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The Nutrition of the Rabbit

Motoko

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Venezuela Small Animal Veterinarian
The Nutrition of the Rabbit
by Carlos Blas and Julian Wiseman

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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


2nd. Edition.

Enjoy!
:up:
 
Last edited:
Add lost chapter 6 Feed Evaluation and all in one.



 
Last edited by a moderator:
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