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Thread: The Nutrition of the Rabbit

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    Thumbs up The Nutrition of the Rabbit

    The Nutrition of the Rabbit
    by Carlos Blas and Julian Wiseman



    Pages: 358
    Publisher: --
    Edition: 1st., 1998
    Language: English
    ISBN: 978-0851992792

    Description

    Rabbit production systems are important providers of meat in many parts of the world. The species has many advantages, including rapid growth rate and good reproductive performance. It is adaptable in that it may be reared under intensive conditions, but is also successful under small scale production systems, which are of considerable value in the economics of emerging countries. Although not a ruminant, its digestive system allows it to thrive on high fibre raw materials. The meat has a comparatively healthy low fat image, which is increasingly important to consumers and there appear to be few impediments, such as religious considerations, to rabbit meat consumption. However, the science of rabbit production has received relatively little attention, although there are recognised rabbit research groups worldwide and a wealth of data exists in a scattered form in the literature. This book brings together that expertise under one cover. It covers a range of topics, from digestive physiology and nutrient/energy allowances to feed formulation and production. The information provided will be an invaluable asset to those involved in rabbit rearing, whether as companion animals or for meat production, and will also provide data of considerable interest to animal nutritionists and zoologists working on rabbits and related mammals.

    Updated 17/05/2014
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    2nd. Edition.

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    Last edited by Motoko; 18th May 2014 at 12:43 AM. Reason: UPDATE.
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    Default Re: The Nutrition of the Rabbit

    Add lost chapter 6 Feed Evaluation and all in one.


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    Last edited by Motoko; 24th March 2013 at 06:04 PM. Reason: REMOVE EXPIRED.
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