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CAIRO BOOKS's Description
Rabbit production systems are important providers of meat in many parts of the
world. The species has many advantages, including rapid growth rate and good
reproductive performance. It is adaptable in that it may be reared under
intensive conditions, but is also successful under small scale production
systems, which are of considerable value in the economics of emerging
countries. Although not a ruminant, its digestive system allows it to thrive on
high fibre raw materials. The meat has a comparatively healthy low fat image,
which is increasingly important to consumers and there appear to be few
impediments, such as religious considerations, to rabbit meat consumption.
However, the science of rabbit production has received relatively little
attention, although there are recognised rabbit research groups worldwide and a
wealth of data exists in a scattered form in the literature. This book brings
together that expertise under one cover. It covers a range of topics, from
digestive physiology and nutrient/energy allowances to feed formulation and
production. The information provided will be an invaluable asset to those
involved in rabbit rearing, whether as companion animals or for meat
production, and will also provide data of considerable interest to animal
nutritionists and zoologists working on rabbits and related mammals.