21 Mar Production and Management of Broiler Rabbit
ब्रॉयलर खरगोश का उत्पादन और प्रबंधन The feed habits of Indian are changing with increased consumption of animal protein, especially meet on account of the improving living standard. Conventional meat produces like sheep, goat, cattle, pig and poultry will not be able to meet this demand. Considering the heavy demand of meat and meat products farming of broiler rabbit in India has tremendous scope as an alternative source of meat. Advantages with rabbit meat Rabbit meat is almost cholesterol free (50mg/ 100 gm) and contains least fat among the all available meat. Hence, the heart patient also can consume rabbit meat. It is a white lean meat; very tender, juicy and delicious meat. Calcium and phosphorous content is more i.e. 20 mg/ 100 gm and 350mg/ 100gm of meat, respectively and less sodium content (40mg/ 100 gm meat). High amount of poly unsaturated fatty acid which are of detrimental to heart. Rabbit meat has less caloric value and highest nicotinic acid (13mg/ kg meat) containing meat, high percentage of easily digestible protein and nutritive value. Dressing percentage is 60 to 65% and bone- meat ratio is 5: 1.2. Rabbit meat does not have strong flavour, high palatability, easily digestible and suitable for consumption in both hot and cold climatic condition. There is no taboo or social stigma attached to the...