Why breed rabbits?

Rabbit breeding or rabbit keeping is the art of raising and taming rabbits. You may be asking the question, “Why should I raise rabbits”? Rabbit breeding should be encouraged for the following reasons.

Rabbits are herbivores that grow very quickly, reaching maturity at 6 – 8 months of age depending on the breed used, and capable of producing 3 – 7 litters each year with each litter of approximately 5 – 9 kittens. Rabbit production is prolific, especially with a well-thought-out rabbit breeding plan.

Rabbits have a good conversion rate from food to protein compared to other forms of livestock farming. In efficient production systems, rabbits can convert 20 percent of the protein they eat into edible meat. Comparable figures for other species are 22 to 23 percent for broilers, 16 to 18 percent for pigs, and 8 to 12 percent for beef.

Rabbit breeders can easily grow and produce rabbit food without pesticides and chemicals for their animals. As such, it is easier to produce “green” and organic animals because you are confident in the source of rabbit food.

The cost of setting up a rabbit farm is not expensive compared to other forms of animal husbandry. You can easily start one in your own backyard.

Rabbits are quiet and “soundless” animals, making them better suited to the suburbs than chickens, turkeys, geese or ducks. They can also be domesticated just about anywhere without causing a nuisance to neighbours. However, you may need to seek clarification from city councils and authorities about animal breeding in certain areas. Since they are not considered livestock by many government agencies, they are allowed where other animals would not.

An essential point in meat production is the conversion of vegetable proteins that are of little or no use to people as food into high-quality animal proteins. Rabbits can also easily convert the available proteins into cellulose-rich plants, while it is not economical to feed them to chickens and turkeys – the only animals with higher energy and protein efficiency.

Rabbit meat is high in protein and low in fat, cholesterol and sodium compared to most other forms of animal protein eaten in the US and other parts of the world. It is a better and healthier source of meat protein. Rabbit meat is much more suitable for people with heart problems, weight-conscious and obese. With the current worldwide desire for healthier food, rabbit meat is an excellent alternative to red meat and other meats.

Rabbits are quite easy to breed. Because the doe or female rabbit takes care of the young herself, it does not require hand rearing or special equipment such as an incubator or incubator as is the case with other forms of livestock farming such as poultry. There is rarely a need for intensive care on site.

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Butchering is quite simple and straight forward. A professional can take a rabbit from the cage to the freezer in a very short time.

Space is also often not a problem because cages are stackable. Rabbits are much more efficient users of space, especially compared to larger meat animals such as cattle or pigs.

A rabbit farm costs little to set up, little to maintain and is very productive, with rabbit products in the form of low cholesterol rabbit meat and rabbit skins for the fur trade.