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Advance NonRuminant Nutrition Rabbit: nutrition manipulation

Advance NonRuminant Nutrition Rabbit: nutrition manipulation. Eko Widodo. Significance  A lab animal.  Commercially bred for wool , meat purpose.  Reared as pet animal as well.  Not so much popular in Indonesia.  A good source for an alternative table meat. Nutrition & feeding

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Advance NonRuminant Nutrition Rabbit: nutrition manipulation

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  1. Advance NonRuminant NutritionRabbit: nutrition manipulation EkoWidodo

  2. Significance  A lab animal. Commercially bred for wool , meat purpose. Reared as pet animal as well. Not so much popular in Indonesia. A good source for an alternative table meat.

  3. Nutrition & feeding Roughage – HaySucculent foodstuffs – rootsConc. – cerealsRabbit feeding pellets or compounded feeds The same principles of feeding s/b followed for feeding rabbit as other small non-ruminants.

  4. Compounded Feeds are Burgess rabbit pelletsSpillers Supa Natural MixRussel Rabbit Mix— Complete foodBales Designedfor use withsupplementssuch as hay MEASURES OF FOOD ENERGY TDNDEME

  5. Additives Growth promoters Coccidiostats [ incorporated with rabbit pellets] FeedingTips Changing rationForce feedingRegularityIndividualityCleaning

  6. Some common feedstuffs CarrotsTurnipsOat strawCabbageMaize silageDecorticated GNCFish meal

  7. Coprophagy OR Coecotrophy • Perfectly normal physiological process in rabbits. • Discovered by a French veterinarian • viz. Charles Morot.

  8. House s/b escape proof. So constructed that ani. can neither itself nor the hutch. So constructed that good visibility of animal at all the times. The general housing principles are same as that of the other small animals.

  9. Producing Quality Meat Rabbits

  10. Quality Assurance • WHAT is Quality Assurance? • Quality • Standard • Assurance: • A pledge or a promise • To consumers

  11. WHO is responsible for Quality Assurance? • Everyone involved in food production! • Livestock producers • Food processors (packing plants, milk plants) • Grocery stores & restaurants • Consumers

  12. Commercial Rabbit Industry • 8 to 10 million pounds of rabbit are marketed each year in the US

  13. Nutritional Value of Rabbit Meat

  14. Parts of a Rabbit Carcass Foreleg Rib Lion Rump Hind leg

  15. What are the steps to quality meat rabbits??? • 1st – Housing • 2nd – Nutrition • 3rd – Health/Breeding Programs • 4th – Marketing Plan

  16. Housing • Housing • Many types and Varieties • Need to provide • Ventilation • Protection from drafts

  17. Housing • Provide a dry environment • Provide plenty of space • General rule of thumb: ¾ square Foot per pound of body weight. • Example a 4lb rabbit would need 3 square feet of cage space or a 18”x 24” cage

  18. Nutrition – meat type rabbits

  19. Health • Common Diseases of Rabbits raised in a meat production system: • Digestive Disorders • Pasteurellosis • Parasites • Sore Hocks

  20. Digestive Disorders • Newly weaned rabbit is most vulnerable • Enterotoxaemia is the most common disorder • Coccidiosis is a protozoa that causes diarrhea.

  21. Pasteurellosis • Respiratory Disease (Snuffles) • Larger groups of Rabbits • Poor Ventilation and high ammonia levels caused by urine.

  22. Parasites & Sore Hocks • Two main types of Parasites • Mites: cause ear and skin mange • Protozoa: Coccidiosis • Sore Hocks • The main disadvantage to wire cages • Wear of the fur on the hocks and can create open sores on the hocks

  23. Reproduction • Traits of concern: • Number of kits born • Number of kits weaned • Litter Weights at weaning • Litters per year (usually 5-8)

  24. Marketing • Things to consider with meat rabbits: • Slaughtering Facilities • Packaging & Labeling • Potential Buyers

  25. Marketing • Selling Rabbit Meat • From the Farm- can be slaughtered on farm and labeled as not inspected, no license required. • At a Farmers Market- Must be processed by a licensed slaughter facility, mobile retail food license required. • Grocery or Restaurant-Must be processed by a licensed slaughter facility, retail food establishment license required.

  26. Terimakasih

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