The Nutrition of the Rabbit
Published on 1. December 1998
Book
Hardback
352 pages
978-0-85199-279-2 (ISBN)
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.
More details
Language
English
Place of publication
Wallingford
United Kingdom
Target group
Professional and scholarly
Dimensions
Height: 234 mm
Width: 156 mm
ISBN-13
978-0-85199-279-2 (9780851992792)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Carlos de Blas | Julian Wiseman
Nutrition of the Rabbit
Book
06/2010
2nd Edition
CABI Publishing
€188.50
Article exhausted; check different version
Persons
Content
1: The Digestive System of the Rabbit, R Carabano, Universidad Politecnica de Madrid, Spain and J Piquer, Madrid, Spain 2: Digestion of Starch and Sugars, E Blas, Universidad Politecnica de Valencia, Spain and T Gidenne, Station de Recherches Cunicoles, France 3: Protein Digestion, M J Fraga, Universidad Politecnica de Madrid, Spain 4: Fat Digestion, G Xiccato, Agripolis, Italy 5: Fibre Digestion, T Gidenne et al., Station de Recherches Cunicoles, France 6: Feed Evaluation, M J Villamide et al., Universidad Politecnica de Madrid, Spain 7: Energy Metabolism and Requirements, R Parigi-Bini and G Xiccato, Agripolis, Italy 8: Protein Requirements, M J Fraga, Universidad Politecnica de Madrid, Spain 9: Minerals, Vitamins and Additives, G G Mateos and C de Blas, Universidad Politecnica de Madrid, Spain 10: Influence of the Diet on Rabbit Meat Quality, J Ouhayoun, Station de Recherches Cunicoles, France 11: Nutrition and Pathology, F Lebas et al., Station de Recherches Cunicoles, France 12: Feed Manufacturing, J Mendez, E Rial, Cooperatives Orensanas Cooperative Ltda, Spain and G Santoma, Agrovic, Spain 13: Feed Formulation, C de Blas and G G Mateos, Universidad Politecnica de Madrid, Spain 14: Feeding Systems for Intensive Production, L Maertens, Rijksstation voor Kleinveeteelt, Belgium and M J Villamide, Universidad Politecnica de Madrid, Spain 15: Climatic Environment, C Cervera and J F Carmona, Universidad Politecnica de Valencia, Spain 16: Nutritional Recommendations and Feeding Management of Angora Rabbits, F Lebas, Station de Recherches Cunicoles, France, R G Thebault, INRA Centre Poitou-Charentes, France and D Allain, INRA Centre de Toulouse, France 17: Pet Rabbit Feeding and Nutrition, J A Lowe, Gilbertson & Page Ltd., Hertfordshire, UK