villagers on a backyard scale to produce enough meat to satisfy the needs of a family by using weeds, tropical forages, vegetable tops, and table scraps as feed for the rabbits (Fig. 1.4). Keeping cattle under such circumstances is not feasible because of their larger feed and space requirements, the long time taken to reach slaughter weight, and the problem of using a large amount of meat at once when refrigeration is lacking. Rabbits act as “biological refrigerators” in that the meat from one animal can be consumed without the need for storage. Rabbits will breed year-round, so a continuous supply of meat can be produced with just a few breeding animals. The above scenario is hitting closer to home as more people in the U.S. are growing gardens and raising small livestock in an effort to stretch the food dollar with the economic downturn of the global recession of 2009.
Fig. 1.4. A village rabbitry constructed of bamboo, palm thatch, and other locally available material. Rabbit production has considerable potential in developing countries. (Courtesy of S.D. Lukefahr)
An exciting characteristic of rabbits is their high reproductive potential. This, of course, is well known, being the subject of numerous jokes regarding fertility. Because of their rapid growth rate, short gestation period, and ability to rebreed immediately after kindling (giving birth), rabbits have a reproductive potential that is staggering. Several animals released in Australia resulted in a few years in tens of millions of rabbits. In commercial production, this high reproductive potential is of great importance. Recent research has demonstrated the feasibility of post-partum breeding, so it is possible for a doe to have a litter, be rebred immediately, wean the litter at 28 days, and have another litter 3 days later. This is the normal breeding pattern of wild rabbits during the breeding season. No other type of livestock has this amazing reproductive potential. Such intensive breeding requires a high level of management skill and is not recommended until further research is completed.
There is considerable potential for genetic improvement of rabbits raised commercially. Because the generation time is short, and because the heritability of growth and carcass traits is moderate to high, rapid improvement of these traits through selection can be made. In the United States there has been comparatively little genetic selection of rabbits for such important commercial characteristics as carcass traits, so there is scope for considerable progress in these areas. Compared to other types of livestock production, there has been little commercial development of high performing hybrids, use of well-designed crossbreeding schemes, or other techniques that are routine in the other types of livestock enterprises.
Rabbits lend themselves to both small- and large-scale production (Fig. 1.5). France is one of the world’s largest producers and consumers of rabbits. In the 1950s, the size of the average French herd was six does. Thus, the French industry was based upon a large number of small producers. In recent years, however, the average herd size has increased somewhat, but 96 percent of the producers in France have 1 to 20 does. Only 1 percent of the producers have over 200 does, but they produce over 30 percent of the rabbit meat. In the United States most rabbitries have 50 or fewer does. Many people keep a few does in the backyard to raise meat for the family and to sell the surplus. In times of economic stress, such as the depression of the 1930s, World War II, and the energy crisis of the 1970s, interest in self-sufficiency increases, and backyard rabbit production increases. This trend has also been observed in present times with the global recession. Because they are noiseless, rabbits can be raised in a suburban situation without infringing on the peace of neighbors. Only a small space is needed for raising rabbits, and they adapt themselves to a variety of conditions, being raised successfully in many cities, in small towns, and on farms in every state of the U.S. They appeal to all classes of people with a diversity of backgrounds. Many of these people have had a lifelong yen for raising animals but have been so situated that they could not realize their dreams. Now they are deriving a great deal of pleasure and relaxation from working with rabbits. The amount of capital needed for the equipment and for the animals is reasonable. Caring for rabbits does not involve strenuous physical exertion, so the work can be carried on with much satisfaction by persons with special needs. Rabbit production is especially useful for occupational therapy. The size of the animal makes it exceptionally valuable in youth programs.
Fig. 1.5. A large rabbitry in Hungary producing about 300,000 fryers annually. Rabbits are suited to both large- and small-scale production. (Courtesy of J.I. McNitt)
Rabbit meat is a wholesome, tasty product (Fig. 1.6). Compared to most other meats, it is high in protein and low in fat, cholesterol, and sodium. The meat is white, fine-grained, delicately flavored, nutritious, and appetizing. It is also low in caloric content. The size of the carcass, the fine quality of the meat, and the wide range in methods for preparation make rabbit an excellent and economical meat for use in any season of the year. In many areas it is available in the markets either in the cut-up and packaged (fresh or frozen) form or in the whole carcass. While there appears to be a preference shown by consumers for the cut-up and packaged product, chefs and those in charge of the meat purchasing for institutions such as hospitals, clubs, and hotels prefer it in the whole carcass form so they may cut it to suit their own requirements and methods of preparation. Some processors develop cuts such as fillets or nuggets for specialty restaurant markets.
Fig. 1.6. Rabbit is a high-quality, nutritious, and attractive meat. (Courtesy of J.I. McNitt)
Although the main commercial use of rabbits is meat, the skins are also important. The furs are used in various apparel items, such as fur coats. However, the price paid for the skins by the larger fur buyers is not sufficient to justify many of the assertions that have been made that one could engage in breeding rabbits for their pelts alone and make a satisfactory profit. The returns from both meat and pelts must be combined to derive the maximum profit from the labor and capital invested. The market values vary from time to time, depending on season, fashion dictates, etc.
Rabbit skins are used in many ways, the best quality being employed in making fur garments and fur trimmings, the poorer quality being used by the felting industry and for manufacturing toys, specialty articles, etc. The normal furs are used chiefly for making imitations of high priced furs, and the fur industry has become so proficient in this line that by plucking, shearing, dyeing, etc., it is able to imitate many of the wild and more expensive furs. These imitations are sold under a variety of trade names and each imitation must be properly labeled. The better quality garments that are made from the heavily furred rabbit skins are warm and luxurious, and they wear well (Fig. 1.7). Those skins that are not suitable for manufacturing the better quality products are used for lining men’s and boys’ clothing, making toys, trimming children’s garments and coats, and manufacturing felt hats. At the time the fur is cut from the skins for use by the felting industry, the skins are shredded and glue that is especially strong is extracted. This glue is used principally by furniture makers. Large processing plants use all parts of the rabbit, even the feet for “lucky rabbit’s foot” souvenirs.
Fig. 1.7. A lady wearing a rabbit fur hat and carrying a rabbit fur purse. (Courtesy of S.D. and B. Lukefahr)
The Rex rabbit differs from other breeds
