The use of rabbits include pets, food, making stews, eating the rabbit meat just as rabbit meat and even breeding the rabbits to sell as pets or breeding the rabbits for sale as rabbit meat.
Just eating rabbit meat can lead to malnutrition when then leads to death by starvation and malnutrition as the rabbit meat cannot provide you with enough nutrition on it's own.
You can also suffer from protein poisoning when eating too much rabbit meat.
Protein poisoning is when the body takes in too much protein with not enough fat and carbohydrate for a long period of time. O
Other names for this are “rabbit starvation” or “mal de caribou.”
These terms came about to describe only consuming very lean proteins, such as rabbit, without consuming other nutrients.
Rabbits are halal although rabbits are not Kosher.
Rabbit is a halal animal with a lot of nutritional benefits.
They multiply very quick.
Because of that people around the world have rabbit farms which are very profitable business.
Rabbit meat is white meat and not red.
In traditional gastronomy, white meat also includes rabbit, the flesh of milk-fed young mammals (in particular veal and lamb), and sometimes pork.
In nutritional studies, white meat includes poultry and fish, but excludes all mammal flesh, which is considered red meat.
Rabbit meat is safe to eat although it's not safe to eat only rabbit meat.
Just make sure the rabbit meat is cooked fully and to a temperature of at least 160 F degrees.
It's true that rabbits and other small mammals host a variety of parasites.
Some of them are more common during the summer, but many are present year-round, such as intestinal worms and flukes.
However, unless a hunter or someone else ingests uncooked rabbit guts, intestinal parasites pose no risk to humans.
Rabbits are white meat.
Generally, meat from mammals such as cows and calves, sheep, lamb and pigs is considered red, while chicken, turkey and rabbit meat is considered white.
A fryer rabbit is a rabbit that is raised for meat and they are also known as meat rabbits.
The terms "fryer" or "young rabbit" refer to a rabbit weighing not less than 1 1/2 pounds and rarely more than 3 1/2 pounds, and less than 12 weeks of age.
The flesh is tender, fine grained, and a bright pearly pink color. These rabbits may be cooked in much the same way as young poultry.
Rabbit meat is soft and chewy.
If the rabbit meat is tough then it's likely because the rabbit was butchered too late or you cooked the rabbit meat too fast.
As a meat, Rabbit is fine-textured and almost all white, with a flavor and appearance similar to chicken meat.
Hare however, is very dark in color and provides a stronger flavor that tastes dark meat from wild game.
Raising rabbits for meat is worth it.
When you raise more than a few rabbits for meat you can have a good supply of meat and rabbits are ready to slaughter for meat within 10 to 12 weeks of age.
So it does not take very long to raise the rabbit before you get the meat from them.
Meat rabbits most often breed every 90 days and the gestation period for the meat rabbits is between 30 to 32 days.
Rabbit breeding schedules are usually based on 7-day intervals for ease in record keeping.
Many commercial rabbit producers will breed does back 14 to 21 days after kindling.
A 35-day breed-back schedule is recommended.
You can shorten the interval between kindling and breeding as you gain experience.
Meat rabbits can jump as high as 3 feet which is the same for other rabbits.
Rabbits are ready to be butchered between the ages of 8 weeks to 12 weeks of age.
Feeding a meat rabbit per month costs around $20.00 to $25.00 and this price can fluctuate depending on your area, and how you shop, and adding a second rabbit will not usually double the cost of the food.
The age at which you butcher rabbits is 12 weeks or 3 months of age.
By 3 months of age the rabbits are ready to be butchered for meat.
2 rabbits produce around 6 lbs of meat as each rabbit produces and provides around 3 lbs of meat each.
Rabbits breed and grow so quickly that one pair of healthy does (females) can produce more than 600 pounds of meat in a year.
Raising rabbits for meat is worth it.
It does not take long for a rabbit to be ready for meat as rabbits can be ready for meat eating within 12 weeks.
Start-up costs will vary considerably depending on the breed of rabbits you purchase and supplies you already have available.
Afterwards, however, rabbits are one of the least expensive meat sources that you can raise on a homestead.
The rabbits that are best for meat are New Zealand Rabbits, Californian Rabbits, American Chinchilla Rabbits, Champagne D'Argent, Silver Fox Rabbits, Satin Rabbits, Cinnamon Rabbits and Standard Rex Rabbit.
The new Zealand Rabbit is good for meat because it has more meat than bones when compared to some other rabbits.
You get more rabbit meat from a New Zealand Rabbit than you do from some other rabbits and the meat is a good tasting rabbit meat from New Zealand Meat Rabbits although other rabbits are also pretty good tasting.
New Zealand White Rabbits are one of the most commonly raised rabbits for meat.
A New Zealand Rabbit usually yields and gives you at least 3 lbs of actual rabbit meat.
The New Zealand rabbit should consist of about 60-65% meat.
Raising rabbits for meat takes around 12 weeks.
You can however butcher meat rabbits at 8 weeks but it's best to wait until 12 weeks.
Although you should not wait any longer than 12 weeks before butchering the meat rabbit for meat as the older the rabbit gets the tougher the rabbits meat will be.
Rabbits can be harvested as early as 8 weeks of age, though many prefer to harvest them around 4 to 5 pounds.
Rabbit is white meat because rabbit meat shares certain nutritional similarities with poultry.
You can eat any rabbit as long as it's cooked through to prevent any bacteria from making you sick should it be in the rabbit meat.
The best rabbits for meat are Silver Fox, French Angora, and American Chinchilla.
The country that eats the most rabbit meat is China.
China eats around 925K tonnes of rabbit meat which is a lot more rabbit meat than most other countries eat.
Rabbit is considered white meat which also has minimal fat content.
Rabbit meat is also low in calories and cholesterol-free.
Compared to other meats, rabbit has less sodium and contains a higher amount of metabolism, boasting phosphorus and calcium.
Countries that eat rabbits are New Zealand, Italy, China, France and Spain.
The New Zealand Meat Rabbit is one of the popular rabbits that is bred and raised for meat.
Some people in the USA also eat rabbits but rabbit meat is most common in other countries.
New Zealand rabbits are heat tolerant and are well suited for hot climates and warmer climate.
New Zealand Rabbits make good pets as they are very friendly, calm and enjoy being part of a family due to their social nature and do well with children and other pets.
New Zealand Rabbits live for 7 to 10 years.
New Zealand white rabbits eat between 100 and 300 grams of feed per day, or 50 grams per 1 kilogram of body weight daily.
The New Zealand White Rabbits water intake is generally between 100 and 600 milliliters per day.