Casady, (1978) reported that rabbit
meat has high biological value with high protein (21%), low fat (10%), low
cholesterol and sodium while Damron, (2006) showed that a cooked piece of
rabbit meat is high in protein (56%), low in fat (9%), low in cholesterol,
sodium and calories (8%) and contain 28% phosphorus, 13% iron, 16% zinc, 14%
riboflavin, 6% thiamin, 35% B12 and 48% niacin.
The domestic rabbit is as efficient
as other farm animals in converting feed to meat for human consumption. It has
since been identified as an economic livestock for small-scale rural
farmers/dwellers, capable of producing about 47kg of meat, enough to solely
meet the animal protein requirements of a medium size family (Abdulmalik, 1994;
Hassan and Owolabi, 1996). Rabbits can be kept in the backyard in small unit of
2-4 does (females) and a buck (male) to supply the family with additional
source of animal protein (Komolafe, 1990).
for more information contact: kushbaba247@gmail.com or visit http://kushbaba2001.wix.com/agric-busines, or like our page on facebook: http://www.facebook.com/Agricbusinessnigeria
References
Casady, R. B. (1978). Advisory
leaflet on rabbit meat production. Value and use of rabbit. Manual Paper
Presented at the Conference on Rabbit Meat Production. Malta. 10 - 13th March,
pp. 179.
Damron, W. S. (2006). Introduction
to Animal Science, Global, Biological, Social and Industry Perspective (3rd
Ed.). U.S.A: Pearson Educational Inc
Konolafe, O. R. (1990). Effects of
typical leaf types on haematological parameter of growing New Zealand Rabbits.
Journal of Living Production in Nigeria, 149(3), 89-96
Amaefule, K. U. and Obioha, F. U.
(2005). Performance of pullet chicks fed raw or processed pigeon pea (Cajanus
cajan) seed meal diets. Live Reserved for rural Development.
Okorie, A.U. (1997). Requirement in
protein and Amino Acid by rabbits. New York: A. A.
No comments:
Post a Comment