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Commercially processed lean rabbit meat. In efficient production systems, rabbits can turn 20 percent of the proteins they eat into edible meat, compared to 22 to 23 percent for broiler chickens, 16 to 18 percent for pigs and 8 to 12 percent for beef; rabbit meat is more economical in terms of feed energy than beef. [22]
While intensive animal farming can produce large amounts of meat at low cost with reduced human labor, [10] it is controversial as it raises several ethical concerns, [11] including animal welfare issues (confinement, mutilations, stress-induced aggression, breeding complications), [12] [13] harm to the environment and wildlife (greenhouse ...
The New Zealand is commonly used as a meat rabbit with a high feed to meat ratio with fine bones, and are considered one of the best breeds for meat production. [11] Production rabbits are fed more protein (18-20% rather than the typical 16-18% for non-production rabbits), and sometimes alfalfa hay.
The American Rabbit Breeders Association (ARBA) is a national club for domestic rabbits and cavy breeders. The ARBA is headquartered in Knox, Pennsylvania in the United States . Its membership is composed of rabbit and cavy exhibitors, commercial breeders and pet owners in North America and many countries throughout the world.
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The precursors of the Belgian Hare were created in Belgium in the early 18th century, through the crossbreeding of early domestic rabbits with the wild European rabbit. The intent was to create a practical meat rabbit for small livestock. These rabbits were first imported to England in 1874, where they were dubbed the "Belgian Hare".