136 12-14 Free Choice Growing Fryer (1-3 mo.) 16 2-4 14-16 Replacement (3-5 mo.) 6-8 oz. Breeding Bucks 2-3 14-20 Dry bucks/does 12-15 2-3.5 955 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 Sore Hocks 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 Doe per Year Age to Wean Litter Time to Rebreed Doe* Litter Interval** 6 8 28 days 14 days 59 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